Lemon Bars

Servings: 9-12 Bars Prep Time: 12 Min Cook Time: 18 Min Total Time: 2 Hr 30 Min

Ingredients For The Crust:

• 1/3 Cup Sustainable Palm Shortening Or Coconut Oil, Softened

• 1/4 Cup Raw Honey

• 1 Large Egg, Room Temp

• Zest Of 1/2 Lemon

• 2/3 Cup Coconut Flour

• 1/4 Cup Tapioca Flour

• Pinch Of Sea Salt

Ingredients For The Top Layer:

• 1/2 Cup Fresh Squeezed Lemon Juice

• Zest From One Whole Lemon

• 1/3 Cup + 1 Tbs Of Raw Honey

• 3 Large Eggs + 1 Egg Yolk

• 1 Tbs Tapioca Flour

• 1/2 tsp Coconut Flour

Directions For The Crust:

1. Preheat your oven to 350˚F. Grease an 8x8 baking dish with coconut oil and line with parchment paper.

2. In a medium bowl combine palm shortening and honey until smooth and creamy. Add in your egg and whisk to fully combine.

3. Next add in remaining ingredients and mix until a dough forms.

4. Press dough into your lined baking dish into one even layer. Bake at 350˚F for 10-12 minutes \.

Directions For The Top Layer:

1. While your crust is baking, combine lemon juice, eggs, egg yolk, and honey. Whisk until completely combined.

2. Add in coconut flour and tapioca flour and whisk.

3. Once the crust has come out of the oven turn the temperature down to 325˚F. Pour the mixture over top of your partially baked crust.

4. Bake at 325˚F for 15-18 minutes or until your top layer has completely set.

5. Remove from the oven and allow to cool at room temp for 30 minutes. Once 30 minutes has passed place the bars in the refrigerator for 2 hours or over night to finish setting.

6. Slice into 9 - 12 bars and enjoy!

Nutrition:

Calories: 152 Total Fat: 10g Saturated Fat: 3g Monounsaturated Fat: 3g Polyunsaturated Fat: 2g Trans Fat: 0g Cholesterol: 77mg Sodium: 25mg Potassium: 27mg Total Carbohydrates: 13g Dietary Fiber: 2g Sugar: 6g Protein: 4g

Notes:

**All text & images © Copyright Kaili Mills for Measure Me Whole.

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