Crust:
1/4 cup honey
1/3 cup ghee or butter, melted, room temp
1 egg, room temp
1 tsp vanilla extract
2/3 cup coconut flour
1/4 cup tapioca flour
1/8 tsp salt
zest of 1 lemon
Filling:
1/2 cup fresh lemon juice (about 4 lemons)
zest of 1 lemon
1/3 cup + 1 tbsp honey
3 eggs
1 egg yolk
1 tbsp tapioca flour
1/2 tsp coconut flour
1. Preheat oven to 350F. Line an 8x8 baking dish with parchment paper.
2. To make the crust, in a medium bowl, whisk together honey, liquid ghee, egg, and vanilla until smooth.
3. Add coconut flour, tapioca flour, salt, and lemon zest. Combine to form a dough.
4. Press crust into bottom of prepared pan as evenly as possible. Poke all over with a fork.
5. Bake crust for 10 to 12 minutes, or until lightly brown around the edges.
6. While crust bakes, in a large bowl, whisk together all filling ingredients until very smooth.
7. As soon as crust is done, whisk filling mixture one last time and pour over HOT crust (important!).
8. Lower oven temperature to 325F. Bake another 15 minutes, or until filling is just set in the center.
9. Allow bars to cool completely, then refrigerate at least 2 hours before serving.
10. To serve, cut cooled bars into 16 squares.
https://www.paleorunningmomma.com/paleo-lemon-bars-nut-free/
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