I had no idea what to do with all my lemons. I over-purchased thinking that somehow, magically I would need them much more than real life would ever suggest! After my daily glass of hot water and lemon (I use only half a lemon for this) in the morning, the lemon bounty was starting to languish. I hate wasting food. So… I did some digging. And experimenting…
I’m proud to say I’ve merged the best-for-me of all the gluten-free recipies for lemon bars, adding and changing and trying and after eating MANY lemon bars let me tell you, these are good.
Keep them in the refrigerator and they’ll be gone before they rest a day, though they are even better on day 2!
Super-Lemon Lemon Bars (Paleo, Gluten-Free, SCD)
- Crust (adapted from here)
- 1/3 Cup plus 1 Tablespoon Coconut Flour
- 1/4 Cup melted & cooled, salted grass-fed butter
- 2 Tablespoons Honey
- 1 tbs lemon juice (from the juice you squeeze)
Lemon awesomeness for the top (this from comfy tummy, HERE):
- 1/4 cup melted & cooled grass fed salted butter
- 1/4 cup honey
- 3 large eggs + 1 yolk
- 1/2 cup freshly squeezed lemon juice
- (* for on top: 1/4 c + more unsweetened, shredded coconut.)
To make ’em:
Mix up the crust and press with your fingers into an 8X8″ pyrex pan (you can use another pan but I do like pyrex since it is easy to pop in refrigerator and seems to cook these things well). It may take a moment to get it flat and even but you will get there.
Prick the top with the fork a bit so it doesn’t wildly bubble up as it cooks.
Bake in a 325 over for about 20 minutes checking after 15 minutes.
Remove and cool.
Now, mix up your super-lemon topping. I suggest you pour the lemon juice through a mesh strainer or cheesecloth so you don’t get lemon pulp in the bars, but do the best you can. Perfect is overrated, and you’ll eat these really fast.
Whisk everything together to completely whip it all up, making sure that your butter is cool before you add it.
Immediately pour over the cooled crust (it is very runny and cloudy).
Sprinkle with a handfull of coconut before baking.
Pop back in the oven for 20 minutes at 325, checking after 15.
Let cool and then refrigerate for several hours, or, best, for a day before serving. Store the ones you aren’t eating in the refrigerator.
These are sooooo lemony and good. If your crust isn’t cooked very well, note that it may blend into your filling a bit. Worry not: it will still taste great. It will just have less of a defined crust. I eat them in moments anyway!
Bonus points: add a few drops of high-grade lemon essential oil into the filling before baking!
Enjoy! xoxo Dana
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