Lemon Bars

So after Memorial Day weekend, I did the whole song and dance about "I'm never drinking again", "I need to detox this week", "I'm not going to eat any sugar for a month". So when the work week  started, I began my detox by assaulting a package of bacon, making some lemon bars and drinking a glass of wine. I'd say it was a success.

Again, trying to cool it with the chocolatey desserts for those of you that prefer the more vanilla/fruity treats. Cue my lemon bars. Holy shizna these rock. They taste no different than a non-paleo lemon bar. In fact, if you were to serve these to the non-paleo public that deems the paleo community a bunch of wackjobs, they'd have no clue they were made from real ingredients that lack all the processed crap that gets the standard American all hot and bothered. Ha! Put that in your pipe and smoke it, you judgmental judies. Getting carried away...it's only because I'm on a sugar high. #detox


For the crust

  • 1 egg
  • 1 1/2 cup cashew meal (you can grind them yourself or just sandbag it and buy it from the store - T.Joe's has all sorts of nut meals...almond meal will also work)
  • 1/3 cup coconut oil, melted
  • 3 tbsp maple syrup

For the lemon custard

  • 6 eggs, whisked
  • 1 cup lemon juice (I juiced about 8 small lemons)
  • 1/2 cup raw honey
  • 1/2 tsp vanilla extract
  • 1/2 cup coconut oil, melted
  • Unsweetened shredded coconut to sprinkle


  1. Preheat oven to 400.
  2. In a mixing bowl, combine the crust ingredients and mix well. Press the dough across the bottom of a greased 9x9 baking dish. Bake for 5-10 minutes or until the crust edges begin to brown.
  3. In another mixing bowl for the custard, add the eggs, lemon juice, honey and vanilla and whisk together.
  4. Pour into a large skillet over medium heat and whisk for about 3 minutes. Slowly pour in the coconut oil and continue to whisk.
  5. Whisk over medium heat continuously until the mixture takes a custardy form. This should take about 7-10 minutes. Be patient - it WILL get custardy!
  6. Pour the custard over the crust and sprinkle with shredded coconute. Refrigerate for a couple hours or overnight before cutting into squares.
lemon bar 2.JPG