Luscious lemon squares

Lemon squares are one of those desserts that always made my teeth hurt they were so sweet. Conventional lemon squares recipes typically call for anywhere from 2–3 cups (720 ml) of cane or confectioner’s sugar. This variation certainly won’t make your teeth hurt, and they don’t have nearly as much sugar, but as there is a bit of honey in this (and sugar is sugar after all), it’s definitely a treat. Make this once a year for that summertime party you have to go to. It's nice to have a gluten-free dessert to share with all — one that won’t mess you up for days like Cousin Betty’s peanut butter gluten-bomb brownies.

1 cup (150 g) Steve’s Original Paleo Krunch
¾ cup (120 g) raw almonds
1 tablespoon (15 ml) honey
3 teaspoons (15 ml) lemon zest
2 large eggs
¼ cup (60 mL) coconut oil, melted
¼ cup (60 mL) butter, melted
6 egg yolks
¼ cup (60 mL) honey
~ zest of 1 lemon
6 tablespoons (90 ml) coconut oil or clarified butter
½ cup (120 mL) lemon juice

For the crust

1. Preheat oven to 375°F (190°C) and grease a 9inch x 9 inch ( 23cm x 23 cm) baking pan.
2. Combine the Paleo Krunch and almonds in a food processor and blend until a coarse meal is formed. Add in the honey, lemon zest, and eggs and pulse in processor until thoroughly mixed.
3. Empty contents of processor into the baking pan, pressing down to form a crust on the bottom of the pan, and bake for 15 minutes or until golden brown.

For the lemon custard

1. Combine the egg yolks, honey and lemon zest in a sauce pan. Whisk until combined.
2. Add in coconut oil or butter and turn on stove to medium.
3. Add in lemon juice and continue whisking until mixture starts to thicken.
4. Remove from heat and strain mixture through fine sieve.
5. Refrigerate until cooled completely.

To make lemon bars

1. Once crust and lemon custard have cooled completely (I suggest waiting until the next day), preheat oven to 350°F (175°C).
2. Spread lemon custard over crust, and place in oven.
3. Bake for 10–15 minutes or until custard looks almost translucent.
4. Allow bars to cool completely, then cut into squares.

Variation—If you don’t have Steve’s Paleo Krunch, just substitute in almond or any other nut meal.

Ingredient Notes—Steve’s Paleo Krunch is pretty awesome stuff, in that it’s like granola/cereal that’s paleo friendly, and it supports an awesome organization that provides programs for disadvantaged youth. We highly recommend supporting Steve’s Club and getting your hands on some Paleo Kits and Paleo Krunch today. www.stevesclub.org.

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Luscious lemon squares are paleo baking at its most elegant: a crunchy nut-and-Paleo Krunch crust under a silky lemon custard that's tangy, sweet, and buttery all at once. The lemon curd is whisked on the stovetop, strained silky-smooth, and baked onto the golden base.

Pro Tips

• Grind the Paleo Krunch and almonds to a coarse meal — fine enough to press into a crust, coarse enough to keep a satisfying crunch under the custard.
• Whisk the lemon curd constantly over medium heat until it thickens, then strain it through a fine sieve; that's how you get a flawlessly smooth, glossy topping.
• Cool both the crust and the custard completely before assembling — ideally overnight. Warm custard on a warm crust means weepy squares.
• Bake the filled bars only 10–15 minutes, until the custard looks almost translucent on top. It sets fully as it cools and overbaking makes it rubbery.
• Let the finished pan cool completely before cutting into squares, using a sharp knife wiped clean between cuts for the neatest edges.

Frequently Asked Questions

How far ahead can I make these lemon squares?

A day or two ahead, kept covered in the fridge. The crust stays crisp and the custard sets firmer, which makes cutting clean squares much easier.

Are lemon squares paleo?

These are: the crust is Paleo Krunch, almonds, honey, and coconut oil, and the filling is egg yolks, honey, lemon juice, and coconut oil or clarified butter.

Can I use lime juice instead?

Yes, lime makes a great variation — use the same quantity and keep the zest in the crust for that bright citrus aroma.

Why is my lemon topping too soft to slice?

It usually needs more chilling, or the curd was cut short before thickening. Chill the bars fully and make sure the curd coats the back of a spoon before it goes on the crust.

Recipe Card

Stav Kogan

Luscious lemon squares

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 cup (150 g) Steve’s Original Paleo Krunch
• ¾ cup (120 g) raw almonds
• 1 tbsp honey
• 3 tsp lemon zest
• 2 large eggs
• ¼ cup (60 mL) coconut oil, melted
• ¼ cup (60 mL) butter, melted
• 6 egg yolks
• ¼ cup (60 mL) honey
• 6 tbsp coconut oil or clarified butter
• ½ cup (120 mL) lemon juice
• Empty contents of processor into the baking pan, pressing down to form a crust on the bottom of the pan, and bake for 15 minutes or until golden brown.
• Allow bars to cool completely, then cut into squares.

Method

 

1. Preheat oven to 375°F (190°C) and grease a 9inch x 9 inch ( 23cm x 23 cm) baking pan.
2. Combine the Paleo Krunch and almonds in a food processor and blend until a coarse meal is formed.
3. Add in the honey, lemon zest, and eggs and pulse in processor until thoroughly mixed.
4. Combine the egg yolks, honey and lemon zest in a sauce pan.
5. Whisk until combined.
6. Add in coconut oil or butter and turn on stove to medium.
7. Add in lemon juice and continue whisking until mixture starts to thicken.
8. Remove from heat and strain mixture through fine sieve.
9. Refrigerate until cooled completely.
10. Once crust and lemon custard have cooled completely (I suggest waiting until the next day), preheat oven to 350°F (175°C).
11. Spread lemon custard over crust, and place in oven.
12. Bake for 10–15 minutes or until custard looks almost translucent.

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