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Luscious lemon squares – paleo recipe
Stav Kogan

Luscious lemon squares

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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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