Paleo Lemon Squares
Easy
Paleo Lemon Squares – tangy and sweet lemon paired with a moist nutty crust. These lemon squares are grain and dairy free, a perfect afternoon snack when you need a little “guilt free” treat.
PREP IN
30 MIN
COOK IN
10 MIN
SERVE
16-20
Paleo Lemon Squares
Easy
PREP IN
30 MIN
COOK IN
10 MIN
SERVE
16-20
Introduction
Paleo Lemon Squares – tangy and sweet lemon paired with a moist nutty crust. These lemon squares are grain and dairy free, a perfect afternoon snack when you need a little “guilt free” treat.
Ingredients
- 100g ground almonds
- 70g almond butter
- 1 tbsp honey
- 1 tbsp coconut oil, softened
- Seeds from ½ vanilla bean
- ½ tsp baking powder
- ¼ tsp salt
- 3 eggs, lightly beaten
- 125ml honey
- Juice and zest from 1 large lemon
- 2½ tbsp coconut flour
- Pinch of salt
FOR THE CRUST:
FOR THE TOPPING:
Method
- 1. Preheat oven to 180°C/350°F/gas 4 and line a 23cm (9inch) square baking tin with parchment paper.
- 2. Combine all of the crust ingredients in a food processor and pulse a few times to combine. It should resemble a crumble mixture. You can also mix together with a spoon and finish off with your fingers as you would when making pastry.
- 3. Press crust evenly into the bottom of the prepared baking tin then use a fork to prick holes into the crust. Bake for 10 minutes.
- 4. While the crust is baking, combine all of the filling ingredients in a medium sized bowl and beat with an electric mixer until smooth. Set aside until crust has baked for the 10 minutes.
- 5. Remove crust from the oven and pour the topping over the crust. Return to the oven and continue baking for another 15-20 minutes, or until the filling is set, but it still has a slight jiggle in the centre.
- 6. Cool completely in the baking tin on a wire rack. Once cool, remove from tin and cut into 16 or 20 pieces.
- 7. These will keep for up to 3 days in an airtight container in the fridge.
