Paleo Lemon Bar with Blueberry Compote

Nut free, Paleo

INGREDIENTS

Crust

• 1/4 cup raw honey (or 1/8 cup honey and 4 tablespoons of erythritol/monk fruit sweetener)

• 1/4 cup ghee room temp*

• 1 egg room temp

• 1 tsp pure vanilla extract

• 2/3 cup coconut flour + 1 tablespoon

• 1/4 cup tapioca flour

• 1/4 tsp sea salt

• grated Zest of 1 lemon

Filling

• 1/2 cup fresh squeezed lemon juice about 4 lemons

• Grated zest of one lemon

• 1/4 cup raw honey (or 1/8 cup honey and 4 tablespoons of erythritol/monk fruit sweetener)

• 3 large eggs PLUS 1 yolk

• 1 Tbsp tapioca flour

• 1 tsp coconut flour

• 1 tsp citric acid (optional)

Blueberry Compote

• 1 cup of blueberries

• 1/4 cup honey

• 1/2 lemon juice (appx. 2 tablespoons)

 

INSTRUCTIONS

1. Preheat your oven to 350 degrees F. Line a 8 x 8” baking dish with parchment paper. Grease the paper and sprinkle coconut flour on top.  

2. Crust: Wisk the wet ingredients until well combined, and then add the dry ingredients until well combined. Chill the dough for 10 minutes. Press the crust into the pan evenly, and then poke holes with a fork.  

3. Bake for 10-12 minutes and begin work on the filling. 

4. Filling: Wisk together the eggs until slightly fluffy. Add the rest of the ingredients until well incorporated. The filling will be a more watery than expected, but that’s okay!!

5. Once the dough is done, pour the filling on top of the hot dough. Reduce the oven temperature to 325 degrees F. and bake for 15-18 minutes (or until the filling has set in the center). Allow this to cool for AT LEAST 2 hours in the refrigerator. 

6. Compote: In a saucepan, add the blueberries to the pan and allow it to simmer. Try to crush the blueberries as they are beginning to simmer. Once it simmers add the honey and lemon juice and simmer until thick.

7. Serve: Dust with powdered sugar and pour the blueberry compote on top! You can also add some fresh blueberries for some texture!