I love citrus flavored desserts. They remind me of the South of France and those petite pastries filled with lemon cream. These Autoimmune Paleo Lemon Bars are a tribute to that memory, as they combine a traditional American treat with one of my favorite French flavors!
What I love about these lemon bars is that they are basically suitable for pretty much everyone!
Not only are they free from gluten, dairy and grains, they are also compliant to the Autoimmune Paleo Protocol AND they are free from cassava, a grain free ingredient that could be problematic for some as it’s a potential gluten cross-reactor.
Don’t get me wrong, cassava is totally fine to use on the AIP if you are not sensitive to it, but for those who are, this recipe makes things easier.
The crust is absolutely delicious, made with my favorite tigernut flour, whose natural sweetness allows me to bake amazing crusts with no added sugar.
But wait until you try the lemon curd! Not only is coconut milk much better then regular milk to give your cream a delicate taste, you won’t miss the presence of the egg yolks at all, since just a tiny bit of arrowroot flour makes it thick and velvety!
And the freshly squeezed lemon juice gives it so much flavor, that I wonder why would anyone ever need to use lemon essence?!
Autoimmune Paleo Lemon Bars (GF, DF, AIP)
Preparation
time:
00:10
Cooking
time:
00:30
No. of
servings:
12
For the Bottom Crust:
- 60 gr Tigernut Flour
- 60 gr Coconut Flour (replaceable with more Tigernut Flour)
- 40 gr Plantain Flour (replaceable with Cassava Flour)
- 70 gr Coconut Oil
- 65 gr Coconut Milk
For the Crumbles:
- 30 gr Lemon Juice
- Grated zest of 1/2 Lemon
- 5 gr Honey
For the AIP Lemon Curd:
- 320 gr Coconut Milk
- 60 gr Lemon Juice
- 60 gr Honey
- 2 tsp Vanilla Extract
- Grated zest of 1/2 Lemon
- ¼ tsp Turmeric (for coloring)
- 2 tbsp Arrowroot Flour (replaceable with 1/2 Tapioca Flour)
- Preheat the oven to 350 F.
- Start by preparing the lemon curd. Combine coconut milk, vanilla, honey, turmeric, lemon zest and lemon juice in a small sauce pan and cook on low.
- Slowly sift in the tapioca flour and mix well with a wooden spoon in order to prevent the formation of lumps. Keep on mixing on low to medium heat until the cream thickens up. When it starts to boil, let it cook for 30 more seconds and then take it off the stove. Over boiling would thin it out.
- Set the cream aside and allow it to cool.
- In the meantime, prepare the crust by mixing all the dry ingredients and combining them with the wet ones. Mix well with your hands.
- Line a casserole with a sheet of aluminum foil, grease it with a little coconut oil and transfer 3/4 of the dough on the bottom of the casserole, patting it down firmly with a spoon to create a flat, compact crust.
- Place the crust in the oven for about 5 minutes so it starts to cook.
- Take the crust off the oven and layer it with the lemon curd.
- Add the remaining lemon juice, zest and honey to the leftover dough, mix well and crumble it over the lemon curd layer.
- Bake for 20 to 25 more minutes (depending on your oven) and let your autoimmune paleo lemon bars cool down in the oven.
- When your dessert is completely cool and more firm, cut it in squares and serve!
I am excited for you to try this autoimmune paleo Lemon Bars and I would love to hear your thoughts on it, so don’t forget to leave a comment!
And if you are hungry for more AIP treats, check out the recipe for my Grain Free Digestive Cookies. They’e the bomb!!
Thanks for reading and I love you all! Ambra
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6 Comments
I love lemon custard too! So good to have found a recipe that finally allows me to have it again.
Thanks so much for sharing!
You are very welcome Elsa!! SO glad I could help you relive some of your favorite flavors!!
Well….I would love to make these. They look wonderful 🙂 What would 60 gr of tigernut flour be in “cup” measurements???
Hi Kelli!! Glad to hear you want to give these a try!! I wrote a post about measurements here:
https://littlebitesofbeauty.com/why-i-prefer-to-measure-in-grams/ with some useful tools that you can use for conversion.
I looked it up for you and it should equal to 0.6 cups.
Hope this helped,
Ambra
looks great
Can I use less oil in the crust?
Thanks Maartje! You could, but the texture would be a bit different and probably less “crumbly”.
Let me know how it goes 😉
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