This summer I have been living on wild blueberries from my backyard in South Carolina. My family has 5 blueberry bushes that we were lucky enough to get GALLONS of blueberries this year. I have been using them for all kinds of things, from salads, to smoothies, and of course desserts. But the combo I always go to and love the most is blueberries and lemons, so I knew I had to create a Paleo Lemon Bar that isn’t filled with loads of sugar.

These lemon bars are super easy to make, light, and only 1 Tablespoon of natural honey in the whole recipe. They are perfect for a summer snack or treat!

Ingredients:

Bottom Crust Layer:

  1. 3/4 cup almond flour
  2. 3/4 cup coconut flour
  3. 1/2 cup ghee or coconut oil
  4. 1 whole egg + 1 egg white
  5. 1/2 tsp salt
  6. 1/2 tsp vanilla
  7. Zest from half a lemon

Top Layer:

  1. Juice from 6 lemons
  2. 6 Eggs
  3. 2 TB zest (about one lemon zested)
  4. 1/4 cup coconut flour
  5. 1 TB honey (or more if you want it sweeter)
  6. 3/4 cup blueberries

Instructions:

  1. Preheat the oven 350 F and oil a 9×13 pan.
  2. Combine all the crust ingredients besides the ghee/oil with a hand mixer or whisk. Slowly pour in the ghee/oil while mixing. Once it is all mixed, pour into your greased pan and refrigerate 15 minutes.
  3. Once the 15 minutes are up put the crust in the oven for 15 minutes or until golden brown.
  4. While the crust is cooking, begin on your top layer. Put all the ingredients into a mixing bowl and mix. Taste to make sure it isn’t too tart for you. If it is too tart add more honey.
  5. Once the crust is done, pour the top layer onto the crust in the pan. Put in the oven for 30 minutes or until the top layer sets and no loner jiggles.
  6. Once the top layer is done pull out of the oven and wait 20 minutes before slicing into it. Enjoy & refrigerate to store.
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