paleo pizza

Lemons!! Who doesn’t like lemons! I love lemons. Its a delightful fruit that is so refreshing it can zest up any dish with a bit of sweet-tartness. It has such an amazing nutritional value that anyone can benefit from it. Lemons can alkaline your body, help with digestion, acne, and it has a great source of vitamin C to boost the immune system. Plus many more benefits. Follow this link to see the benefits and history on lemons.

Fortunately, in my backyard there is a lemon tree so I can use them on a daily basis. Our lemon tree is blooming with many lemons that I felt the need to utilize them. I remember Joel mentioning how his mom would make him lemon meringue pie for his birthday. I like lemon meringue pie, but I LOVE Lemon bars. I figured its close enough. So I found an easy and simple recipe on how to make it, so I can surprise him. It turned out really well and Joel Loved it!

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Ingredients

Crust ingredients

• 1 egg
• 1 cup crushed pecans
• 1/2 cup melted coconut oil
• 1 cup almond flour
• 3 tbs raw honey 

 
 Lemon topping

• 1 cup fresh lemon juice
• 6 eggs
• 1/2 cup raw honey
• 1/2 cup melted coconut oil
• coconut to sprinkle on top

Instructions

In a food processor lightly pulse the pecans.
Whisk 1 egg and combine egg, almond flour, pecans, honey and melted coconut oil for the crust.
Spread out mixture in a 9x9 pan and bake crust at 350F degrees for about 20-25 minutes, or until golden.

Filling

Whisk 6 eggs and combine fresh lemon juice, eggs and raw honey over medium heat. Slowly add the coconut oil. Continue to stir.

Once the lemon mixture starts to coat the back of your spoon it will start to thicken and turn into a custard texture.
When thickened, remove from heat and spread over crust.


Place in refrigerator for a few hours until the filling hardens.
Top with coconut flour.
Cut into squares and eat up!

Highlights 

Two things I truly enjoy about this recipe. 1. The combination of the nut base crust with the lemon filling. Its so tasty. Yummy! 2. I don't have to bake the lemon filling in the oven. I love seeing the filling progressively thicken when I stir all the ingredients in the pot and pour it on top of the crust. So simple!