Paleo Lemon Zinger

Simple but time intensive, this Paleo Lemon Zinger needs to chill for at least 6-hours in the fridge before serving.

Paleo Lemon Zinger - Holisticole

Makes 9-12 squares

What you need:

FOR THE CRUST

1/2 cup organic coconut oil, room temperature (it should be the consistency of soft butter)
1/4 cup unpasteurized honey
Pinch of himalayan salt
95 g coconut flour, sifted (about 1 cup)
 

FOR THE LEMON ZINGER FILLING

1/2 cup unpasteurized honey
3 pasture-raised eggs
1/2 cup fresh lemon juice (about 2-3 large lemons)
Zest of 1-2 lemons
2 teaspoons coconut flour, sifted
1-2 tsp grass-fed gelatin powder (optional)
1/8-1/4 tsp organic turmeric powder (optional)

Shredded coconut, to top (optional)


What to do:

FOR THE CRUST

-Preheat your oven to 350 degrees F and grease an 8x8 inch baking dish with coconut oil. Set aside.
-In a large bowl, beat together the honey, coconut oil and pinch of salt until creamy and well combined - either with a hand mixer or by hand (if you're looking for an arm workout)
-Stir in the weighed and sifted coconut flour until a dough forms.
-Press the dough evenly into the prepared baking dish, use an offset spatula (if you have one) to evenly spread the dough
-Bake until just lightly golden brown, about 8-10 minutes. The dough will firm up as it cools
-Allow the cooked crust to cool on the counter for 30 minutes before making the lemon zinger filling
 

FOR THE FILLING

-Set your oven temperature to 325 degrees F and lower the oven rack to the 2nd from the bottom position.
-Once the crust has cooled, gently whisk together the eggs, honey and lemon zest in a large bowl by hand. Do NOT use an electric mixer on the filling or you will over-beat the eggs and the filling will crack once baked.
-In a separate, medium bowl, whisk the coconut flour, turmeric and gelatin together, then add in the lemon juice in batches until will combined, ensure you continually whisk as you add the flour so that it doesn't clump up.
-Pour the lemon juice mixture into the egg mixture, whisking while you pour, until evenly combined.
-Now pour the Lemon Zinger Filling over the cooled crust and bake for 20-24 minutes until the filling has just set (see notes below) - the center will still be slightly jiggly.
-Allow to cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, or overnight - this way the filling will completely set and the crust will harden.
-Garnish with shredded coconut if desired, then using a very sharp knife cut into bars/squares! Ensure your knife is sharp enough to easily cut through the crust!
-Enjoy & store bars in the refrigerator!


NOTES

-Do NOT use lemon juice from a bottle, it tastes completely different than fresh - and will not taste good!
-Make sure you DON'T OVER-BAKE. You will lose your lemon flavour and make the filling all funny.
-You want the filling the be lightly golden brown around the edges and a very light brown on the inside.
-Always weight coconut flour, even a gram too much or too little can throw the entire recipe off!
-When slicing, the first bar will be the hardest to get out, so be gentle!
 

More Sweet Paleo Recipes