Paleo Lemon Meringue Bars with a coconut flour crust!

Pucker up! It’s a grain free lemon spree!

If you like your lemon desserts a bit tart…this will surely satisfy! Of course you can always use less lemon juice or even more honey…as for me, I like my lemons to make me pucker a bit!

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PALEO LEMON MERINGUE BARS RECIPE | GIMME A MINUTE EP. 20

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Paleo Lemon Meringue Bars With A Coconut Flour Crust

Paleo lemon meringue bars with a coconut flour crust! Pucker up...if you like your lemon desserts a bit tart, this will surely satisfy!

Author: Isis

Ingredients

Paleo Lemon Curd

• 3 whole eggs
• 6 egg yolks
• 1/2 cup honey
• 1 cup lemon juice
• 1/2 cup coconut oil melted
• 1/4 teaspoon salt

Coconut Flour Crust

• 2 eggs
• 1/2 cup coconut oil melted
• pinch of salt
• 2 tablespoons honey
• 3/4 cup coconut flour

Meringue

• 6 egg whites
• 2 tablespoons honey

Instructions

Paleo Lemon Curd

1. Heat the eggs, egg yolks and honey over medium low
2. Cook and stir, constantly, until pale yellow
3. Add the lemon juice, coconut oil and salt
4. Cook, stirring constantly, until the mixture thickens
5. Refrigerate until ready to use

Coconut Flour Crust

1. Preheat oven to 350 degrees F
2. Mix together the eggs, coconut oil, salt and honey
3. Add the coconut flour and mix until crumbly
4. Press the mixture in a 9 x 13 casserole dish
5. Bake for 15 - 20 minutes until it starts to brown around the edges
6. Allow to cool, while you prepare the meringue

Meringue

1. Beat the egg whites until they become glossy and soft peaks form
2. Add the honey

3. Continue to beat until stiff peaks form

Assembly

1. Spread the lemon curd over the coconut crust
2. Top with the meringue
3. Bake about 15 minutes until the meringue is golden brown
4. Enjoy!