Lemon Cardamom Bars (Edit recipe)

This recipe was adapted from Paleo Running Momma and Ambitious Kitchen!

10 minutes

40 minutes to 45 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	205
Fat:	10 g
Carbohydrates:	31 g
Protein:	2 g
Cholesterol:	41 g
Sodium:	38 mg
Fiber:	3 g
Sugars:	24 g
Calculated per serving.

by Shivangi Rao

View original recipe

Serves: 9

Ingredients

Crust

.25 cup Honey
1/3 cup Ghee, room temperature
1 Egg, room temperature
2/3 cup Coconut Flour
.25 cup Tapioca Starch
.125 tsp Salt
1 whole Lemon, zested

Filling

1 whole Lemon, zested
.5 cup Lemon Juice, (juice from about 3-4 lemons)
.5 cup Honey
4 whole Eggs
1 Egg Yolk
1 Tbsp Coconut Flour, sifted
.5 tsp Cardamom Seed, ground

Garnish

Powdered Erythritol, sifted
Lemon zest

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat oven to 350 degrees F. Line a square 8x8 baking dish with parchment paper or grease it.
Mix together crust ingredients (first wet, then add in dry) in a mixing bowl until dough forms.
Use clean hands to press dough onto a lined or greased 8x8 baking dish. Use a fork to poke holes in it.
Bake in oven for 15 minutes at 350 degrees F or until golden brown.
While your crust bakes, make the filling. In a mixing bowl or electric stand mixer, whisk together the lemon zest, lemon juice, honey, eggs, egg yolk and coconut flour.
Remove crust from oven. Reduce temperature to 325 degrees F. Let crust sit/cool for 2 minutes and then pour filling on top of crust.
Bake for 25 minutes or until filling is set and no longer jiggles.
Cool completely and then refrigerate for at least 2 hours.
Once ready to serve, cut into square bars. Garnish with powdered sugar and lemon zest before serving.
Enjoy!