Paleo Lemon Squares with Sweet Potato and Apple Flour
April 30, 2015;
Preheat your oven to 350 degrees and generously grease an 8x8 inch pan with coconut oil. Set aside.
In a large bowl beat together the honey, coconut oil and pinch of salt until creamy and well combined. Stir in the flours until a dough forms.
Press the dough evenly into the prepared pan and bake until just lightly golden brown, about 8 minutes—Once cooked, let cool for 30 minutes.
Lower the temperature of your oven to 325 degrees 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 here or you will over-beat the eggs and the topping with crack once baked.
In a separate, medium bowl, whisk the flours into the lemon juice, 1 tsp at a time, until well mixed. Make sure 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.
Pour the topping over top of the cooled crust and bake until it is just set, and the very center is just slightly jiggly, about 21-23 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, best over-night. You need to let the crust completely cool, or it will be soft. Cut the bars into squares and enjoy.