Lemon Squares

Name: Lemon Squares
Ingredients: 1 cup almond or hazelnut flour; 3/4 cup coconut flour, sifted; 2 tbsp Changing Habits Inca Inchi Powder; 1 tbsp raw organic honey; 3 organic, free-range eggs; 1/3 cup coconut oil; A pinch of Changing Habits Seaweed Salt; 1/3 cup organic coconut milk; 8 organic, free-range eggs; Juice and zest from 6 organic lemons; 1 tsp Homemade Vanilla Essance; 1/2 cup raw organic honey; 1/2 cup shredded coconut (preservative and sweetener free)

by Tessa | Nov 6, 2015 | 6 comments

A yummy zesty treat packed full of healthy protein and fats. Lemons are full of potassium, Vitamin C and also boosts the immune system, helps to aid liver detoxification and has antibacterial properties.

Yields1 ServingDifficultyBeginner

Crust Ingredients

1 cup almond or hazelnut flour

3/4 cup coconut flour, sifted

2 tbsp Changing Habits Inca Inchi Powder

1 tbsp raw organic honey

3 organic, free-range eggs

1/3 cup coconut oil

A pinch of Changing Habits Seaweed Salt

1/3 cup organic coconut milk

Lemon Filling

8 organic, free-range eggs

Juice and zest from 6 organic lemons

1 tsp Homemade Vanilla Essance

1/2 cup raw organic honey

1/2 cup shredded coconut (preservative and sweetener free)

Preheat the oven to 170C.

In a bowl mix together all the crust ingredients. When it's completely combined, press into the bottom of a greased and lined slice tray.

In another bowl whisk together all the filling ingredients. Slowly pour this over the crust mixture. Place in oven and bake for 25-30 minutes or until cooked through but still a tiny bit wobbly as it hardens once placed in the fridge.

Cool completely then place in the fridge before serving.

Slice into squares (optional: serve with fresh whipped cream, thick yoghurt or kefir) and enjoy!

CategoryDesserts & Treats, Snacks

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Ingredients

Crust Ingredients

1 cup almond or hazelnut flour

3/4 cup coconut flour, sifted

2 tbsp Changing Habits Inca Inchi Powder

1 tbsp raw organic honey

3 organic, free-range eggs

1/3 cup coconut oil

A pinch of Changing Habits Seaweed Salt

1/3 cup organic coconut milk

Lemon Filling

8 organic, free-range eggs

Juice and zest from 6 organic lemons

1 tsp Homemade Vanilla Essance

1/2 cup raw organic honey

1/2 cup shredded coconut (preservative and sweetener free)

Directions

Preheat the oven to 170C.

In a bowl mix together all the crust ingredients. When it's completely combined, press into the bottom of a greased and lined slice tray.

Cool completely then place in the fridge before serving.

Slice into squares (optional: serve with fresh whipped cream, thick yoghurt or kefir) and enjoy!

Notes

Lemon Squares

Ingredients Directions

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6 Comments

Deeds on April 3, 2018 at 3:30 pm

Way too much lemon juice. I did use 6 lemons, as stated……but it was so bitter. Maybe say how much lemon juice as in mls.
Reply
- Kerry White on April 16, 2018 at 12:04 pm
  
  Thanks for the feedback. We like it lemony, but others may prefer a more subtle taste. Next time we make a batch we will measure the lemon juice in mls 🙂
  Reply
Rhyl on April 23, 2018 at 8:18 pm

I don’t love shredded coconut. Any suggestions to replace it, as the rest looks yummy.
Reply
- Kerry White on April 24, 2018 at 9:01 am
  
  Hi Rhyl. You could try macadamia or brazil nuts – however we haven’t tried that variation ourselves. Let us know how you go 🙂
  Reply
giovannascott47 on August 21, 2019 at 3:15 pm

I want to try this recipe but I can’t read the quantites as they’re either symbols or asks for 33 eggs! Can you correct this please?
Reply
- nathan-admin on September 2, 2019 at 1:40 pm
  
  Hi,
  
  Thanks for picking that up. It is supposed to be 3 and we have corrected that.
  Reply