Lemon Squares

by | 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
 1 tbsp raw organic honey
 3 organic, free-range eggs
 1/3 cup coconut oil
 1/3 cup organic coconut milk
Lemon Filling
 8 organic, free-range eggs
 Juice and zest from 6 organic lemons
 1/2 cup raw organic honey
 1/2 cup shredded coconut (preservative and sweetener free)
1

Preheat the oven to 170C.

2

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.

3

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.

4

Cool completely then place in the fridge before serving.

5

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

[cooked-sharing]

Ingredients

Crust Ingredients
 1 cup almond or hazelnut flour
 3/4 cup coconut flour, sifted
 1 tbsp raw organic honey
 3 organic, free-range eggs
 1/3 cup coconut oil
 1/3 cup organic coconut milk
Lemon Filling
 8 organic, free-range eggs
 Juice and zest from 6 organic lemons
 1/2 cup raw organic honey
 1/2 cup shredded coconut (preservative and sweetener free)

Directions

1

Preheat the oven to 170C.

2

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.

3

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.

4

Cool completely then place in the fridge before serving.

5

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

Lemon Squares
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6 Comments

  1. Deeds

    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

      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
  2. Rhyl

    I don’t love shredded coconut. Any suggestions to replace it, as the rest looks yummy.

    Reply
    • Kerry White

      Hi Rhyl. You could try macadamia or brazil nuts – however we haven’t tried that variation ourselves. Let us know how you go 🙂

      Reply
  3. giovannascott47

    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

      Hi,

      Thanks for picking that up. It is supposed to be 3 and we have corrected that.

      Reply

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