Paleo Lemon Bars (sugar free, dairy free, gluten free)

Create the crust and bake it. Preheat over 350 F. 

Note: Take your 4 eggs out of the fridge. They'll need to be room temperature for the curd. 

4 T melted coconut oil

1 1/4 c almond flour

zest of one lemon or 1 tsp lemon concentrate

1/4 tsp salt

1/8 c granulated Pyure (granulated stevia blend)

2 T water

Melt coconut oil in microwave in glass bowl. Set aside to cool. Blend other ingredients. Add cooled oil and mix thoroughly. 

Press into greased 8x8 pan. Bake at 350 F for 15 min. It should look dry and golden.

While the crust is baking, Make the curd.

4 lg eggs, room temperature 

2/3 c lemon juice (from 4 LG lemons) or 1/3 c concentrate, 1/3 c room temperature water

1/3 c Pyure (granulated stevia blend)

2 tsp tapioca (or arrowroot) starch

Whisk well.

Once your crust is done, take it out of the oven and pour curd directly in. Whisk it a few times first if it's been sitting. 

Place into the oven for an additional 15 min. Once the 15 min are done, turn the oven off and keep pan inside. Crack the oven door open just a bit by sticking a wooden spoon in the small opening. 

Let it sit in the oven an additional 20 min. This will prevent cracks in the lemon layer. 

Remove dish from oven. Place it on a cooking rack to cool completely. 

Cover the dish with plastic wrap and chill in fridge until lemon curd later is set.  About 4 hours.