Paleo Lemon Slice

I’ve been a little sporadic with posting, I probably started my last post with something along the lines of “Gee its been a while..” and here I am again…

It has been christmas and new year, which means it’s a little bit difficult to stick to eating paleo recipes. But I’m trying pretty hard right now, so to keep me motivated, I’ll share some with you and hopefully get some feedback! Even as we speak, I have invented the BEST paleo chocolate caramel slice! I will get onto posting that pronto! Please note, I do actually eat other food apart from paleo baking. I only tend to post baking type recipes, because I just think making dinners and lunches out of meat and salad should be pretty easy. I don’t feel like there is much specialness in that, but there is specialness in finding a delicious, healthy, allergy friendly treat.

Anyway, this tangy little trinket was inspired by a few of the top hits when you google the aforementioned title. But I adapted slightly with the ingredients I had, and was really happy with it. I keep it in the freezer, because everyone knows frozen baked treats are the business!

Paleo Lemon Slice

lemon slice

BASE:

2 c almond meal
1/4 c arrowroot or tapioca starch
1/4 c desiccated coconut
grated rind of one lemon
1/4 c honey
1/2 c coconut oil
2 eggs

Blend all these ingredients together and press into a lined tin (I use a 30cm x 20cm/12in x 8in size). Cook for about 10-15 mins, or until browned at 180 degree celsius. Let it cool once cooked.

TOPPING

4 eggs
3/4 c lemon and orange juice (I had one orange and one lemon, and that got me that amount, so thats what I used. It turned out quite tangy, so use less lemon, more orange if you don’t like it too tart)
1/4 c honey
1/2 c coconut oil
vanilla

Whisk eggs, juice and honey in a pot, then move to a low temp on the stove. Heat until honey dissolves through, keep whisking, don’t let those eggs scramble! As it warms, slowly drizzle the coconut oil in, and keep whisking. Keep whisking until it starts to thicken and becomes custard like. It’s pretty much a paleo version of lemon butter. Throw a splash of vanilla in there and let it all cool.

Once everything is cool, spread the custardy topping onto the biscuity base, and sprinkle with a dusting of coconut. Put in the freezer to set, then eat it however you want! In fingers, squares, or the whole darn slab of it. Mmmm. Delicious with a little dollop of cow or coconut cream.

53 comments

  1. Pingback: Paleo Chocolate Caramel Slice | thefolksylife

  3. Looks great, but there is no indication on this recipe as to how many it serves or more importantly, what size pan to put it in. My guess would be an 8 X 8 pan.

    Like

    Reply

      1. Thanks for your help. Looks like an 8 1/2 by 11 pan would be better than the 8 by 8. Looking forward to trying it soon!

        Like

  4. Is there something else than can be used in place of the almond meal? My son is allergic to tree nuts so anything almond is off limits. I have coconut flour and quinoa flour – do you think either of those would work? (this whole paleo and clean eating thing is new to me so forgive me if my question seems a little silly – I’m still learning!)

    Like

    Reply

    1. Hey Amy,
      It’s not silly at all. I’d love to help if I can. now, I’m not sure about quinoa flour, I’ve never used it. But I do know coconut flour is pretty difficult to work with until you have a few goes. Basically you need about 1/3 to half of the amount you are replacing. So for 2 cups of almond meal, I’d try 3/4 cup of coconut flour, and add an extra egg. Coconut flour absorbs a lot of moisture. This mixture is quite sticky and you have to spread it, so see how it looks. I can’t promise this would work but that’s what I would try…good luck 🙂 Let me know if you try it!

      Like

      Reply

  5. Hi there- Not thinking ahead of time- I went and made these- I didn’t know what size pan to put these in once batter was made- to tell me what thickness to make. I also cooked it 15 min. on 180 degrees and it is still a gooey batter- nothing changed- I up the temp to 250 for 10 min. to see if it helps. Just doesn’t seem like something is right in this recipe- even though they look good- Thanks

    Like

    Reply

      1. is the 180 celcius? Because that would be about 350 farenheit which makes more sense to me. I also notice you mention your pan size in cm not in inches……I think we have different temp and measurement systems at work here so that may be where the confusion is! I’ll give it a go at 350. 🙂

        Like

  8. The crust is in the oven baking right now. I am wondering what I did wrong. It wasn’t thick at all like a normal crust you would press into the pan. This was more of the consistency of brownie batter. Therefore, it is baking longer. I added the coconut oil as liquid so I wonder if that is why? I even accidentally used 1/4 cup instead of 1/2 cup. Any ideas?

    Like

    Reply

      1. My batter was super thick and I could barely spread it in the pan. In oven now. I followed directions exactly. What could I have done wrong?

        Like

  12. My base turned out perfect but the slice has been about 3 hours in the freezer and the top layer is very runny. Is it suppose to take this long to set?

    Like

    Reply

    1. Hey Greta, hmm I’m thinking something must have gone a bit wrong in there, it should at least be a little firmer than runny! Was the topping quite thick? It can be a little tricky in the beating/drizzling process… Maybe leave it for a while and see how it goes. Even if the consistency isn’t quite right this time, I hope you’ll still enjoy it! 🙂

      Like

      Reply

      1. I cooked the custard on 3 (electric stove) and that worked for “cooking on low”. I stirred continually with a wisk and waited until the mixture became more opaque and thickened to runny banana pudding texture.

        I poured/spooned the custard on the base and put them in the freezer. After 3 hrs it was solid. I cut them into bars. I think it is important to cut them when frozen.

        I don’t like eating frozen things so I moved them to the fridge. Once they thawed the topping held together.

        I like tangy lemon bars so I used 1/3 less honey than the recipe.

        Like

  13. Hi,

    Thank you for sharing this recipe. I am wondering how much vanilla goes into it. I only see that you wrote vanilla, but no amount.
    Also, I see many people were confused about the pan size and 180 degrees celcius. As a suggestion, I would go back and edit the post to add in that information, along with the amount of vanilla, because not everyone will go through and read the comments. You don’t want people eating raw crust.

    Liked by 1 person

    Reply

    1. Thanks for your suggestion Nikki! I feel a bit sad that you couldn’t work out how much vanilla you like?! I like lots, some people only like a splash. Many of my readers know it’s one of those things that I love it if people can work out for themselves because I believe that is the joy of cooking! Pan size and temp, sure, I’ll edit that. Vanilla…that’s up to you baby!

      Like

      Reply

  14. Hubby came home with some fresh lemons and eggs (both from a work colleague’s back yard) and this was a perfect dessert to showcase these beautiful ingredients! Yum yum yum! Thank you for the fantastic recipe 🙂

    Like

    Reply

  16. I used coconut sugar in the crust and I baked it at 350 for 10 minutes. It was slightly crumbly and pressed easily into the pan. The coconut oil held it together. However, the taste and texture of the crust was not good. It wasn’t sweet at all so it tasted like I was eating super cheap frozen pizza crust…cardboard flavor, gritty texture.

    I think the honey must contribute in a major way to the texture and flavor of the crust.

    Like

    Reply

  17. I just made this today and its delicious!! I didnt have the right tin so my base was probably thicker than it should have been and could have used another 5min cooking, and I would maybe cut down the honey in the topping as I like it quite tart, and it’s generally quite a lot of honey. But yummo, thanks for the recipe! 🙂

    Like

    Reply

  19. So i dropped my coconut oil mixture for the topping lol and it was my last lot, i had to use butter but it was still lovely even though its not dairy free anymore

    Like

    Reply
  21. Pingback: Paleo Lemon Slice - Hannah Macdougall

  22. Thanks for the awesome recipe! I’ve made it 3 times now and everybody looooves it. I’ve modified it a bit with a pinch of salt, tsp of gelatine and 2tbs of mixed peel also 🙂

    Like

    Reply

  25. Do I need liquid coconut oil for this recipe? With having to cool the topping, I would be afraid that the solid version would harden once cooled back down.

    Like

    Reply

Leave a comment