Paleo Blueberry Lemon Bars

So, here’s what’s new with me. I’ve just retired from teaching! Music, and then gifted and talented classes were my career for 25+ years. I’m still getting used to the idea, moving things out of my classrooms, winding up the retirement paperwork, and saying goodbye to the hard work of education.

I’m starting to get excited about having time to go to the box more often, tutor and teach piano and voice lessons, travel with Jack, and blog here more often. I also believe in the “learning is forever” thing, so I have a list of interesting things to work on. One new interest is tracking my macros and learning everything I can about this. I’ll be putting the macro info on here for my recipes as soon as I feel like I’ve got it all figured out.

I’ll be sharing some of the classic recipes that get the most page views from I’m starting with the number one recipe from there. It’s semi-famous for a reason! Paleo Blueberry Lemon Bars from June of 2012.

I rubbed an 8 inch square glass pan with coconut oil.

I stirred up the following ingredients all at once:
1 1/2 cups almond meal
1/2 tsp sea salt
2 heaping TBSP coconut oil, melted
2 TBSP honey
2 tsp vanilla

I spread this out in the prepared glass pan and baked it in a 350 degree oven for 15 minutes.

The next layer is the lemon yumminess.
First, I squeezed 1/2 cup of lemon juice and set it aside.

I took a saucepan and put:
3 organic eggs
1/4 cup raw honey (or agave nectar, if you prefer)
1/2 tsp grated lemon zest

I stirred this up. Then I put it on the stove on medium low. From this point it must be stirred almost continuously or it will make a scrambled egg kind of thing on the bottom, and you don’t want that. (although it will still taste good)
While this started to heat up, I put:
6 TBSP of coconut oil, one at a time into the egg mixture. I kept stirring…. letting the coconut oil melt and when it all melted.
I added the 1/2 cup of lemon juice. (all at once lol) I continued stirring til it began to thicken. (If you aren’t sure if it has thickened, it hasn’t thickened enough. It will happen and it is worth it!)

When it was thicker, I poured it over the top of the layer in the glass pan and spread it out.
The last thing I did was wash 1 cup of blueberries and pushed them into the lemon layer. They went into the fridge for an hour and then…….WOW

I always double this recipe now and use a 9 x 12 pan. it’s just too fabulous!



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