There are a lot of desserts my family loves, but lemon bars might be up there with our favorites. Luckily we live next door someone with massive lemon trees and they have no idea what to do with all those lemons. Well, it just so happens that I do! When life hands you lemons, sure you could make lemonade, but you could also make lemon bars. And not just any lemon bars, but coconut pistachio lemon bars.
My family gobbles these up so fast that I often make them in batches and freeze some, so that the goodness lasts longer. When I made this recipe last week, when my kiddos went next door and shockingly brought me home about 500 lemons, I made these and they ate the whole pan that night. And this recipe is so easy that my kids can do it and it also cooks up easily in a toaster oven if you don’t like to turn your oven on in the heat of the summer. So there really is no excuse to not be eating lemon bars all year round, or at least until you’ve eaten enough of your neighbors lemons that you are sick of them, which really is never. We obviously take our lemon bar consumption very seriously around here.
So make a batch of sunshine with the season’s fresh lemons, add in some goodness like Burroughs Family Farms organic, pastured eggs, and you will have a treat that your family or friends are sure to love.
Coconut Pistachio Lemon Bars (grainfree, glutenfree, dairyfree)
Author: Kindra A. Pigott-Franzen, bonappetitpaleo.com
Recipe type: Dessert
Serves: 12 bars
1 C Otto's cassava flour
¼ confectioners sugar
¼ tsp pink salt
½ C cold Kerrygold butter
¼ C pistachios
2 Burroughs organic eggs
1 C coconut sugar
2 Tbsp cassava flour
Zest of one lemon
4 Tbsp fresh lemon juice
¼ C unsweetened coconut
¼ C unsalted pistachios
Crust directions: in a @vitamix, pulse flour, sugar, salt, butter, pistachios until combined. Press into greased 8x8 baking pan. Bake 20 minutes or until light brown.
Filling: in a @vitamix, blend together all ingredients. Pour over baked crust, bake additional 20 minutes.
Optional: dust with confectioners sugar.