My girls recently told me that I haven’t made a dessert in awhile and since my entire family loves lemon, I thought I would give lemon bars a try. As usual, trying to adapt traditional recipes to a paleo style of eating can be difficult sometimes, but it is so worth it in the end through all my trials!

Crust:
1 cup pecan meal (I use a food processor)
3T fresh lemon juice
4 Medjool dates, pitted
2T organic, unsalted butter, melted

Lemon Topping:
4 eggs
4T organic, unsalted butter, softened
3 lemons, juiced
1 lemon, zested
1/2 cup raw honey

Pre-heat oven to 350 degrees.

In a food processor, place crust ingredients and blend until well-mixed.  Use 1T of butter to grease the bottom of an 8×8 pan.

Press the blended crust in the bottom of the pan.  Cook for approximately 20 minutes until browned.  Let cool completely.

Blend lemon topping ingredients in a bowl and pour over cooled crust.

Bake for approximately 10 minutes until the middle is set.  Let cool and then refrigerate for at least 1 hour before serving.

Garnish with berries or eat it solo!

Enjoy!