This week’s recipe is a little bit more of a treat than an everyday indulgence. But it is a treat that is also full of nourishing goodness, so if you’re gonna indulge, make it a healthy indulgence! This is full of essential nutrients such as choline, CLA (Conjugated Linoleic Acid), Vitamin A, D, E and K2 – all of which are often lacking in modern diets. It also has a low-glycemic index, since it is sweetened only with honey, and has a high protein and healthy fat content. It is also grain-free and nut-free. 

If you like lemon, custard or meringue, you will love this 🙂


Paleo Lemon Meringue Squares
Yields 12
grain-free, refined sugar free, nut-free goodness.
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Prep Time
45 min
Cook Time
35 min
Total Time
2 hr
Prep Time
45 min
Cook Time
35 min
Total Time
2 hr
Ingredients
  1. Crust
  2. 3/4 cup coconut flour
  3. 1/2 cup unsweetened coconut flakes
  4. 3 large eggs
  5. 1/4 cup virgin coconut oil
  6. 2 tbsp honey
  7. 1/4 tsp sea salt
  8. 1/4 tsp baking soda
  9. 1 tsp vanilla extract
  10. 1 tsp lemon zest
  11. Filling
  12. 6 large egg yolks, room temperature (try to get pastured eggs)
  13. 1/2 cup (or less) organic honey
  14. 1/3 cup fresh-squeezed lemon juice (about 2 Meyer lemons)
  15. 2 tbsp filtered water
  16. 1 tsp lemon zest
  17. 1/4 tsp pure vanilla extract
  18. 1/2 cup butter, cut into pieces
  19. Meringue Topping
  20. 6 egg whites
  21. 2 tbsp honey
Instructions
  1. Crust
  2. 1. Combine all the crust ingredients in a food processor until it forms a crumbly dough. You can also do this by hand - just make sure it is well combined into a doughy clump.
  3. 2. Spread the dough into a 12 inch by 9 inch tray using your hands to press it down (preferably lined with parchment paper) and bake at 325F degrees for approximately 15 minutes until golden brown. Let it cool.
  4. Filling and Topping
  5. 1. In a double boiler, or in a heat-safe glass bowl resting above a pot of gently simmering (not boiling) water, whisk together the egg yolks, honey, lemon juice, water, lemon zest and vanilla until well blended.
  6. 2. Slowly add the butter, 2-3 pieces at a time, while constantly whisking. Keep adding more pieces as the previous ones melt.
  7. 3. After all of the butter pieces are melted and incorporated, cook for an additional 15 minutes, stirring just occasionally, until it thickens like a thin custard. Then, place the lemon curd in the refrigerator to cool.
  8. 4. Once cool to touch (but not cold), add the lemon curd to the cooled crust, and spread it out evenly.
  9. 5. Beat the egg whites until soft peaks form. Carefully add honey and beat till combined. Spread the meringue over the slightly cooled lemon mixture
  10. 6. Bake at 350F degrees for approximately 20 minutes, until meringue is deliciously golden in colour.
  11. 7. Allow to cool and cut into squares.
  12. 8. Do not allow spouse to eat them all.
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