For the Bottom Crust:

  • 60 gr TigerNut Flour
  • 60 gr Coconut Flour
  • 40 gr Plantain Flour
  • 70 gr Coconut Oil
  • 65 gr Coconut Milk

For the Crumbles:

  • 30 gr Lemon Juice
  • Grated zest of 1/2 Lemon
  • 5 gr Honey

For the AIP Lemon Curd:

  • 320 gr Coconut Milk
  • 60 gr Lemon Juice
  • 60 gr Honey
  • 2 tsp Vanilla Extract
  • Grated zest of 1/2 Lemon
  • ¼ tsp Turmeric (for coloring)
  • 2 tbsp Arrowroot Flour (replaceable with Tapioca if you aren’t intolerant)


  1. Preheat the oven to 350 F.
  2. Start by preparing the lemon curd. Combine coconut milk, vanilla, honey, turmeric, lemon zest and lemon juice in a small sauce pan and bring it to a boil.
  3. Sift in the tapioca flour and mix well with a wooden spoon in order to prevent the formation of lumps. Keep on mixing on low to medium heat until the cream thickens up. Let it boil for about 30 seconds than take it off the stove; overboiling would thin it out.
  4. Set the cream aside and allow it to cool.
  5. In the meantime, prepare the crust by mixing all the dry ingredients and combining them with the wet ones. Mix well with your hands.
  6. Line a casserole with a sheet of aluminum foil, grease it with a little coconut oil and transfer 3/4 of the dough on the bottom of the casserole, patting it down firmly with a spoon to create a flat, compact crust.
  7. Place the crust in the oven for about 5 minutes so it starts to cook.
  8. Take the crust off the oven and layer it with the lemon curd.
  9. Add the remaining lemon juice, zest and honey to the leftover dough, mix well and crumble it over the lemon curd layer.
  10. Bake for 20 to 25 more minutes (depending on your oven) and let your autoimmune paleo lemon bars cool down in the oven.
  11. When your dessert is completely cool and more firm, cut it in squares and serve!


Recipe by Little Bites Of Beauty