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Lemon Coconut Almond Crumble Bars


Units Scale


  • 1 cup almond flour
  • 2/3 cup unsweetened desiccated coconut
  • 1/3 cup sugar
  • 1/3 cup either melted butter or coconut oil
  • 1/4 cup chopped almonds


  • 1/2 cup fresh lemon juice
  • 1 large egg
  • 3 large egg yolks
  • 2/3 cup honey
  • pinch of coarse salt
  • 6 Tbsp unsalted butter, cut into pieces



  1. In a saucepan whisk together the lemon juice, egg and yolks, honey, and salt.
  2. Drop in the butter while whisking constantly over medium to medium-high heat.
  3. As the butter begins to melt, switch to a silicone spatula and continue stirring, scraping the sides and bottom of the pan as the mixture begins to thicken.
  4. When it comes to a gentle bubble, stir for a few seconds more, then remove from the heat.
  5. Push the curd through a strainer, pressing down with the back of your silicone spatula to get as much through as possible. You’ll just be left with a few small lumps of cooked egg.
  6. Chill until cold, as it will thicken much more.


  1. Preheat the oven to 350. Grease a loaf pan and line it with parchment.
  2. In a small bowl combine all of the crust ingredients except for the chopped almonds.
  3. Once you reach a packable sand mixture dump 1/2 to 2/3 of the mixture into the loaf pan.
  4. Bake for 6-8 minutes or until the edge turns ever so highly golden.
  5. Add the chopped almonds to the leftover crust mixture.
  6. Pull out the pre-baked crust, add about 1/3 to 1/2 cup of the chilled lemon curd to the crust, and then the crumble on top.
  7. Bake for another 8-10 minutes or until the crumble is golden brown.
  8. Let the bars cool completely before chilling in the fridge for at least 2 hours before cutting