This recipe is delicious and looks very “springy”.  Your friends and family won’t even realize they are good for them, as far as desserts go. I made these years ago for a 717 event and they were very well received.  They are pretty easy and the ingredients aren’t ridiculously expensive like some Paleo recipes.  I have doubled the recipe to make a 9×13 pan, but you can divide it in half and do a 8 in square. This recipe comes from a mom of a 5 times Regionals athlete. She now has two sites.  This recipe is from, which is her original blog and is definitely worth checking out. It is pretty bare bones when it comes to presentation. She was not all about fonts and creative arts, but she offered a plethora of recipes that are sure to please.  This is a southern momma who has learned to make Paleo food.  So you know its going to taste good. I have copied the recipe from the site and just changed the quantities.  The style/narrative is all hers. Read completely to get your ingredient list. Her new site is  This site is much more what you are accustomed to nowadays. She continues to offer new recipes, including one for Instant Pot and most of them have the nutrition/macro breakdowns!!!  This recipe actually is on both sites and she added a tip at the end that you can use a Vitamix on the soup setting to make the lemon mixture to avoid all the stirring.  I am definitely going to have to try that next time!! Enjoy!


I rubbed an 9×13 inch square glass pan with coconut oil.

I stirred up the following ingredients all at once:
3 cups almond meal
1 tsp sea salt
4 heaping TBSP coconut oil, melted
4 TBSP honey
4 tsp vanilla

I spread this out in the prepared glass pan and baked it in a 350 degree oven for 15 minutes.

The next layer is the lemon yumminess.
First, I squeezed 1 cup of lemon juice and set it aside.

I took a saucepan and put:
6 organic eggs (I used regular eggs)
1/2 cup raw honey (or agave nectar, if you prefer)
1 tsp grated lemon zest

I stirred this up. Then I put it on the stove on medium low. From this point it must be stirred almost continuously or it will make a scrambled egg kind of thing on the bottom, and you don’t want that. (although it will still taste good)
While this started to heat up, I put:
12 TBSP of coconut oil, two at a time into the egg mixture. I kept stirring…. letting the coconut oil melt and when it all melted.
I added the 1 cup of lemon juice. (all at once lol) I continued stirring til it began to thicken. (If you aren’t sure if it has thickened, it hasn’t thickened enough. It will happen and it is worth it!)

When it was thicker, I poured it over the top of the layer in the glass pan and spread it out.
The last thing I did was wash 2 cup of blueberries and pushed them into the lemon layer. They went into the fridge for an hour and then…….WOW

From Lisa: I hadn’t run the numbers on this recipe before.  I knew it wouldn’t be great, but I may try to tweak this a little more to bring down the fat/calories a bit.  If I can make it work, I will repost the new numbers.  But for now: 16 servings 347 calories p-8g/c-21g/f-27g