Lemon Caramel Cake Bars (Gluten & Grain-Free Paleo Dessert Made With Honey)

The weather is finally getting warmer here in New York City. ‘Tis the season to eat lemons. Lots and lots of lemons! These are great for brunch, a mid-afternoon snack or breakfast on-the-go! Now, if only we can get some more limes out here…

Lemon Caramel Cake Bars

4 tablespoons butter room temperature

4 eggs room temperature

1/4 cup honey

1 lemon (for lemon juice and zest)

2 tablespoons lemon juice (you can use extract or a real lemon)

1 teaspoon lemon zest

1/2 cup coconut flour

3/4 teaspoon baking soda

Lemon Caramel Glaze

1-2 tablespoon lemon juice

2 tablespoons butter

2 tablespoons honey

Preheat oven to 350˚. Mix lemon juice, eggs, honey and butter together (with electric mixer is best). Whisk together the coconut flour and baking soda and add to egg and butter mixture. If you are using a real lemon instead of lemon extract, zest the entire lemon and add to batter (you do this by grating the peel). When your’e finished mixing thoroughly, pop into a brownie pan and bake for about 15-20 minutes depending on how deep the pan is, or until golden brown or  a toothpick comes out clean. Now, after you take this baby out of the oven and let sit to cool, you can prepare the lemon butter glaze. Warning! This will thicken and turn into lemon caramel candy if you let cool, so it’s best to serve and eat while warm! Or you can add more lemon juice to moisten it up. Put lemon juice, honey and butter in a skillet on medium heat. Stir on the stovetop for about five minutes, it will start to bubble and then begin to thicken and turn a deep honey brown. When the mixture coats the spoon, turn to low heat and pour over lemon cake when served. And then…eat!