Paleo Lemon Bars [VIDEO]

Lemon Bars {Paleo-friendly, grain-free, gluten-free} | Lexi's Clean Kitchen

Lemon bars are one of my staple Summer desserts and I can’t wait for you to try this paleo version! The perfect balance of tart lemon, buttery crust, and just the right amount of sweetness.

Paleo Lemon Bars | Lexi's Clean Kitchen

It took us a few tries to perfect this recipe, but man was it WORTH IT! These lemon bars are bursting with lemon goodness and the crust compliments the lemon curd so perfectly. No one will be able to tell these are grain and gluten-free! They will be the hit of your summer BBQs!

Paleo Lemon Bars | Lexi's Clean Kitchen

This lemon curd would be an amazing filling inside of a cupcake!  Perfect for the Classic Vanilla Cupcakes in my cookbook!

Paleo Lemon Bars | Lexi's Clean Kitchen

Paleo Lemon Bars | Lexi's Clean Kitchen

Paleo Lemon Bars | Lexi's Clean Kitchen

Lemon Bars

Preparation 10 minutes 2017-07-25T00:10:00+00:00 Cook Time 40 minutes 2017-07-25T00:40:00+00:00 Serves 4     adjust servings



Lemon Curd

  • 3 large eggs
  • 4 large egg yolks
  • 1/2 cup beet sugar OR maple sugar
  • Zest from 4 lemons
  • 3/4 cup fresh-squeezed lemon juice (from about 6 lemons)
  • 1/4 teaspoon sea salt
  • 8 tablespoons (1 stick) unsalted butter, softened and cut into cubes
  • Powdered sugar, for dusting


  1. Pre-heat the oven to 350 degrees °F.
  2. Line an 8x8 baking pan with parchment paper and set aside.
  3. Combine all crust ingredients in a medium mixing bowl and mix well. Press evenly into the baking pan. Bake for 25-30 minutes, or until crust is lightly brown.
  4. While curst bakes, make the lemon curd.
  5. Place lemon curd ingredients, except for the butter, in a small saucepan.
  6. Over low heat, whisk the lemon curd until it becomes thick enough to coat the back of a spoon and take off heat. This process should take around 8-10 minutes.
  7. Using a fine mesh strainer, strain the lemon curd into a medium mixing bowl. Add in the butter and stir well until melted.
  8. Pour lemon curd over the crust. Bake for an additional 10-15 minutes. Set aside, let cool completely, cover, and store in the refrigerator for at least 3 hours to set.
  9. Top with powdered sugar, slice, and devour!

Recipe Notes

*Store in the refrigerator.

How To Build The Perfect Salad Dressing

I hope your holiday weekend is wonderful, and filled with tons of love, laughter, and delicious food! Now, you may want to whip this up for your weekend festivities, or keep this in your pocket for next week, and moving forward into January.

We are going to clean up our diets this January (yes, you are joining me!), and that includes looking into the store-bought ingredients we are buying. Store-bought dressings often contain WAY too many ingredients and sugars. Seriously, check out some of those labels next time you’re in the store!  Since every good salad needs a good salad dressing, we need to make a little guide to save for future reference! 

Making your own dressing is easy breezy. It takes under 10 minutes and the options are endless. Today with American Express, let’s build some dressing together!

How To Build The Perfect Salad Dressing


4 Tablespoons Oil:

Extra-virgin olive oil, avocado oil, walnut oil, etc.


2-3 Tablespoons Vinegar:

Apple cider vinegar, rice vinegar, red wine vinegar, sherry vinegar, champagne vinegar, balsamic vinegar, etc.



1 Teaspoon Sweetener (more as desired):

Raw Honey, Pure Maple Syrup, Coconut Palm Sugar, Maple Sugar.


1 Teaspoon Mustard:

Dijon, Grainy, Honey, etc.


1/4 Teaspoon (a pinch or two) Dry Herbs of Choice:

Basil, Dill, Rosemary, Cilantro, Parsley, Italian Seasoning, etc.


1/3 Teaspoon (a pinch or two/three) Seasoning of Choice:

Garlic, Salt, Pepper, Cayenne, Paprika, poppy seeds, etc.



Lemon juice, lime juice, lemon zest, lime zest, fresh fruit, fruit juice, cinnamon, cocoa powder, fresh garlic cloves, homemade mayonnaise, toasted nuts, shallots, truffle oil, ginger, coconut amino, fresh herbs.


Salad dressings are totally customizable based on taste! Maybe you’ll add additional sweetener or vinegar. Maybe you’ll add fresh garlic and mayonnaise and make it creamy. Play around for your perfect dressing.

Try these dressings below! Click the images to see the recipe.








Warm Harvest Salad with Walnut Honey Vinaigrette



 What is your favorite salad dressing?

How To Build The Ultimate Salad | Lexi's Clean Kitchen

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Horseradish Encrusted Salmon

Happy Friday, gorgeous!

Today for Healthy Food Friday with American Express, I want to walk you through an easy, nutrient-dense, delicious, and filling weeknight meal.

This encrusted salmon is just SO good and satisfying. Plus, it comes together quickly, perfect for those busy weeknights.


I’m really into this dinner, you guys! I can’t stop making it.


Once you make your homemade horseradish (you might cry a little as you open your food processor), you simply add the remaining ingredients, slather your salmon, and cook.

So. Delicious.


Ready to devour.

Surprisingly, when you cook the horseradish, it makes this amazing crust and isn’t a super strong horseradish-y taste. Just a whole ‘lotta goodness!


Horseradish Encrusted Salmon


Homemade Horseradish

  • 2 cups horseradish root, peeled and chopped
  • 1/4 cup water
  • Dash fine pink sea salt
  • 3 tbsp vinegar


  • 1 1/2 cup horseradish
  • 2 tbsp melted butter
  • 1 tbsp dijon mustard
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp fine sea salt
  • 1/2 tsp garlic granules
  • Optional: herbs of choice
  • Optional: 1/4 lemon, juiced


  • 1 lb. wild-caught salmon filets


  • Combine horseradish root and water in food processor
  • Pulse until horseradish is ground
  • Remove and add sea salt and vinegar*, mix well
  • When ready to make your crust, line baking sheet with foil or parchment and lay salmon out
  • In a bowl combine crust ingredients and mix to combine
  • Brush over salmon filets
  • Broil on high for 7-9 minutes
  • Recipe Notes

  • *The longer you wait to add vinegar, the stronger the horseradish will be.

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

    Restaurant-Style Blender Salsa

    We put salsa on nearly everything. Mixed into my breakfast skillets (my new favorite thing which you may have seen on my Instagram page), for Mexican night, on salads, or just as a dip with homemade crackers! The thing I love about a really really good blender is that it does all of the work for you. It’s easy as put everything in and BLEND. Are you onboard? A huge batch of this salsa will be at our Superbowl party for sure. One less spicy, and one very spicy! 
    Restaurant-Style Blender Salsa

    Restaurant-Style Blender Salsa

    Preparation 5 min 2017-07-25T00:05:00+00:00 Cook Time 8 min 2017-07-25T00:08:00+00:00



  • Add all ingredients to your blendtec blender
  • Pulse until salsa has reached your desired consistency*
  • Add salt and himalayan sea salt to your liking
  • Serve with homemade crackers, plantain chips, and veggies!
  • Recipe Notes

  • *If you like your salsa more chunky, pulse for a shorter amount of time
  • Restaurant-Style Blender Salsa

    I am so excited to giveaway a Blendtec blender to one of my lovely readers! When I first started my cooking journey, I can assure that spending so much on a blender was not something that was going to happen. After going through tons of cheaper appliances, I finally splurged and ended up with a great high-speed blender. From smoothies to soups, dressings, and purees, there is really nothing it cannot do!

    If you follow me on Instagram you’ve seen that this week I got the Blendtec Designer 725 in the mail. This appliance is so incredible, it even writes things to you on the touch screen pad! It is undoubtedly money well spent for any kitchen. Make sure you enter for your chance to win.

    The giveaway is open for US and Canadian residents and will run for exactly one week!

    a Rafflecopter giveaway

    Disclosure: This is a sponsored post with Blendtec. I was not paid to write this post although I did I received product to use! All opinions expressed on Lexi’s Clean Kitchen are 100% always my own. My sponsors help make this blog possible!

    What kind of blender recipes do you want to see made?

    Pecan Pie Tarts

    Thanksgiving week is upon us! I’ve spent my days the past two weeks perfecting a few recipes that are going to be essentials for our holidays this year and moving forward, and I’m so excited to bring them your way! 

    In other event, I’ve decided, with my functional medicine doctor, to embark on a 28-day liver detox starting after Thanksgiving. I’ll elaborate more on the actual detox itself (I still eat on it, not to worry), and all of the details at a later time! What that has meant is that I’m getting all of my December baking recipes tested for you THIS week, aka I’m going to need this detox! So, if you have any requests for holiday items you’re looking for- now is the time to speak up 🙂

    These pecan pie tarts have a flaky, buttery crust, and every bite has that sweet, warm and gooey, pecan pie taste you’ve always loved.

    Trust me, and my taste testers!

    Pecan Pie TartsPecan Pie Tarts

    Paleo Pecan Pie Tarts

    Preparation 1 hr 2017-07-25T00:00:00+00:00 Cook Time 25 min 2017-07-25T00:25:00+00:00


    Tart Crust

    Pecan Pie Filling


  • Preheat oven to 350
  • In a food processor combine almond flour, tapioca flour, cold butter and sea salt
  • Add in raw honey, and egg and process until combined
  • Transfer dough into the refrigerator for 1-4 hours (bigger tart should be refrigerated as long as possible)
  • Remove and separate into two balls
  • Grease your two medium or one large tart pans and gently press dough into the center filling up the sides and the bottom- use additional flour if it gets a bit sticky
  • In a small pot combine butter, sugar, honey, milk, and pecans
  • Bring to a boil then reduce heat and let simmer until it begins to thicken slightly- about 7 minutes or so
  • Pour mixture into tart shells and bake for 20-30 minutes until mixture is bubbly and crust is flakey
  • Let cool slightly and serve straight out of the tart dishes with a dollop of dairy-free ice cream or homemade whipped cream!
  • Pecan Pie TartsPecan Pie TartsWhat’s your favorite holiday dish?

    Sweet Potato Salad and Frosted Pumpkin Cake

    I am so excited that American Express has teamed up with Whole Foods and Paul Qui to bring you two ways to use one ingredient for the next few months. PLUS, American Express Blue Cash card holders (ahem… me) will get an additional 2% cash back on your purchases from Whole Foods for the duration of the program! Are you kidding me? That’s AMAZING. 

    #2ways2percent: Sweet Potato Salad and Frosted Pumpkin Cake

    This month we wanted to infuse raspberries into the oh-so-popular all things fall theme going on! I’m bringing you TWO recipes, one savory side dish, and one sweet dessert that are packed with those Fall flavors you love, plus your addition of RASPBERRIES. 

    Up first… your new favorite Fall side dish.

    Plus… BACON. So that just makes it even better!

    Sweet Potato Salad

    Sweet Potato Salad with Bacon, Caramelized Onion, and Raspberry Drizzle

    Preparation 10 min 2017-07-25T00:10:00+00:00 Cook Time 40 min 2017-07-25T00:40:00+00:00


    Raspberry Drizzle

    • 1 cup raspberries or berries of choice
    • 1/2 tsp cinnamon
    • 1-2 tbsp raw honey
    • 2 tbsp water


  • Preheat oven to 375
  • Wash and cut sweet potatoes into cubes
  • Toss with 1 tbsp olive oil and Himalayan sea salt and a dash of cinnamon
  • Line a baking sheet with baking liner and place sweet potatoes on the sheet
  • Roast sweet potatoes for 40 minutes or until cooked through- toss halfway
  • While roasting, make bacon using desired method
  • In a skillet, heat 2 tbsp olive oil and add in sliced onions
  • Reduce heat to medium and let sauté for 10-15 minutes until soft and lightly browned
  • Mix often to avoid burning the onions
  • In your vitamix or high-speed blender combine all raspberry dressing ingredients- blend until smooth
  • Assemble sweet potatoes, bacon, onions, and seeds on a place and drizzle with raspberry dressing
  • Sweet Potato SaladYou have your side dish, and now you need your dessert! This frosted pumpkin cake is… spongy, nut-free, pumpkin-flavored, and sweetened just right! The perfect Fall nightcap.
    Frosted Pumpkin Cake

    Frosted Pumpkin Cake

    Preparation 5 min 2017-07-25T00:05:00+00:00 Cook Time 25 min 2017-07-25T00:25:00+00:00


    Wet Ingredients

    • 5 organic eggs
    • 1/2 cup + 2 tbsp pumpkin puree
    • 2 tbsp grass-fed butter or coconut oil
    • 1/3 cup raw honey
    • 1 tsp vanilla



    • 1/2 cup organic raspberries


  • Preheat oven to 350
  • Grease 8 inch round pan
  • In a large bowl combine dry ingredients (sift if flour has clumps)
  • Add in wet ingredients and whisk together
  • Pour cake batter into cake pan
  • Bake for about 20 minutes, or until a toothpick comes out clean
  • Using a hand mixer, combine all frosting ingredients and whisk on low to combine for 2-3 minutes
  • Let cake fully cool before frosting
  • Garnish with raspberries and serve
  • Frosted Pumpkin Cake

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own. 

    What is your go-to Fall side dish and/or your go-to Fall dessert?