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Bright, tangy, and sweet - these gluten-free lemon bars are the ultimate spring and summer treat. They have a creamy lemon filling and shortbread-like crust made from almond and coconut flour. They're naturally dairy-free, paleo-friendly, and packed with fresh lemon flavor. If you need a quick dessert for a picnic or a sweet treat to keep in the fridge, these easy lemon bars have you covered.
Why You'll Love This Gluten-Free Lemon Bar Recipe
If you love lemon desserts, these bars were made for you. The fresh lemon juice and zest give them that signature tart-sweet flavor. The almond flour and coconut flour crust delivers a soft, shortbread-like base that holds together beautifully.
Best of all? These bars are incredibly easy to make. The crust presses in with no rolling required, and the filling comes together in one large bowl - no stand mixer needed. I've tested these several times, and they've become a go-to in our house for potlucks, brunches, and after-dinner desserts. They're naturally gluten free, dairy free, and refined sugar free - but you'd never guess it from the creamy texture and bold lemon flavor.
If you can’t get enough lemon (like me!), try my Easy Gluten-Free Lemon Drizzle Cake and Lemon and Poppyseed Muffins!
Ingredients You'll Need
These gluten free lemon bars use whole-food, pantry-friendly ingredients. Here's what goes into each layer:
For the crust:
- Almond flour + coconut flour: Provides texture and structure. I recommend using high-quality brands like Bob's Red Mill for the best results.
- Maple syrup: Natural sweetness that complements the lemon filling.
- Coconut oil: Gives the crust that rich, buttery feel, without dairy.
- Vanilla extract + salt: Enhance and balance flavor.
For the filling:
- Large eggs + 1 yolk: Helps create a silky, set filling. Bring them to room temperature first for better blending.
- Maple syrup: Sweetens without overpowering. We’re using this instead of granulated sugar to keep them paleo!
- Fresh lemon juice + zest: Essential for bright, authentic lemon flavor.
- Tapioca flour: Helps the filling thicken and set.
- Vanilla extract: Rounds out the citrus notes.
- Optional: Organic powdered sugar for dusting
How to Make Gluten-Free Lemon Bars
Step 1: Preheat the oven to 350°F. Line an 8×8 square pan with parchment paper or spray lightly with oil. In a large bowl, mix the almond flour, coconut flour, maple syrup, coconut oil, vanilla, and salt until combined.
Step 2: Press the crust mixture evenly into the baking dish and bake for 16-17 minutes until lightly golden brown.
Step 3: Meanwhile, whisk together the eggs, yolk, maple syrup, fresh lemon juice, lemon zest, and vanilla. Once smooth, add the tapioca flour and whisk again.
Step 4: Reduce oven temp to 325°F. Pour the lemon filling over the hot crust and return to the oven.
Step 5: Bake for 19-20 minutes until the center is mostly set. The bars should jiggle slightly in the middle but not look wet. Let the bars cool for 30 minutes, then transfer to the fridge. Chill for at least 2 hours (or overnight) to let the crust cool and the filling fully set.
Step 6: Cut into 9 squares. Dust the top of the bars with a little bit of powdered sugar before serving, if desired.
Expert Tips
- Use parchment paper for easy removal and clean cuts.
- You can use a 9×9 baking pan, but keep in mind that this will yield thinner bars.
- Always use fresh lemon juice - it makes a huge difference in flavor.
- Whisk the eggs thoroughly to avoid separation or a gritty texture.
- For cleaner slices, chill the bars overnight and wipe your knife between cuts.
- You can serve them chilled or let them come to room temperature before enjoying.
For more delicious dessert options, check out my High Protein Cheesecake Bars or No Bake Strawberry Cheesecake Bars.
Keto Lemon Bars Option
You can easily make these low-carb lemon bars by swapping:
- Maple syrup → Lakanto or Birch Benders sugar-free maple syrup
- Powdered sugar dusting → Swerve powdered sugar
Each bar will come in around 6 net carbs - perfect for a keto-friendly treat!
Storage & Serving Tips
- Fridge: Store bars in an airtight container for up to 7 days.
- Freezer: Freeze in layers with parchment paper between. Defrost overnight in the fridge.
- Serving: Enjoy chilled or at room temperature - both work great!
Recipe FAQs
You can, but fresh lemons give the best lemon flavor and texture. Bottled juice often results in a more muted taste.
No xanthan gum needed! This crust holds together with almond flour and coconut flour - no gluten-free flour blend required.
Make sure to whisk the eggs thoroughly and let the bars cool fully in the fridge. Underbaking or skipping the chill time are the most common issues.
Yes! Double all ingredients and extend the baking time slightly for both crust and filling. Watch for visual cues: golden crust and set filling.
These gluten free lemon bars are sweet, zesty, and surprisingly simple - perfect for spring baking, Easter dessert tables, or just a refreshing weeknight treat. For more citrus desserts, check out my Paleo Key Lime Cheesecake Bars or Easy Lemon and Poppyseed Muffins.
More Delicious Dessert Bars
- Vegan Millionaires Shortbread (Gluten-Free)
- S'mores Chocolate and Marshmallow Cookie Skillet
- Paleo Blueberry Crumb Bars
- Paleo Fudge Covered Date Nut Bars
The Best Gluten Free Lemon Bars
Equipment
- 1 8×8 pan metal works better than glass for this recipe!
Ingredients
crust
- 1 ¼ cups almond flour
- ⅓ cup coconut flour
- ¼ cup maple syrup
- ⅓ cup coconut oil, melted
- 1 tsp vanilla
- ¼ tsp salt
Lemon filling
- 4 eggs + 1 yolk
- ½ cup maple syrup
- ½ cup lemon juice, about 4 lemons
- zest from 1 lemon
- ½ tsp vanilla extract
- 2 tbsp tapioca flour
- organic powdered sugar, for dusting – optional
Instructions
- Preheat oven to 350. Spray a 8×8 metal pan with cooking oil.
- Combine the crust ingredients: almond flour, coconut flour, maple syrup, melted coconut oil, vanilla and salt in a bowl. Mix well using a fork until combined.
- Add the mixture to the pan and press it down into an even layer using your hands. Bake for 16-17 minutes until golden brown.
- While the crust is baking, combine the eggs (+ yolk), maple syrup, lemon juice, lemon zest, and vanilla in a bowl. Whisk very well until combined. You can also use an electric mixer to ensure the egg is well combined. Add the tapioca flour last and continue to mix until combined.
- When the crust comes out of the oven, pour the egg and lemon mixture over top right away. Reduce the oven temp to 325. Bake for an additional 19-20 minutes until the top is mostly set.
- Let the bars cool in the pan for 30 minutes, then transfer the pan to the fridge for at least 2 hours. Slide a knife around the edges of the bars to loosen, then cut into 9 square pieces. Sprinkle with organic powdered sugar, if desired. Serve and enjoy!
Notes
- The most important step in getting the gluten free lemon bars to the right consistency is refrigeration! In order to set properly, be sure to place these lemon bars in the refrigerator for at least 2 hours. Once completely set, they are ready to serve!
- You can use a 9×9 pan, but just note they will be thinner than the bars pictured!
- It’s important to pour the lemon filling on top of the crust IMMEDIATELY after you pull the crust out of the oven for best results!
- To make paleo powdered sugar, simply blend up coconut sugar in your blender and voila!
- You can store these bars in the fridge for up to 5 days.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
These are so delicous! I wanted to make lemon bars for the past few weeks, and your recipe had the best reviews. So easy to make and I doubled the recipe. Thank you!
Thank you so much!
These lemon bars are so good! They are just like the ones I had growing up. I followed the recipe exactly and they turned out great. Everyone in my family loved them. I can’t wait to make them again!
So glad you loved them! Thanks, Julie!
These are AMAZING. Thank you for this recipe 🙂
Thanks Becca!!
Holy Smokes! Just when I think your recipes couldn’t get any better you come to the table with these! Absolutely delicious! Tart lemon flavor and the crust is delectable. Chefs kiss!
Yay! Thank you Christine!
These lemon bars are so delicious and easy to make! I am a lemon lover and especially lemon bars. So thankful for this recipe so I can still enjoy lemon bars with clean ingredients!!
These are SOOO good!! I made them for my small group and not a single gal could tell that I had followed a healthier recipe for a beloved classic. The flavor was perfect and making them was easy! I also love how well they hold up in the fridge for the next few days.
Love how lemony these were! The crust was very tasty, too!
Quick and easy!
These were great!