The Best Gluten Free Lemon Bars
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.
Servings: 9 bars
Equipment
- 1 8x8 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 8x8 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 9x9 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
Serving: 1bar | Calories: 285kcal | Carbohydrates: 27g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 104mg | Potassium: 103mg | Fiber: 3g | Sugar: 17g | Vitamin A: 106IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 1mg