These Paleo lemon bars have a soft but sturdy shortbread-like crust and the filling is super creamy with the perfect combination of sweet and tart.

Paleo Lemon Bars

Admittedly, when choosing a dessert I usually pick something that’s super-rich & chocolaty.

However, lately I’ve been craving something a little lighter and more spring-like and these Paleo Lemon Bars are perfect! They’re the perfect springtime treat.

These bars have a soft but sturdy shortbread-like crust and the filling is super creamy with the perfect combination of sweet and tart.

I dusted the top with tapioca flour just to be pretty because powdered sugar isn’t very Paleo-like, but I won’t judge you if you decide to use powdered sugar.

Easy Paleo Lemon Bar Recipe Instructions

1: In the bowl of a food processor, add 1 C of almond flour, 1/3 C + 2 Tbsp. of coconut flour, and 1/4 tsp. salt. Give it a good whirl to combine.

Next, add in 1/4 C of coconut oil and pulse until it’s combined. After that, mix in 2 Tbsp. of honey, an egg, and 1/2 tsp. vanilla. It should form a ball in your food processor.

2: If you are making the crust ahead of time, simply wrap the dough in plastic wrap and place in the fridge until you are ready to use it.

If not, press the dough into the bottom of a greased 8 x 8-inch baking dish and prick with a fork several times. Preheat the oven to 350 degrees. While the oven is preheating, place the crust in the freezer.

3: Bake the crust for 8 – 10 minutes or until lightly browned. Set aside.

4: For the filling, juice the lemons until you reach 1/2 C. Then whisk together the lemon juice, zest,  honey, eggs + egg yolk, coconut flour, and tapioca or arrowroot flour.

5: Pour the filling into the baked crust. Place back in the oven for 15 – 20 minutes, or until the center is set but slightly jiggly. Cool on a wire rack for 20 minutes.

Then, refrigerate until chilled to finish setting up and then enjoy your luscious lemon bars!

Love Lemon Desserts?

If you love lemon desserts, you might also like my Paleo & Keto Lemon Poppyseed Energy Bites, Vegan Lemon Bars, or this Gluten-Free Lemon Cake! 

Or if you follow a Keto or Low-Carb diet, check out my Keto Lemon Bars!

Expert Tips

• A word of caution: all coconut flour isn’t the same! Some coconut flours are much more absorbent than others. I recommend using either Bob’s Red Mill or Arrowhead Mills because these are 2 brands I know will work. If you need to use another brand, make sure it has a super soft and fluffy texture, not gritty or grainy.
• If you don’t have a food processor: Whisk together the dry ingredients, then cut in the coconut oil with a pastry cutter or 2 forks. Next, add in the egg, honey, and vanilla until well combined.
• Don’t forget to prick the bottom of the crust with a fork! Otherwise, it will puff up and not bake well.

If you’ve tried these Paleo Lemon Bars any other recipe on the blog please let me know in the comments below!

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Paleo Lemon Bars

These lemon bars have a soft but sturdy shortbread-type crust with a creamy filling and just the right amount of sweet and tart.

5 from 11 votes

Print Pin Rate

Course: Dessert, gluten free, paleo

Cuisine: American

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 16

Calories: 151kcal

Author: Cassidy Stauffer

Ingredients

Crust:

• 1 C Blanched Almond Flour
• 1/3 C + 2 Tbsp. Coconut Flour
• 1/4 tsp. Sea Salt
• 1/4 C Refined Coconut Oil solid state
• 2 Tbsp. Honey
• 1 Large Egg
• 1/2 tsp. Pure Vanilla

Filling:

• 1/2 C Fresh Lemon Juice about 4 Lemons (PLEASE don't use the stuff in a bottle, its not the same!)
• Zest of 1 Lemon
• 1/2 C Honey
• 5 Large Eggs
• 1 tsp. Coconut Flour sifted
• 1 Tbsp. Arrowroot or Tapioca Flour + more for dusting if desired
• 1 Large Egg Yolk

Instructions

• In the bowl of a food processor, add the almond flour, coconut flour, and salt. Give it a good whirl to combine. Next, add coconut oil and pulse until it's combined. After that, mix in the honey, egg, and vanilla. It should form a ball in your food processor.
• If you are making the crust ahead of time, simply wrap the dough in plastic wrap and place in the fridge until you are ready to use it. It can be kept in the fridge for up to two days. If not, press the dough into the bottom of a greased 8 x 8 inch baking dish and prick with a fork several times. Preheat the oven to 350 degrees. While the oven is preheating, place the crust in the freezer.
• Bake the crust for 8 - 10 minutes or until lightly browned. Set aside.
• For the filling, juice the lemons until you reach 1/2 C. Then whisk together the lemon juice and zest, honey, eggs and egg yolk, coconut flour, and arrowroot or tapioca flour.
• Pour the filling into the baked crust and place back in the oven for 15 - 20 minutes or until the center is set but slightly jiggly.
• Cool on a wire rack for 20 minutes then refrigerate until chilled to finish setting up, about 2 or 3 hours.
• Dust the top with tapioca flour, arrowroot flour, or powdered sugar 🙂

Notes

• A word of caution: all coconut flour isn’t the same! Some coconut flours are much more absorbent than others. I recommend using either Bob’s Red Mill or Arrowhead Mills because these are 2 brands I know will work. If you need to use another brand, make sure it has a super soft and fluffy texture, not gritty or grainy.
• If you don’t have a food processor: Whisk together the dry ingredients, then cut in the coconut oil with a pastry cutter or 2 forks. Next, add in the egg, honey, and vanilla until well combined.
• Don't forget to prick the bottom of the crust with a fork! Otherwise, it will puff up and not bake well.

Calories: 151kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 60mg | Potassium: 36mg | Fiber: 1g | Sugar: 10g | Vitamin A: 105IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 0.7mg

Nutritional information is approximate and may vary.

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