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.
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 healthy lemon bars are perfect! They are gluten-free, dairy-free, and paleo - so they tick all the boxes!
Or if you follow a keto diet, be sure to check out these Sugar-Free Lemon Bars!
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.
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 😀
If you love lemon desserts, you might also like my Keto Lemon Poppyseed Balls, Keto Lemon Poppyseed Cake, or this Gluten-Free Lemon Cake from Gluten-Free Palate!
Frequently asked questions
Yes, you can! They actually need to be made ahead of time so they can have enough time to set up properly. They can be made and stored in the refrigerator for 2 to 3 days. Also, to help with the prep, the crust can be made and stored in the fridge for 2 to 3 days before using it. Simply wrap the dough in plastic wrap and store it in the fridge until you're ready to bake it.
A glass or ceramic pan is preferred. While my particular pan works fine, some metal pans can leave a metallic aftertaste.
There are two steps to keep this from happening. 1) Don't poke holes in the crust before baking. This will cause the filling to run underneath it. 2) Pour the filling into the hot crust and bake as soon as it comes out of the oven. So be sure to have the filling ready when the crust comes out of the oven!
Shortbread crust instructions
In the bowl of a food processor, add almond flour, coconut flour, and sea salt. Whirl to combine.
Next, add ¼ Cup of coconut oil and pulse until it's combined. After that, mix in 2 Tbsp. of honey, an egg, and ½ tsp. vanilla. It should form a ball in your food processor.
Press the dough into the bottom of a greased 8 x 8-inch baking dish.
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.
Easy filling instructions
For the filling, juice the lemons until you reach ½ Cup. Then whisk together the lemon juice, zest, honey, eggs + egg yolk, coconut flour, and tapioca or arrowroot flour.
Pour the filling into the baked crust as soon as it comes out of the oven.
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, then enjoy your luscious paleo lemon bars!
Cool the gluten-free lemon bars on a wire rack for 20 minutes then place them in the fridge until chilled to finish setting up, about 2 or 3 hours.
Once cooled, lift the parchment out of the pan, cut it into 16 equal-sized squares, and sprinkle it with powdered sweetener or tapioca flour for extra decoration.
Storage
Cover and store in the refrigerator for up to one week.
💭 Top 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, Besti, 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.
- For neat squares, wipe the knife clean between each cut.
- There may be a layer of white air bubbles on top of the lemon bars. This is completely normal. It's caused by the eggs rising to the surface and is easily masked by sprinkling the top with powdered sweetener or tapioca flour.
If you’ve tried these Paleo Lemon Bars or any other recipe on the blog please let me know in the comments below 👇
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📖 Recipe
Paleo Lemon Bars
Ingredients
Crust:
- 1 Cup Blanched Almond Flour
- ⅓ Cup + 2 Tbsp. Coconut Flour
- ¼ tsp. Sea Salt
- ¼ Cup Refined Coconut Oil - solid state
- 2 Tbsp. Honey
- 1 Large Egg
- ½ tsp. Pure Vanilla
Filling:
- ½ Cup Fresh Lemon Juice - about 4 Lemons (PLEASE don't use the stuff in a bottle, its not the same!)
- Zest of 1 Lemon
- ½ Cup Honey
- 5 Large Eggs
- 1 Large Egg Yolk
- 1 tsp. Coconut Flour - sifted
- 1 Tbsp. Arrowroot or Tapioca Flour + more for dusting if desired
Instructions
- For the filling, juice the lemons until you reach ½ C. Then whisk together the lemon juice and zest, honey, eggs, and egg yolk, coconut flour, and arrowroot or tapioca flour. Set aside.
- 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 it 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 (see notes below) and preheat the oven to 350 degrees. While the oven is preheating, place the crust in the freezer.
- Once the oven is preheated, bake the crust for 8 - 10 minutes or until lightly browned.
- Slightly press the crust down if it puffed up during baking, then immediately pour the filling into the hot 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 place in the fridge until chilled to finish setting up, about 2 or 3 hours.
- Dust the top with tapioca flour, arrowroot flour, or powdered sugar 🙂
Add Your Own Notes
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, Besti, or Arrowhead Mills because these are 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.
- A glass or ceramic pan is preferred. While this has never happened to me, a metal pan can occasionally leave a metallic aftertaste.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Sarah says
So fresh and delicious I bet these are great anytime of year. Adding to my list of treats for the holidays.
John says
These Lemon Bars were DELICIOUS made my 1st batch 09/16/2018, these are going to work with absolute certainty of approval
Cooks4hobby on Pintrest
Cassidy says
Thanks John!! I'm so happy you liked them 🙂
Jenna says
Hello! I have a question! I just made these and they were omg amazing! My husband couldn’t believe I made them! Although the crust somehow ended up on the top and the lemon stuff ended up on the bottom? I’m so confused lol!!!
Cassidy says
Oh no, that's so funny!!! I'm not sure why the crust ended up on the top?? Did you poke holes in it before baking?
-Cassidy
Joy says
I read on another blog that this is caused from not pouring the egg mixture over the crust while it is hot. If you wait to let it cool at all, it does not create a seal and allows the lemon to leak through.
Cassidy Stauffer says
Thanks so much for the tip Joy!!!
-Cassidy
Jenna says
Hello! I have a question! I just made these and they were omg amazing! My husband couldn’t believe I made them! Although the vest somehow ended up on the top and the lemon stuff ended up on the bottom? I’m so confused lol!!!
Melanie West says
That is exactly what happened to mine too!!!
Bridget Bott says
You originally say this is an egg free recipe but then the recipe goes on to include an egg. Is there a substitiute for the egg and you should change the heading so it accurately depicts it does have eggs in it.....
Cassidy says
Hi bridget bott!
I might be missing it, but I don't see any place where I wrote that this is an egg free recipe? Under the picture I do have a link to another recipe I have for an egg free and vegan version of this lemon bar recipe, is that what you mean?
Peggy Rush says
I made these for the first time. Haven't tasted them yet. But I'm wondering about the nutrients and calories in them. Please list this info on your recipes. It would be very helpful. I am in Nutrimost.
Pam says
Made these for my BFF's birthday, since we both dislike cake, and I'm eating mostly paleo right now. We both approve. 🙂 I didn't use lemon zest this time since the juice was from a bunch of lemon wedges I had zested before freezing months ago. Still turned out amazing, and will definitely make them again.
Cassidy says
YAY Pam, I'm so happy you liked them 🙂
Deirdre says
Recipe is so easy to follow and the lemon bars are so good. Definitely a keeper. My family loved it.
Cassidy says
YAY Deirdra, I'm so happy you liked them!!!! Thanks for the nice comment 🙂
-Cassidy
Laura Besharah says
I used pistachio's to garnish.
Color contrast of green on yellow was very vibrant, look refreshing
Doug says
Does the arrowroot or tapioca flour go into the filling or is it just used for dusting the top of the finished product?
Cassidy says
Hi Doug, the arrowroot does go into the filling. I will update the recipe to make it more clear, sorry about that!!!
-Cassidy
Kaitlyn says
Is there something I can substitute for the arrowroot flour? I have everything but that. Thank you!
Cassidy says
Hi Kaitlyn, I've successfully used tapioca flour but other than that I'm not sure. Cornstarch may work but that is definitely not Paleo! Sorry I couldn't be of more help. If you do try another flour let me know how it turns out!!!
-Cassidy
Kristen says
These are so yummy. My 3.5 year old loved them and my husband couldn't stop saying, "mmmmm!" I did modify the crust; I ground macadamia nuts, almonds, and raw oatmeal plus added some lemon zest. I also used only ½ the honey in the lemon filling. They turned out lemony and delightful! My mom and sisters enjoyed them as well. I'll definitely make again.
Mara says
So delicious! I made these for my family and they were a big hit. We don't like our desserts too sweet, so I reduced the honey in the lemon custard to 1/4 cup. I also made the mistake of poking too many holes in the crust, so the custard leaked down- now I have upside down lemon bars! However, they still taste amazing, thanks for the recipe!
Elle @ Only Taste Matters says
These look so amazing! I'm featuring them tonight on Allergy-Free Thursdays! Can't wait to see what you share this week! 🙂
Kirsten says
FABULOUS!! I just made these for the hubby's bday today. Turned out fantastic. I went heavy on the lemon rind to make them super lemoniscious. I didn't have arrowroot or tapioca flour so I just omitted (maybe did slightly more coconut flour) and it turned out fine. They are more custard like than traditional really sweet lemon bars, but we prefer it! Thanks so much for the great recipe.
Cassidy says
YAY, thanks Kirsten!!!! I'm so happy you liked them 🙂
-Cassidy
Kelly says
Can you substitute almond flour for gluten free and/or tapioca flour instead?
Maybe even oat flour?
Kristen says
I used gf raw oatmeal that I ground myself with nuts of choice. I think you could definitely go with oatmeal mixed in with the other ingredients (nut free). I sub in recipes all the time.
Amy says
I made these yesterday for my SAD-food loving husband and in-laws. Hubs was craving lemon bars for over a week (which in and of itself is odd). So I surprised him when they arrived home after being out all day. Everyone loved them and I never said they were Paleo. And better yet, was not accused of trying to pass off some bastardized substitution of a "real thing".
WIN WIN WIN!!!
Cassidy says
YAY Amy! I'm happy the bars were such a success!!!!
Angela says
These were fantastic!! My whole family loved them!!!
Cassidy says
YAY Angela! I'm so happy you and your family loved them 🙂 🙂
XO,
Cassidy
Hungry Heather says
I made these on Memorial Day and they are AWESOME!! Thank you for helping me with my lemon dessert craving! I followed your recipe exactly except for using light agave instead of honey and less of it. I used liquid stevia in its place. I also used chickpea flour in place of the arrowroot. They turned out great! I had a regular lemon dessert bar several weeks ago from a bakery stand, but these taste so much better- and they're so much healthier!
Cassidy says
Thank you Heather, I'm SO happy you liked them!!!! I'm glad to know that the chickpea flour and agave worked 🙂
XO,
Cassidy
Elle @ Only Taste Matters says
This crust sounds divine! I can't wait to try it! Thanks for sharing!
Audry Godwyn says
These look AMAZING!! So glad you opened my appetite 🙂
Tessa@TessaTheDomesticDiva says
I am excited to try these! Maybe it will turn my kids into lemon lovers...they have always shunned lemon desserts...weird kids! No kids of mine, I tell you, lemon if one of my favorite!!
Cassidy says
Yeah, my son doesn't like lemon either but he liked these... I hope your kids like them too!!!
Shirley @ gfe & All Gluten-Free Desserts says
What awesome looking lemon bars! Can't wait to make this recipe and also feature it on All Gluten-Free Desserts! 🙂
Thanks, dear. xoxo,
Shirley
Cassidy says
Thank you so much Shirley!! I feel so honored that you shared it on All Gluten Free Desserts!!!
XO,
Cassidy
Amie says
Can you suggest alternatives for almond flour? I can't have almonds. Thanks
Cassidy says
Hi Amie! Almond flour is really hard to replace, the only substitute I know of is sunflower seed flour. However, for this particular recipe, you could *try* replacing the almond flour with an additional 1/4 C of coconut flour. I haven't tried it so I don't know if it will work for sure, but that's where I'd start. If the dough doesn't form a ball in the food processor, add additional coconut flour or if it's too hard and not pliable, I'd add ice water a Tablespoon at a time until it reaches the right texture. If you try it let me know how it works!!!
Dianne says
I think that increasing coconut flour is a bad idea because it absorbs water like no other substance on Earth! You can substitute pecan flour or hazelnut flour for the almond flour, though. And you can also make a pecan/walnut butter to use as well. I love almond flour but one of our kids gets an itchy throat when she eats anything with almonds, even though an allergy didn't show up on any tests, so we really don't use it anymore.
Helen D. says
This looks SO good! I will be making these soon!
Cassidy says
Thanks Helen, let me know how you like them!!!