Gluten Free Lemon Bars
Published 5/16/2022
This post may contain affiliate links. Please read our disclosure policy.
You only need 8 real food ingredients to make these nutritious gluten free lemon bars! These little bites of heaven are also grain-free and refined sugar-free.
Favorite Gluten Free Dessert Recipe
Looking for a gluten free lemon bar that has a delicious lemon filling on top and a crust made sans gluten? Look no further than this gluten free lemon bar recipe!
This is one of our favorite gluten free desserts EVER. The crust is made solely with almond flour, which is nut-based, meaning there is no gluten involved! Mixed in is some coconut oil, honey, and vanilla.
The filling is made from egg, honey, and a little coconut flour making it again gluten-free!
Put the two together and you’ve got yourself one delicious gluten free dessert recipe that’s perfect for sharing!
What You Need
Crust
- almond flour: make sure to buy super-fine ground almond flour for this recipe.
- coconut oil: to measure coconut oil properly, make sure to melt it first and then measure it.
- vanilla: vanilla adds a nice warmth.
- honey: honey is used as a sweetener.
Filling
- eggs: this recipe calls for large eggs.
- lemon juice: fresh lemon juice is important! So, make sure to freshly squeeze it!
- coconut flour: coconut oil helps the lemon curd thicken up a bit.
Latest Bars u0026 Brownies
Easy Instructions
The Crust
I absolutely love the crust for these gluten free lemon bars. It’s very similar to the crust we used for our gluten free fruit pizza, simple and naturally sweetened.
Tip: Make sure that you use superfine ground almond flour for this so that it is not gritty. Almond flour is so great for gluten free baking because it’s actually just ground almonds…nothing else.
Instructions
- To get started, mix all of the ingredients for the crust together in a large bowl.
- Then, form a large ball of dough and spread it evenly on the bottom of your pan, making sure that it’s the same thickness around the entire thing so that it bakes evenly.
- Bake crust for about 10 minutes at 350ºF
The Filling
While the crust is baking, you can start to prepare the lemon filling…the best part, in my opinion! Like the crust, the lemon filling is 100% gluten free. You’ll need eggs, lemon juice, honey, and coconut flour. The coconut flour is what thickens things up a bit, but the nice thing is, you don’t need to use that much of it.
Instructions
- Whisk all ingredients together in a large bowl. It shouldn’t be super thick because the thickening of the filling will happen in the oven.
- When the crust is done baking, pour the filling on top and bake for another 15 minutes.
- Once the filling has set, turn the oven off and crack the oven door open. Let the bars come to room temperature for 15 minutes.
- Remove from the oven and let cool for 10 minutes before removing from the pan.
- Then, let chill for at least 2 hours to let further set in the fridge before slicing.
Storage
Store lemon bars in an airtight container in the fridge for up to 3 days.
Gluten Free Lemon Bars Recipe
Ingredients
For the Crust
- 1.5 cups super fine almond flour
- 2 tablespoons melted coconut oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Filling
- 4 large eggs
- 1/2 cup lemon juice
- 1/2 cup honey
- 4 teaspoons coconut flour
Instructions
- Preheat oven to 350ºF and line an 8-inch x 8-inch cake pan with parchment paper. Set aside.
- Prepare the crust by mixing together all ingredients, forming a ball. Transfer dough into pan and use your hands and/or a spatula to spread to the edges of the pan. The key is to make sure the crust is relatively the same thickness all around, so the spatula comes in handy especially for the edges.
- Bake crust for 10 minutes at 350ºF.
- While the crust is baking, prepare filling. Whisk 4 eggs in a medium-size bowl and then add the rest of the ingredients. Whisk again until there are no more coconut flour chunks.
- Once crust has baked for 10 minutes, remove from oven and pour on filling. Place back in oven and bake for an additional 15 minutes.*
- Turn the oven off and open the oven door. Allow the lemon bars to come to temperature in the oven for 15 minutes. . A sudden change in temperature can cause cracks in lemon bars.
- Remove from oven and let sit on the stove top for 20 minutes before transferring into the fridge. Chill for 2 hours before slicing.
- Slice into 9 squares and serve with a sprinkle of organic powdered sugar.
Tips & Notes
- Make sure to allow the lemon bars to come to room temperature extremely slowly as this will prevent cracking. This is why we recommend cracking the oven door and letting it come to temp this way.
- The bake time for the filling depends on your oven. Keep a close eye on it.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
A great healthier alternative to traditional lemon bars! They froze really well too. Definitely keeping this recipe on hand 🙂
I made these bars last week and am obsessed, because a) so easy to make and b) so delicious. My boyfriend loved them too! I’ll definitely be making them again!
Would a gluten free flour blend work instead of the almond flour?
Hi Nikki! I haven’t tried that so I’m not sure!
Hi –just made these and came out very tasty–would def. try again. Only problem is the coloring on the top –darker yellowing toward the center–I’m assuming this is the eggs? Any suggestions for how to make the lemon mixture more consistent ? We used a wire whisk. Thanks.
I there Carrie! Thank you for your comment. I am glad you enjoyed the lemon bars! It could be the eggs, however, it could be your whisk too! Untreated aluminum sometimes has that effect. Try to avoid using metal or wire. Stainless steel or rubber should work too! Let me know if this does the trick!
Do you think you could do almond flour in lee of coconut in the filling?
Hey Laura! I haven’t tried that, but I don’t see why not!
I was wondering if you could use Coconut Flour in the base? I’m allergic to nuts so using almond meal is out of the question.
Hi! I haven’t tried coconut flour, unfortunately, but it definitely would NOT be 1:1!
Hi, I’m so looking forward to making these lemon bars. Can you let me know how long they will keep and how to keep them?
Thank you ?
I would say up to 5 days stored in the fridge Or you can freeze them and they will stay for up to 3 months!
Looks delicious like as usual!
How do you think, is it possible to use a lime instead of lemon?
Hi Mira! I haven’t tried it, but I don’t see why not!
I was so excited to find this recipe because lemon bars are my boyfriend’s FAVORITE and we are both trying to be better about what we eat. I wanted these to work out so bad… but it was a compete fail. For a man that eats almost anything he HATED them. Now he won’t let it up about how much he spent on the fancy flour and that they were so awful D:
Still love Fit Foodie Finds though!
Definitely pinning this, I need to make these!