Gluten Free Lemon Bars
Published 5/16/2022
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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.
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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.
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So good! I had to sub maple syrup bc I didn’t have honey. Not necessarily something I’ll take out of the house but I’ll definitely make again for home treats! And definitely worth letting cool 100% before digging in. Perfectly sweet and lemony sour!
I tried this recipe yesterday. I would say that the amount of lemon juice is wrong….way too sour! 1/2 cup lemon juice and 1/2 cup honey?
I would like to use the crust for another dessert that doesn’t require baking. Would I bake the crust for 30 minutes before topping it to refrigerate?
Thanks Lee for another awesome recipe I love them BUT one of my kids hate the flavor of coconut…. can I omit or substitute the coconut oil for something else?
Thank Best Regards
Obsessed follower
Deanna
CA.
These sound do yummy…however is that a substitute for the eggs?
Hello! There is no substitute for the eggs in this recipe.
I think there’s a wet ingredient missing from the crust. I didn’t have enough dough to spread full across my pan base and the dough was too dry to hold, even adding additional coconut oil and honey. Maybe an egg was left out of the list and instructions?
Hi! Did you sub any of the ingredients at all? Like the almond meal?
Best GF/ paleo lemon bars I’ve made! I’ve missed them so much and this recipe was the best one I’ve tried. Easy and tasty. Thank you much!
This looks awesome! Can you use agave instead of honey for this recipe and if so how much? Thank you!
Mine don’t look like the picture at all. The crust is sticky around the edges and the filling is about half as thick. Any ideas why they didn’t turn out?
Would oat flour work? We have a nut and coconut allergy here.