Lemon Bars Recipe {Gluten Free}

Oh, I think this lemon bars dessert is so delicious, and I can enjoy it guilt-free, since the ingredients are so healthy!

I have always loved lemon bars, but the traditional kind are full of unhealthy ingredients like white flour, white, granulated sugar, and confectioner’s sugar.

These bars contain none of those unhealthy things!

I hope you like these gluten-free lemon bars as much as we do. They’re so good that we’re making them regularly!

Lemon Bars Ingredients

Crust:

• 1 1/2 cups blanched almond flour  (You can get bulk almond flour here.)
• 1/2 teaspoon sea salt (This is my favorite salt.)
• 2 tablespoons coconut oil
• 1 tablespoon honey
• 1 tablespoon vanilla extract

Topping:

• 1/4 cup coconut oil
• 1/4 cup honey
• 3 large eggs
• 1/2 cup freshly squeezed lemon juice

How to Make Lemon Bars

1. Preheat oven to 350 degrees.  Grease an 8″ square baking dish with coconut oil and dust with almond flour. (We double this recipe, and it fits nicely into a 9″x13″ glass baking dish.)
2. To make the crust, combine the almond flour and salt in a large bowl.  In a medium bowl, whisk together the coconut oil (melted, if it is solidified), honey, and vanilla extract.  Stir the wet ingredients into the almond flour mixture until thoroughly combined.  Press the dough into the prepared baking dish.  Bake for 15 to 17 minutes, until lightly golden.
3. While the crust bakes, prepare the topping.  In a blender, combine the coconut oil, honey, eggs, and lemon juice.  Process on high until smooth. (I put everything into the Vitamix on high, and let it process until the raw honey and coconut oil–which were both solidified–were liquid.) Remove the crust from the oven.  Pour the topping evenly over the hot  crust.
4. Put the dish back into the oven and bake for 15 to 20 minutes, until the topping is golden.  Let cool in the baking dish for 30 minutes, then refrigerate for 2 hours to set.  Cut into bars and serve.

Notes:  This lemon bars recipe was originally found in The Gluten-Free Almond Flour Cookbook, by Elana Amsterdam.

I omitted some of the original ingredients (grapeseed oil and agave nectar), and replaced them with coconut oil and honey.

We buy many of our gluten-free items like almond flour in bulk from Azure Standard.

You can learn more and read my Azure review here.

More Recipe Inspiration:

• Gluten-Free Fried Fish
• Gluten-Free Homemade Honey Popcorn Balls
• Pumpkin Pie Granola (Gluten-Free Option)
• Grain-Free Granola

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Gluten-Free Lemon Bars

By: Joy Kincaid

Gluten-Free Lemon Bars made with almond flour, honey, coconut oil, and fresh lemon juice for a naturally sweet, tangy dessert without refined flour or sugar.

Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Servings: 9 bars

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Ingredients 

1x2x3x

Crust

• ▢ 1 1/2 cups blanched almond flour
• ▢ 1/2 teaspoon sea salt
• ▢ 2 tablespoons coconut oil
• ▢ 1 tablespoon honey
• ▢ 1 tablespoon vanilla extract

Topping

• ▢ 1/4 cup coconut oil
• ▢ 1/4 cup honey
• ▢ 3 large eggs
• ▢ 1/2 cup lemon juice, freshly squeezed

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Instructions 

• Preheat oven to 350 degrees. Grease an 8″ square baking dish with coconut oil and dust with almond flour. (We double this recipe, and it fits nicely into a 9″x13″ glass baking dish.)
• To make the crust, combine the almond flour and salt in a large bowl. In a medium bowl, whisk together the coconut oil (melted, if it is solidified), honey, and vanilla extract. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Press the dough into the prepared baking dish. Bake for 15 to 17 minutes, until lightly golden.
• While the crust bakes, prepare the topping. In a blender, combine the coconut oil, honey, eggs, and lemon juice. Process on high until smooth. (I put everything into the Vitamix on high, and let it process until the raw honey and coconut oil–which were both solidified–were liquid.) Remove the crust from the oven. Pour the topping evenly over the hot crust.
• Put the dish back into the oven and bake for 15 to 20 minutes, until the topping is golden. Let cool in the baking dish for 30 minutes, then refrigerate for 2 hours to set. Cut into bars and serve.

Nutrition

Calories: 246kcal, Carbohydrates: 15g, Protein: 6g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 151mg, Potassium: 42mg, Fiber: 2g, Sugar: 11g, Vitamin A: 80IU, Vitamin C: 5mg, Calcium: 49mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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