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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
- 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.
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
Gluten-Free Lemon Bars
Ingredients
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Love lemon bars! But I haven't had them for so long since I am on a GF diet now! Thanks for the link to the almond flour too!
You're welcome, Amber!
This looks great!! I am sharing it (& linking back) on my blog today (www.sneakersoffaith.blogspot.com). Please let me know if that is not ok!
I just found out that my husband has never had a lemon bar! I was shocked. Thank you so much for this gf version so I can safely introduce him to one yummy dessert! 🙂
That's perfectly fine, Heather! I hope you enjoy them!
Amanda,
We really like these…although they will never taste just like the traditional kind! I think if I were making them for company or someone not desiring a gluten free recipe, I'd make them the usual kind! (I've been made fun of too many times for my healthy food!)
Collette,
Thank you! If you get a chance to try the recipe, I'd love to know what you think of it! 🙂
Your pictures are mouth-watering, lol! I'm going to be giving this recipe a try *tonight!* My family loves lemon bars, but I rarely make them because of the ingredients. Thanks for sharing this!!
Yum.
We love lemon bars around here. And it's good to know that you have a good gluten free recipe!
Thank you, I will go check her out too. 🙂
Thanks for stopping by, Rachel!
We have really enjoyed Elana's cookbook. There have only been a couple of recipes we've tried that we didn't like so far. You can find many recipes on her blog, also: (https://www.elanaspantry.com/)
Enjoy!
These look absolutely delicious! I have all the ingredients on hand, so when I have the time I will definitely be making these. Thanks for sharing! I may have to look into getting that cookbook if it has any more treasures like this. Great adaptations by the way, I will be following your ingredients.
You're welcome, Jennifer! If you ever get a chance to make these I hope you like them as much as we do!
Thank you for sharing the recipe.
We eat all gluten free and are always looking
for more good recipes 🙂