Bright and zesty, these Paleo Lemon Bars With Almond Flour Crust are a fresh take on the classic dessert. Made with only 8 ingredients, they're naturally gluten-free with a tender almond flour crust and tangy lemon filling.
"I love lemon bars but usually find them way too sweet. These are perfect- so smart to thicken with coconut flour. Thanks for sharing this recipe!" -Janessa
A Quick Look At The Recipe
- ⏲️Ready In: 1 hr 32 mins
- 👪Serves: 8 squares
- 🍽 Calories and Protein: 260 kcals and 10 grams of protein
- 📋Main Ingredients: Almond flour, lemon juice, eggs, coconut oil, almond flour, and coconut palm sugar.
- 📖 Dietary Notes: Dairy-free, gluten-free, paleo, refined sugar-free.
- ⭐ Why You'll Love It: These bright, creamy paleo lemon squares have a buttery almond crust and a naturally sweet citrus filling perfect for a refreshing dessert.
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Loaded with nutrient-dense ingredients and minimal sugar, these healthy lemon bars have all the bright citrus flavor without the classic sugar crash, just like these lemon protein muffins.
Plus, with fresh lemon giving them a perfectly tart, refreshing bite (similar to these lemon coconut cookies), they’re the kind of light dessert that’s ideal for a summertime treat.
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💭Why You'll Love This Recipe
Easy ingredients: With only 8 ingredients, as long as you have basic, gluten-free pantry essentials you should have everything you need to whip these up.
Paleo: These easy paleo lemon bars use a blend of almond and coconut flour to come together so that they're naturally gluten-free.
Flavor burst: The bars are sweet but not too sweet and have a bright pop of lemony flavor.
Texture: A soft almond flour crust with a custard-like lemon filling.
Ingredients and Substitutions
- Almond flour: Make sure to use blanched flour and not almond meal. This will result in a better texture and a more uniform flavor. Learn the difference between almond flour and meal.
- Coconut palm sugar: If you don't need these lemon squares to be paleo-friendly, any sugar can work here.
- Fresh lemons: You need both the juice and the zest (omitting the white part when you zest, as it's bitter). Fresh lemon juice is what gives the lemon bars their zesty flavor, which is perfect for summer, just like these gluten-free fruit desserts or lemon protein chia seed pudding
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Citrus: Any citrus can work for the paleo lemon bars. Switch it up with lime, orange, or grapefruit for new tastes.
Crust: If you want a more indulgent crust, make it with these keto graham crackers which are a bit sweeter.
How To Make Paleo Lemon Bars
Step 1: In a large mixing bowl, combine the ingredients for the lemon filling and mix with a handheld mixer.
Step 2: Mix together the crust ingredients and press them into a loaf pan before pouring the lemon filling over top.
Step 3: Bake in the oven until set, and then let them cool fully before slicing.
Expert Tips
Don't overmix the lemon filling, or it won't be as custard-like.
If you have a sweeter palate, add some extra sugar to the crust and the lemon filling. Likewise, if you adore lemon, zest a bit extra into the mix for a bigger flavor pop.
When zesting, only remove the yellow part of the rind. The white part tends to be a bit bitter.
The bars are really soft out of the oven but do firm up once placed in the fridge. Which is why: These bars are best eaten after being stored in the fridge for at least 24 hours.
In fact, stored in an airtight container, they'll last up to 4 days in the fridge an dtaste better each day. However, due to their texture, they don't freeze well.
Paleo Lemon Bars FAQs
No, almond flour cannot replace flour in traditional lemon bars as almond flour doesn't bind the way regular flour does.
Because lemon bars are egg-based, they're best stored in the fridge until ready to eat. This keeps them from spoiling too quickly.
The filling on the lemon squares will still seem soft when they're finished baking. However, it will firm up slightly in the fridge. You don't want the filling to be excessively gooey, just soft.
Lemon bars become runny when they're undercooked or haven't had time to set in the fridge well enough. You want to remove the bars from the oven when they're soft but getting golden on top, so they're mostly set. Then, let them chill in the fridge overnight for the best texture.
More Paleo Dessert Recipes You'll Love
If you tried this Paleo Lemon Bars Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Paleo Lemon Bars With ALmond Flour Crust
Video
Ingredients
Almond Flour Crust
- 2 cups almond flour
- 2 tablespoon coconut oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon coconut palm sugar
Lemon Filling
- 4 eggs
- 1.5 tablespoon lemon zest
- ½ cup lemon juice
- ⅛ cup coconut palm sugar
- 2 tablespoons coconut flour
- 2 tablespoons coconut milk soft*
Instructions
- Pre-heat the oven to 350 degrees.
- Melt the coconut oil for the crust. In a small bowl combine all ingredients and mix until everything is sticky.
- Line an 8x4 pan with parchment paper. Scoop the mixture into the pan and use a silicone spatula to press the crust down evenly.
- Bake for 10 minutes and remove from the oven. Let sit in pan.
- In a larger bowl, mix together the coconut flour and palm sugar. Add in the remaining ingredients and use a handheld mixer to whip on medium for 2 minutes. Make sure no clumps remain.
- Pour the lemon mixture over the crust and pop in the oven. Bake for 22 minutes then shut the oven off.
- Let sit in the oven as it cools for ten more minutes. Remove from the oven and let cool fully in the pan.
- Once cooled, pull out the parchment paper and cut into squares before chilling them in the fridge for at least 4 hours.
Notes
- Make sure to use almond flour and not almond meal for this recipe
- If you want a sweeter crust, add one tablespoon of coconut palm sugar to the mixture
- The bars taste best when they've been able to chill for at least 24 hours.
- Make sure the coconut milk is a full-fat version from a can but not hardened (as it would be from storing in the fridge). If it’s hard, simply melt it over low heat.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Donny says
I love that there's not a ton of sugar in these. I like lemon bars that are well-balanced and these are!
fitasamamabear says
Yes! There is such a thing as TOO sweet.
Janessa says
I love lemon bars but usually find them way too sweet. These are perfect- so smart to thicken with coconut flour. Thanks for sharing this recipe!
fitasamamabear says
Yay! My sweet tooth has definitely changed in the last few years so I find it's always easier to make them less sweet and add if necessary!
Hali says
This looks so good!
fitasamamabear says
They're tasty! Simple and not too sweet 🙂
jennifer says
girl, my mouth is watering! Can't wait to make these next week after I score some lemons!
fitasamamabear says
Yesss!! Honestly, they're not super sweet but they're totally refreshing. I'm loving them!
Stacey Crawford says
These are exactly what I've been craving all week! Thanks for the yummy lemon bar recipe 🙂
Heather H says
Lemon bars are my favorite and the "crust" on these are out of this world. I love it so much!
fitasamamabear says
Thank you! It's a great bar, not too sweet but super refreshing. I freaking love lemon lol
Donny says
These look so creamy and dreamy. Thanks for the recipe!
fitasamamabear says
It's a tasty one! Not too sweet but so light and refreshing!
Megan Stevens says
I love that you put coconut milk in the lemon filling. They look mouth wateringly creamy and tart all at once! Delicious!
Erin says
I bet the brightness of the lemon is just perfect with the almond flour! Will have to try this soon!
fitasamamabear says
It's a tasty one! Not overly sweet but just so refreshing!