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–+ servings
lemon bars sitting on a white wood backdrop with two lemons and a blue and white striped towel

Gluten Free Lemon Bars

Genevieve Jerome
Easy Gluten Free Lemon Bars will satisfy any sweet tooth and are made without any refined sugar. Nothing screams Spring more like a refreshing and delicious lemon treat! Bake these today and lemon bars all week long. Grab yourself a cup of coffee or tea and let’s make some healthy dessert.
4.95 from 98 votes
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Prep Time 10 minutes
Cook Time 4 hours
Course Desserts, Healthy Desserts, breakfast, Gluten Free Recipes
Cuisine American
Servings 6 people
Calories 305 kcal

Ingredients
  

Gluten Free Lemon Bar Crust

  • 1 cup coconut sugar 
  • 1 stick grassfed butter, melted
  • 1 egg, room temperature
  • 2 cups almond flour
  • 1 teaspoon salt
  • 1 teaspoon lemon zest
  • Avocado Oil Spray for the baking pan 

Gluten Free Lemon Bars Filling

  • 1 cup freshly squeezed lemon juice
  • 6 eggs, room temperature
  • 1 cup almond flour
  • 1 tablespoon cornstarch or arrowroot powder
  • 1 cup honey
  • 1 teaspoon lemon zest
  • Powered sugar for garnish (optional, see recipe notes below)

Instructions
 

Gluten Free Lemon Bars Crust

  • Preheat your oven to 350-degrees and spray a baking dish with avocado oil.
  • In a large mixing bowl, add the coconut sugar and melted butter and mix together until combined.
  • Next, add the one egg, almond flour, lemon zest, and one teaspoon of sea salt and combine again until a crust forms.
  • Take your prepared baking dish and add the crust, pressing the crust into the baking pan so everything is evenly spread throughout the pan.
  • Bake the crust at 350-degrees for 10-15 minutes until a crust forms. Remove the crust from the oven and let cool on a wire rack completely before adding the filling. 
  • While your crust is baking, make your filling. 

Gluten Free Lemon Bars Filling

  • In a medium mixing bowl add the lemon juice, eggs, almond flour, cornstarch and mix well until combined. 
  • Add the honey to the lemon juice mixture and combine again. 
  • Once the crust has cooled, slowly pour the lemon custard mixture over the crust and bake for an additional 25-35 minutes at 350-degrees until the yellow part no longer feels like jello. 
  • Let the lemon bars cool completely once removed from the oven.
  • Place the lemon bars in the fridge to firm for 4-6 hours before slicing. 
  • Add more lemon zest and powdered sugar for garnish, slice lemon bars with a sharp knife and enjoy!

Video

Notes

🍋 Let your lemon bars firm up in the fridge and then slice them on parchment paper.
🍋 I highly suggest leaving your lemon bars in the fridge overnight before enjoying them. I know it's hard, but trust me it's so worth having a bit of patience. Your lemon bars will be perfect, I promise. 🍋
🍋 Bottled lemon juice should be avoided, only use fresh lemon juice when making the lemon filling for lemon slice gluten free.
🍋 Lemon Bars can be tricky to make. Be patient with yourself and remember that despite the fact that my recipe is easier, it's still a challenge to get the crust just right.
🍋 A note on this recipe being dairy-free. If you are dairy-free, you'll want to use a butter substiture for this recipe. If you are not dairy-free, then I suggest using high-quality grass-fed butter for the shortbread crust. 
🍋 A good butter substitute is GHEE which will work well for this recipe. 
 
 
 
All images and text © Genevieve Jerome / Fitty Foodlicious 2022 

Nutrition

Serving: 1barCalories: 305kcalCarbohydrates: 86gProtein: 19gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 191mgSodium: 112mgPotassium: 158mgFiber: 7gSugar: 4gVitamin A: 959IUVitamin C: 20mgCalcium: 166mgIron: 3mg
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