These Paleo Lemon Bars are so full of bright lemon flavor. A simple shortbread crust topped with a creamy, tart lemon filling that is delicious and perfect for spring. They are gluten free, dairy free, and naturally sweetened.
I had a little poll on Instagram a couple weeks ago about what kind of desserts you all want for spring time and Easter. It was between lemon and carrot cake and it was almost an exact tie. So, I'll be sharing a couple recipes of each, starting with these scrumptious lemon bars.
These did not turn out good at all the first try. I used my shortbread crust that I've used in so many recipes with great success (like these Paleo Twix Bars and Paleo Raspberry Crumb Bars), but it just didn't work. The base needed an egg to help keep it together and not soak up the lemon liquid that is poured on top of it. And the filling was worked on as well. Cassava flour whisked in to give it structure while still keeping it smooth.
The final result is a lemon bar that will please any lemon lover! 1 whole cup of fresh lemon juice is used as well as some zest. Oh yeah! Even with the honey sweetening them, they have a nice tartness. I personally love the lemon shining through and not getting overpowered by sugar!
The taste and texture of these bars is so perfect. The shortbread crust is sturdy enough to hold the thick, rich, creamy lemon filling. One bite and you'll be hooked.
They are easy to make. The crust is mixed in one bowl, pressed into a pan and baked. While that bakes the filling ingredients are mixed together and that gets poured over the warm crust. Even though the baking time is a little long, most of it is hands off work. Besides juicing those lemons 🙂
A couple products I used to make my life easier. My lemon juicer and zester. Both are totally worth the price and I get use out of them all the time.
Craving more lemon? You'll love my Paleo Lemon Poppy Seed Bread.
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Paleo Lemon Bars
Ingredients
Crust
- 1 cup almond flour
- ⅓ cup coconut flour
- ¼ cup melted coconut oil
- 1 large egg
- ¼ teaspoon salt
- 3 tablespoons honey
Lemon Filling
- zest of 1 lemon
- 1 cup fresh lemon juice (about 4-5 lemons)
- 6 large eggs
- ¾ cup honey
- 6 tablespoons cassava flour
Instructions
- Preheat oven to 350° and line a 8 inch square pan with parchment paper. Set aside.
- In a large bowl, combine the crust ingredients. Mix the almond flour, coconut flour, coconut oil, egg, salt, and honey together until it is evenly combined. Press into the bottom of the prepared pan and bake 16-18 minutes, until the edges start to lightly brown.
- While the crust bakes make the filing. In a large bowl or measuring cup, combine the lemon zest and juice, eggs, honey and cassava flour. Whisk really well until all the flour is incorporated and everything is evenly mixed.
- Once the crust is done baking remove from the oven, reduce the temperature to 300° and give it 5 minutes to cool down.
- Pour the filling over the crust and bake for 40 minutes or until the center is jiggly, but set. Remove from oven and let cool at room temperature.
- Place in the fridge for at least a couple hours to fully chill. Cut and serve cold.
Amanda says
Hi! I can’t have eggs - do you think flax egg would work here? I’m not sure if it would take away from the taste or not.
Jessica DeMay says
Hi Amanda- this recipe is very dependent on eggs (6!) and I don't like giving recommendations that I'm not confident about. Maybe try this coffee cake that only uses 2 eggs:https://www.realfoodwithjessica.com/2018/07/25/paleo-lemon-zucchini-coffee-cake/ or these cookies that just use 1 egg:https://www.realfoodwithjessica.com/2019/04/29/soft-paleo-lemon-poppy-seed-cookies/
You have a better chance with flax eggs with those. Hope that helps!
Elizabeth says
This looks amazing! Meyer lemons are ripening here in Florida. Sadly we can't do eggs. Could you please share how to create this without eggs? Much gratitude! Elizabeth
Katja Zabukovec says
Can I use tapioca starch instead of cassava flour? And if I can should I put the same amount? Thank you
Jessica DeMay says
Hi Katja- that may work, although I haven't tried it. I would suggest using half the amount. Hope you try it!
Deborah says
Hi I can’t eat coconut. Are there alternatives?
Janin says
What can I use as a substitute for cassava flour? Tapioca flour?
Holly says
Hello. I was wondering if the almond flour can be substituted with something else?
Jessica DeMay says
Hi Holly- you could try cashew flour. Hope you try them!
Meghan says
I keep reading over the recipe and I don't see where you instruct to add the melted coconut oil. I'm assuming it's with the rest of the crust ingredients at the same time..?
Jessica DeMay says
I am sorry about that! Yes, step 2. I will update it. Thanks for the catch. Hope you love them!
Bill says
They are great! But the mixture got under the crust and it floated to the top...still came out, just had to turn it upside down after it cooled.
Jessica DeMay says
Thanks for trying them, Bill! I'm so glad you liked them and they came out okay even with the crust on top. 🙂
Christy says
Hi! This looks amazing! Do you think it would be possible to substitute coconut flour for the cassava flour? Thank you for your wonderful recipes. I am making your snickerdoodle cookies now, they are delicious!
Jessica DeMay says
Hi Christy- I don't think that would work. Coconut is much different, it's drier and the texture isn't as smooth. Cassava flour is very affordable and a great grain free flour to have on hand. I hope you try these! Thanks for the kind feedback- I'm so glad you enjoy my recipes!
Christy says
We live in a rural area & the nearest store that carries cassava four is a 3 hour round trip, but let me tell you.......oh my goodness.....it was totally worth the drive, these lemon bars are seriously amazing!!! We have been on a strict SCDiet for about 11 years & are finally graduating to include some Paleo recipes. Your recipes are such a blessing, they have ALL turned out wonderful! Thank YOU!!
Jessica DeMay says
Oh, you are so sweet, Christy! That is a lot of work for some lemon bars!! I'm so glad you like them and are enjoying my other recipes as well! Thanks for trying them and for the kind feedback! Also- here is the cassava flour on Amazon, where I always buy it, and it's delivered to your door 😉 https://amzn.to/2JJ2CNA
Christy says
Yes, I will definitely be ordering from Amazon next time, thanks for the link. I needed this recipe for a party the next day because the original recipe I had picked out didn’t work out. This recipe saved the day! Was totally wory the drive!
Ashley Allen says
Can the Cassava flour be substituted with tapioca starch?
Jessica DeMay says
Hi AShley- I'm not for sure. Possibly but maybe not the same amount. Sorry! I suggest using cassava unless you're allergic. I hope you try them!