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Gluten Free Lemon Bars

Paleo Lemon Bars

5 from 4 reviews

These bright and cheerful Gluten Free Lemon Bars are the perfect summertime treat! They’re creamy and delicious, and best-of-all, so easy to make. Bring them along to your next pot luck or BBQ and everyone will be thanking you!

Ingredients

Scale

Crust:

  • 2 cups (192g) almond flour
  • 2 tablespoon (16g) tapioca flour
  • 4 tablespoons grass-fed butter OR coconut oil, melted
  • 1/4 cup pure maple syrup or raw honey
  • 1 teaspoon vanilla
  • 1/4 teaspoon sea salt

Lemon Curd:

  • 3 large eggs
  • 4 large egg yolks
  • 1/2 cup beet sugar OR maple sugar
  • Zest from 4 lemons
  • 3/4 cup fresh-squeezed lemon juice (from about 6 lemons)
  • 1/4 teaspoon sea salt
  • 8 tablespoons (1 stick) unsalted butter, softened and cut into cubes
  • Powdered sugar, for dusting

Instructions

  1. Pre-heat the oven to 350 degrees °F and line an 8×8 baking pan with parchment paper and set aside.
  2. Make the crust: Add all ingredients to a large mixing bowl and mix well. Press evenly into the baking pan. Bake for 25-30 minutes, or until crust is lightly brown.
  3. Meanwhile, make lemon curd: Place whole eggs and yolks, sugar, lemon zest and juice and sea salt in a medium pot.
  4. Over low heat, whisk the lemon curd until it becomes thick enough to coat the back of a spoon and take off heat. This process should take around 8-10 minutes.
  5. Using a fine mesh strainer, strain the lemon curd into a medium mixing bowl. Add in the butter and stir well until melted.
  6. Pour lemon curd over the crust. Bake for an additional 10-15 minutes. Set aside, let cool completely, cover, and store in the refrigerator for at least 3 hours to set.
  7. Top with powdered sugar, slice, and serve!

Notes

This recipe was originally published in June 2015, and updated slightly in June 2019.

Nutrition

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