Bright, creamy and perfectly sweet-tart, these paleo lemon bars with almond flour crust are the ultimate spring and summer dessert. They feature a buttery almond flour shortbread base topped with a thick, silky lemon filling made with fresh lemon juice and zest.
I am so excited about these lemon bars! These paleo lemon bars with almond flour crust are the ultimate spring and summer dessert. They feature a buttery almond flour shortbread base topped with a thick, silky lemon filling made with fresh lemon juice and zest.
I have an old lemon bar recipe that uses coconut flour for the crust, and while they are a great nut free option, the almond flour crust for these bars is definitely superior!
Unlike many gluten free lemon bar recipes that turn out too thin or crumbly, these bars bake up tall, smooth and perfectly sliceable. They’re naturally sweetened, grain free and made with simple ingredients you likely already have on hand.
Whether you’re baking for Easter, a spring gathering, or just craving a fresh lemon dessert, these bars deliver the perfect balance of bright citrus flavor and rich, buttery texture. I know you’ll love them!
Why You’ll Love These Paleo Lemon Bars
These bars are so incredibly delicious AND easy to make that I just know you will go wild for them!
They have a thick creamy lemon layer that’s just sweet enough, over a buttery almond flour crust. They’re gluten free, grain free and dairy free, easy to make and use simple ingredients.
If you’re familiar with gluten free and paleo baking, you probably have everything you need already. These bars are the perfect dessert for all your spring and summer gatherings but also easy enough to make just because!
What Makes These Lemon Bars So Thick and Creamy
These lemon bars use the perfect ratio of eggs, lemon juice and natural sweetener to create a smooth custard layer that sets beautifully without becoming rubbery. Baking the filling at a slightly lower temperature also helps create a creamy texture and prevents cracking.
Ingredients You’ll Need for These Paleo Lemon Bars
These bars use fresh, real food ingredients and are sweetened naturally with maple sugar. I don’t recommend using coconut sugar for these since the color is so dark. If strict paleo is not important, using cane sugar will work well too.
Crust:
- blanched almond flour
- tapioca flour
- maple sugar
- fine sea salt
- refined coconut oil (or ghee)
- vanilla extract
- lemon zest
Lemon Layer:
- eggs
- maple sugar
- fresh lemon juice
- lemon zest
- tapioca flour
- baking powder
- sea salt
How to Make Lemon Bars with Almond Flour Crust
Preheat your oven to 350°F. Line an 8×8” pan with parchment paper, leaving overhang for easy lifting.
In a bowl combine the almond flour, tapioca flour, maple sugar, and salt.
Stir in the melted coconut oil, vanilla and lemon zest.
Press firmly into the pan and bake for 12–15 minutes, until just lightly golden.
While the crust bakes, whisk together the eggs, maple sugar, lemon juice and lemon zest until smooth. Add in the tapioca flour, baking powder and salt and whisk again until fully smooth.
Lower the heat to 325°F to bake the bars. Pour filling over the hot crust. Do not wait for the crust to cool at all. Bake the bars in the 325°F oven on the middle rack for 18-20 minutes, until the center is set but slightly soft.
Do not over bake, these bars are better ever so slightly under baked. Over baking leads to the filling cracking while it cools.
Remove from the oven and cool completely at room temperature, then refrigerate at least 2 hours. Lift out using parchment and slice into 16 bars.
Can You Make Lemon Bars with Almond Flour?
Yes! Almond flour works perfectly for lemon bars and creates a buttery shortbread-style crust without using any wheat flour. Since almond flour is naturally softer, a small amount of tapioca flour helps provide structure so the crust holds together and supports the lemon filling.
Why Almond Flour Makes the Best Lemon Bar Crust
Almond flour creates a rich, tender crust that pairs perfectly with the bright lemon filling. It also keeps the bars completely gluten free while still delivering a classic shortbread texture.
Tips for Perfect Lemon Bars
- Bake the crust until lightly golden
- Pour filling over a hot crust
- Bake until center is just set
- Chill before slicing
- Use a warm knife for clean cuts
How to Get Clean Lemon Bar Slices
For clean slices, allow the bars to chill completely before cutting. Use a sharp knife warmed under hot water and wiped clean between each cut to keep the layers neat and defined.
Why Did My Lemon Bars Crack?
Lemon bars can crack if they are overbaked or if the oven temperature is too high. For best results, bake just until the center is set but still slightly soft, and avoid overbaking. For this recipe, lowering the heat to 325°F to bake the bars and baking just 18 minutes will prevent the bars from cracking.
How to Store Lemon Bars
Store lemon bars in an airtight container in the refrigerator for up to 5 days. Keeping them chilled helps maintain their texture and makes them easier to slice.
Can You Freeze Lemon Bars?
Yes, lemon bars freeze well. Place them in a single layer to freeze, then transfer to a container. Thaw in the refrigerator before serving.
FAQ
Are lemon bars paleo?
Traditional lemon bars are not paleo because they use wheat flour and refined sugar. These lemon bars are made with almond flour and naturally sweetened, making them completely paleo and gluten free.
Can I use almond flour instead of regular flour for lemon bars?
Yes, almond flour is a great substitute for traditional flour in lemon bars. When combined with a small amount of tapioca flour, it creates a sturdy, tender crust.
Why is my lemon bar filling runny?
The filling may be runny if the bars are underbaked or not fully chilled. Be sure to bake until the center is set (barely jiggling) and refrigerate for at least two hours before slicing.
Why do lemon bars need to chill?
Chilling allows the lemon filling to fully set, giving the bars their signature firm texture and clean slices.
How do you keep powdered sugar from melting on lemon bars?
To prevent powdered sugar from melting, allow the bars to sit at room temperature briefly before dusting and sprinkle just before serving.
These paleo lemon bars with almond flour crust are everything you want in a lemon dessert! Bright, creamy, and perfectly balanced with a buttery base and smooth lemon filling.
They’re simple to make, easy to slice, and ideal for everything from spring holidays to everyday treats.
If you try this recipe, let me know how it turns out or tag me so I can see your creations! Grab your ingredients and get your oven preheated because it’s time to bake – let’s go!
Best Paleo Lemon Bars with Almond Flour Crust
Ingredients
Crust:
- 1 3/4 cups blanched almond flour
- 3 tablespoons tapioca flour
- 1/4 cup maple sugar
- 1/4 teaspoon fine sea salt
- 1/4 cup refined coconut oil melted, or ghee
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
Lemon Layer:
- 4 large eggs
- 1/2 cup maple sugar
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons tapioca flour
- 1/4 teaspoon baking powder
- pinch sea salt
Instructions
-
Preheat your oven to 350°F. Line an 8x8” pan with parchment paper, leaving overhang for easy lifting.
-
In a bowl combine the almond flour, tapioca flour, maple sugar, and salt.
-
Stir in the melted coconut oil, vanilla and lemon zest.
-
Press firmly into the pan and bake for 12–15 minutes, until just lightly golden.
-
While the crust bakes, whisk together the eggs, maple sugar, lemon juice and lemon zest until smooth. Add in the tapioca flour, baking powder and salt and whisk again until fully smooth.
-
Lower the heat to 325°F to bake the bars. Pour filling over the hot crust. Do not wait for the crust to cool at all. Bake the bars in the 325°F oven on the middle rack for 18-20 minutes, until the center is set but slightly soft. Do not over bake, these bars are better ever so slightly under baked. Over baking leads to the filling cracking while it cools.
-
Remove from the oven and cool completely at room temperature, then refrigerate at least 2 hours. Lift out using parchment and slice into 16 bars.
Recipe Notes
*Do not use coconut sugar for the lemon filling, it will be too dark. For a replacement, cane sugar will work. I don't recommend using a liquid sweetener for this recipe.
Nutrition
Want More Lemon Dessert Recipes? Try One of These!
Lemon Crumb Cake with Lemon Curd
Amazing Lemon Poppy Seed Scones
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