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3.03.18

Perfect Paleo Lemon Bars {Nut Free}

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Nut Free

These creamy paleo lemon bars have a nut free, grain free honey-sweetened shortbread crust with a perfectly sweet-tart lemon custard layer to top!  Dust with organic powdered sugar or dollop with coconut whipped cream for a deliciously dreamy dessert!

These creamy paleo lemon bars have a nut free, grain free honey-sweetened shortbread crust with a perfectly sweet-tart lemon custard layer to top!  Dust with organic powdered sugar or dollop with coconut whipped cream for a deliciously dreamy dessert!

Welcome to your lemony weekend – I’m bringing you not one, but TWO brand new lemon-themed desserts!

I didn’t originally plan on sharing back-to-back lemon recipes, but after sneak-peaking tomorrow’s recipe on my Instagram stories, I received overwhelming requests from many of you wanting the lemon recipes NOW!

And, well, I’m here to please so here they are – beginning with these sweet-tart, perfectly creamy (and super simple!) lemon bars!

I’ve been making an effort to share nut-free baking recipes more often, since it’s a request I receive all the time.

These lemon bars are an easy paleo treat to make nut free since coconut flour actually makes a delicious shortbread crust that goes perfectly with the creamy lemon custard layer!

While making these bars, I wound up learning something sort of interesting:  the filling (custard layer) needs to be poured onto the crust when it’s HOT out of the oven.  Interesting, right?

For my first try, I allowed the crust to cool too long after pre-baking, and I was met with upside-down lemon bars when they were done baking.

That’s right – custard on the bottom and crust on top.  Not ideal, although they tasted great!

Anyway, I was quick to blame the whole paleo/nut free recipe and wallow, until I decided to do some research.  As it turns out, this is a somewhat common lemon bar issue that happens when the custard layer leaks into the crust while baking.

The salutation, is to pour the lemon layer over a fresh-out-the-oven-crust (hot) so the eggs immediately start cooking, creating a “seal” between the layers.

Luckily, my second batch came out a-okay in terms of flavor, texture, and appearance!   Not to mention, with the timing issue fixed, these lemon bars are SO easy to make.

However, it’s not quite as easy to let them cool fully before digging in (but you MUST!) since they just look and smell so darn yummy!

Trust me though – they’re worth the wait, AND, to speed things up, you can chill in the fridge so they finish setting after they’re nearly at room temperature.  For toppings, you can go with a dusting of organic powdered sugar, grated lemon zest, or a dollop of coconut whipped cream.

I hope you’re ready for tart-sweet heaven – let’s make these lemon bars!

Perfect Paleo Lemon Bars {Nut Free}

These creamy paleo lemon bars have a nut free, grain free honey-sweetened shortbread crust with a perfectly sweet-tart lemon custard layer to top!  Dust with organic powdered sugar or dollop with coconut whipped cream for a deliciously dreamy dessert! #lemonbars #glutenfree #paleo #nutfree

Paleo Lemon Bars {Nut Free}

These creamy paleo lemon bars have a nut free, grain free honey-sweetened shortbread crust with a perfectly sweet-tart lemon custard layer to top!  Dust with organic powdered sugar or dollop with coconut whipped cream for a deliciously dreamy dessert!

Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Baking/Dessert
Cuisine: Nut Free, Paleo
Servings: 16 bars
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Did you make this recipe?
Leave a review
4.5 from 96 votes

Ingredients

Crust:

  • 1/4 cup raw honey
  • 1/3 cup ghee room temp*
  • 1 egg room temp
  • 1 tsp pure vanilla extract
  • 2/3 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/8 tsp sea salt
  • grated Zest of 1 lemon

Filling:

  • 1/2 cup fresh squeezed lemon juice about 4 lemons
  • Grated zest of one lemon
  • 1/3 cup + 1 Tbsp raw honey
  • 3 large eggs PLUS 1 yolk
  • 1 Tbsp tapioca flour
  • 1/2 tsp coconut flour

Instructions

  1. Preheat your oven to 350 degrees F.  Line an 8 x 8” baking dish with parchment paper on the bottom and up the sides.   

  2. To make the crust, whisk together wet ingredients until smooth (or use an electric mixer, then stir dry ingredients in until well combined. Chill if necessary to form a dough (5-10 mins).  Press crust into bottom of parchment paper evenly, then poke all over with a fork.

  3. While crust bakes (see below), whisk together all filling ingredients in a large bowl until very smooth, set aside.

  4. Bake crust 10-12 minutes or until lightly brown around the edges, then whisk filling mixture one last time and pour over HOT crust (important!) AND lower oven temp to 325 degrees F. Continue to bake another 15-18 minutes at 325, or until filling is just set in the center.

  5. Allow the pan to cool on a wire rack completely, then refrigerate at least 2 hours before serving. Refrigerating overnight will work too.
  6. To serve, cut cooled bars into 16 squares using a long sharp knife for neat edges.
  7. Dust with organic powdered sugar, grated lemon zest or top with a dollop of coconut whipped cream and serve! Store leftovers covered in the refrigerator for up to 3 days.

Recipe Notes

*Coconut oil or grass fed butter can be used as well

Nutrition

Calories: 114kcal
Carbohydrates: 14g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 45mg
Potassium: 28mg
Fiber: 1g
Sugar: 9g
Vitamin A: 60IU
Vitamin C: 3mg
Calcium: 6mg
Iron: 0.4mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Paleo Lemon Bars:

 

Want More Paleo Desserts?  Try One Of These!

Paleo Lemon Curd Tartlets

Lemon Poppy Seed Donuts 

Key Lime Pie with Coconut Pecan Crust

Paleo Lemon Blueberry Muffins {Nut Free}

Carrot Cake with Coconut “Cream Cheese” Frosting

Strawberry Lemon No-Bake Cheesecake {Paleo & Vegan}

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Leah says

    March 3, 2018 at 1:13 pm

    I don’t see instructions for the filling. Can you add that? Thanks!

    Reply
    • Ashley says

      March 3, 2018 at 6:13 pm

      I was going to ask the same question. These look great!

      Reply
    • Michele says

      March 4, 2018 at 5:10 pm

      Hi! I just added an extra step – you just whisk everything together until nice and smooth 🙂

      Reply
      • Sandra says

        March 14, 2018 at 5:41 am

        Hi! I couldn’t find instructions for the crumb… Do you just mix by hand all ingredients at room temperature? Is it that simple? ☺
        I can’t wait to try them! Thanks!

        Reply
        • Michele says

          March 14, 2018 at 6:46 am

          Oops! I’ll have to include that but yes you just mix together with a fork until crumbly 🙂

          Reply
          • Michele says

            March 14, 2018 at 6:47 am

            Oops ignore that, I was thinking of my crumb cake! Did you mean the crust for this?

        • Michele says

          March 14, 2018 at 6:55 am

          Updated the recipe to include detailed instructions for making the crust, sorry about that!

          Reply
  2. Natalie says

    March 3, 2018 at 1:31 pm

    5 stars
    I love lemon bars! These look so good!

    Reply
    • Michele says

      March 4, 2018 at 5:07 pm

      Thank you!

      Reply
  3. Megan @ Skinny Fitalicious says

    March 3, 2018 at 1:38 pm

    These look amazing!

    Reply
    • Michele says

      March 4, 2018 at 5:05 pm

      Thank you!

      Reply
  4. debbie ramirez says

    March 3, 2018 at 2:57 pm

    my mouth is watering. can’t wait to make these.

    Reply
    • montana says

      March 3, 2018 at 5:46 pm

      you should be able to use coconut oil or A Palm oil (sustainably sourced plz) coconut oil blend ‘shortening. Likely any fat you prefer should work.

      Reply
    • Michele says

      March 4, 2018 at 5:05 pm

      Enjoy!!

      Reply
  5. The Curious Frugal says

    March 3, 2018 at 3:22 pm

    These look amazing! I just tried making my first vanilla custard this morning and it turned out so well so now I’m on a custard kick! I’d love to try these.

    Reply
    • Michele says

      March 4, 2018 at 5:04 pm

      That’s awesome! Hope you enjoy this one 🙂

      Reply
  6. Laura says

    March 3, 2018 at 3:43 pm

    5 stars
    I’ve been dying to see/get this recipe! Can you think of anything to replace the ghee?

    Thank you!

    Reply
    • Michele says

      March 4, 2018 at 5:04 pm

      Hi! Regular butter or coconut oil should work well 🙂

      Reply
      • Laura says

        March 4, 2018 at 5:11 pm

        5 stars
        Awesome! I was looking/hoping for a non-animal product option, I’ll give the coconut oil a try. Can’t wait, lemon bars are my fav!

        Reply
  7. Amy says

    March 4, 2018 at 10:23 pm

    Does almond flour work instead of coconut and tapioca flour?

    Reply
    • Jennifer says

      March 19, 2018 at 9:39 pm

      I was wondering the same thing! I have almond flour and coconut flour but not tapioca (so many flours)!

      Reply
  8. Alina Smith says

    March 5, 2018 at 5:05 am

    Nice article its very helpfull thanks for sharing

    Reply
  9. Elizabeth Simpson says

    March 8, 2018 at 12:28 pm

    5 stars
    Made these yesterday, fantastic!! They were more tart than sweet, which is totally fine with me! I’ll have to add that powdered sugar after all! 🙂 🙂 🙂

    Reply
  10. Diána says

    March 13, 2018 at 6:44 am

    I have never tasted something like this before! I was wondering if this would work in a ~18cmx12,5cm (about 7×5 inch) baking dish… I will buy a 8×8 inch one if this size is too small.
    Would this smaller baking dish work with the brownies or lemon crumb cake and similar recipes?

    Thank you!

    Reply
    • Michele says

      March 13, 2018 at 3:04 pm

      I think so much it might be a little too thick!

      Reply
      • Diána says

        March 23, 2018 at 11:24 am

        Okay, thank you! I actually measured it work…it’s a 21×16 cm (~6,3×8,3 inch) baking dish, do you think I could use it?

        Reply
        • Diána says

          March 23, 2018 at 11:25 am

          Work=wrong*

          Reply
  11. Katie says

    March 13, 2018 at 8:08 am

    These turned out very well – nice and tart with a touch of sweetness. A perfect spring treat! These bars will definitely be made again.

    Reply
    • Michele says

      March 13, 2018 at 3:03 pm

      That’s great to hear, glad you enjoyed!

      Reply
  12. Ianwinn says

    March 14, 2018 at 10:23 am

    5 stars
    Michele,
    Thank you so much for this recipe. I agree. These are pretty perfect. amazing! job well done! textures are all there, taste is 2 thumbs up, perfect balance of tartness and sweetness. I’m so pleased with how they came out. Dare I say… no need to ever make the shortbread version again!

    Reply
  13. Ilja says

    April 2, 2018 at 6:15 pm

    5 stars
    Delicious!!!

    Reply
  14. Abbie says

    April 6, 2018 at 8:57 pm

    These look delish! Are they Gluten Free?

    Reply
    • Michele says

      April 7, 2018 at 10:23 am

      Yup gluten, grain free.

      Reply
  15. Rebecca Gallivan says

    May 3, 2018 at 12:00 pm

    I’m making these now for my kids bake sale and I am in charge of the nut free dessert. However, both the coconut flour and tapioca flour are made in a facility that uses nuts. The recipe is listed as nut free which is why I am making this. I don’t have kids with nut allergies so can I still serve these and call it nut free? I’m using Bob’s Red Mill flour but your link for the flour you used says the same thing??

    Reply
    • Michele says

      May 3, 2018 at 6:41 pm

      Since that’s a cross contamination issue you might have to check with the kids’ school to see if it’s okay. Some are okay with ingredients not containing nuts but some that have known severe nut allergies might ban “made in a facility that also processes…” so, even though the recipe is nut free by ingredients, the possibility of cross contamination may be there depending on which brands are used.

      Reply
  16. Sierra says

    May 9, 2018 at 3:09 pm

    Hi! Can arrowroot be used in place of tapioca in this recipe?
    Thanks!

    Reply
  17. Smitha says

    May 11, 2018 at 1:56 pm

    Think I can sub arrowroot for tapioca?

    Reply
    • Michele says

      May 11, 2018 at 2:13 pm

      Yup that will work!

      Reply
      • Jess says

        January 22, 2019 at 5:21 pm

        how about potato starch?

        Reply
  18. Clarissa says

    May 25, 2018 at 3:21 pm

    Hi!

    These look AMAZING. I was thinking of sprinkling a little bit of organic coconut flakes to the top, but do you think this will mess up the custard when it bakes? I’m not sure how delicate the chemistry for these are. Can’t wait to try these!

    Reply
    • Michele says

      June 1, 2018 at 10:39 pm

      I’m not sure about that one, I’d probably wait until it was nearly baked to sprinkle them on, or even broil a minute to toast at the very end

      Reply
  19. Daniella Lima says

    June 20, 2018 at 7:02 am

    WOW! So excited to try these! Is it possible to include coconut milk/cream to add a more cheese-cake feel? They are for a hyper-allergenic bride who loves all things lemony & cheese-cakey type things. What would you suggest?

    Reply
    • Michele says

      June 20, 2018 at 9:40 pm

      I have a key lime cheesecake tart that might be more of what you’re looking for. If you want lemon instead of lime you can most likely just sub it in – here’s the link –

      Reply
  20. Julie says

    June 20, 2018 at 10:58 pm

    I made these for my dad for father’s day and they were perfect. Thank you for this wonderful recipe.

    Reply
  21. Briana says

    July 3, 2018 at 9:55 pm

    5 stars
    These are amazing! They are so good, I made them twice. Will definitely make these a regular treat in our house!

    Reply
    • Michele says

      July 12, 2018 at 10:17 am

      Awesome, thrilled you loved them!

      Reply
  22. Sarah says

    July 21, 2018 at 8:26 pm

    5 stars
    I made these for a family dinner and they were excellent! I love the strong lemon flavor and tartness that it gives with that hint of sweetness. I will make these again!

    Reply
  23. megan says

    August 1, 2018 at 5:30 pm

    I love the idea of this and they look lovely! I tried making it myself but my lemon bars came out cracked although I followed the ingredients and directions 🙁 can you help me trouble shoot?

    Reply
  24. MMT says

    August 14, 2018 at 9:22 pm

    5 stars
    These exceeded my expectations! I was skeptical that the lemony top part (the part above the crust) would actually solidify and not soak through the crust — the lemon mixture is VERY liquid-like — so I doubled the tapioca and coconut flour amounts. It didn’t really help much because the lemony top part was STILL very liquidy when I poured in on the crust, but it eased my mind. The end result: absolutely delicious, although probably a little thicker (a tad more custard-like) than intended. Next time, I’ll make the recipe exactly as indicated. These really are delicious though — very tart. I didn’t put the powdered sugar on top because I didn’t think they needed it. They were just SO lemony and good! A definite thumbs-up. I’ll make these again!

    Reply
  25. Unhappy Camper says

    August 18, 2018 at 12:27 am

    1 star
    Worst Lemon Bars EVER!!

    I followed this recipe exactly (although I used butter instead of Ghee) And they look exactly like the picture. None of the flavors in the bars go well together at all, and they taste NOTHING like traditional lemon bars. The recipe plays out fine and bakes well, but once they are chilled and ready to eat the monsters of problems emerge. Starting with the lemon filling, the honey does nothing as a sweetener what-so-ever. It only adds the odd flavor of raw honey to the bars. The egg flavor is one of the most present flavors in the whole recipe and it does not go well with the lemon nor with the honey. It is a gag inducing flavor as one does not expect it to be present in a lemon bar recipe. The lemon flavor is not particularly strong, but it is quite tart. The texture of the filling is not creamy as described, it is very gelatinous. Not like the custard texture in traditional lemon bars. Moving on to the atrocity that is the crust, the flavors of the coconut flour also don’t pair well with the egg-y filling. The crust has a prominent coconut flavor, and it doesn’t taste anything like the shortbread that the recipe claims it should. Therefore, the crust doesn’t hide or add to any of the honey flavor, nor the egg flavor, as I would have liked it to. The texture of the crust is very soggy, almost like eating moist, gluten-free bread. The recipe is missing the light, crispy shortbread texture of the crust in traditional lemon bars. Note that the bars also smell horrible, of egg and almost a cornmeal with lemon undertones. It is not appetizing at all.

    Overall, I am very much disappointed by this recipe, to the point I wish I never birthed such an abomination in my precious glass 8×8 pan. If there was a neutral sweetener used, and one that could cover up the strong egg flavor, I might cut the bars some slack. Yet no; there is nothing to hide anything, and the egg flavor is disgustingly present. The poorly paired flavors are competing to see which one is more overpowering- Egg, honey, or coconut. None go well with the tart lemon used in the bars.

    I will say that there is the slight possibility that I used a bad egg, however, I just opened a freshly bought carton of natural eggs and I find this possibility very unlikely. I hope that you can possibly fix these issues in a further version of these bars. Have a nice day.

    Reply
    • Will Crow says

      August 18, 2018 at 8:35 am

      I am unhappy campers dad. We must have had an ingredient that was bad. If others had the same result we did, there would be no good feedback here. We could stand to be a little more positive with our constructive criticism. For example: Our bars did not turn out well. We followed the recipe but used butter instead of Ghee. the lemon flavored top was not bad but the cake part on the bottom tasted quite bad. Does anyone have an Idea of what went wrong? Has anyone else had the same problem? We are excited to try again. Thanks!

      Reply
      • Unhappy Camper says

        August 18, 2018 at 12:42 pm

        Will Crow, please do not tell me how to write a criticism. These cars deserve every word I said about them. I understand how you may feel, and I do not like starting drama in the comments of a recipe page, but I do not believe that reply was necessary. Thanks and have a nice day.

        Reply
      • Linda says

        June 2, 2019 at 8:06 pm

        5 stars
        I agree with you will crow, the negative comments left by unhappy camper could have been kinder or at least could have offered some suggestions on what would have worked better for this recipe if it was found lacking. I feel words like “atrocity”, “disgustingly”, and this comment: “I wish I never birthed such an abomination in my precious glass 8×8 pan” are just plain mean spirited and uncalled for! I think this recipe was delicious and I will pass it on to my other Paleo friends. It’s sad that someone who didn’t like it was so nasty in saying why they didn’t. This blogger Michele takes her time and effort to bring us recipes and if not for nothing else kindness should be shown for this reason alone!

        Reply
        • Alanna says

          June 28, 2020 at 7:21 pm

          5 stars
          I made your lemon squares with almond flour from your cookbook and they were fantastic. Family raved about them.

          Reply
          • Jess says

            September 21, 2020 at 5:16 pm

            Hi! Did you substitute all of the flour for almond flour? I’m almost out of coconut flour and completely out of tapioca and my husband has been craving lemon bars for 2 weeks now so thought I’d ask. Thank you!

    • Linda says

      June 2, 2019 at 8:08 pm

      5 stars
      I suggest you find another Paleo blog that you will like better instead of trashing a recipe that 95% of us found delicious. If you don’t like the recipe, move on instead of being so mean and nasty!

      Reply
  26. Eileen says

    August 27, 2018 at 9:09 pm

    5 stars
    These were delicious! I think I will try the coconut whipped cream to sweeten it up a bit. Do any other your other desserts use this crust? If not they should!

    Reply
  27. Joann says

    October 17, 2018 at 3:37 pm

    Excited to try this! Is this freezer friendly?

    Reply
  28. Emily says

    November 14, 2018 at 11:28 pm

    Hi there, what consistency and thickness should the crust be? Thanks! Love your recipes!

    Reply
    • Emily says

      November 14, 2018 at 11:37 pm

      Sadly, I just pulled these out of the oven and the filling has soaked into the crust. I poured the filling immediately over the hot crust after baking as instructed. Confused!

      Reply
  29. Chef James Hurley says

    December 3, 2018 at 7:51 pm

    5 stars
    Great easy recipe!
    I am a professional chef with a Private Events company in LA. Had a dinner party the other night for some regular clients. They eat healthy and really do no refined sugars. Long story short, they were a hit! To be honest, I did not think they would really turn out as well as they did! Again, great recipe and very straight forward!
    Thank you!!

    Reply
  30. Cassie says

    January 5, 2019 at 10:40 pm

    I made this recipe and the lemon filling soaked underneath the crust. Has this ever happened to you? It’s so odd… I flipped it over after refrigerating. They still taste amazing, but it was strange!

    Reply
  31. Katie says

    January 6, 2019 at 6:43 pm

    2 stars
    The crust was quite disappointing. Lemon filling good, but scant.

    Reply
  32. Briana says

    January 8, 2019 at 6:07 pm

    Has anyone tried using maple syrup instead of honey?

    Reply
  33. Jessica says

    January 22, 2019 at 5:19 pm

    Hi. How in the world does an 8*8 baking dish yield 16 bars? They must be bite size! I feel like that small a dish would only make 4-6 decent size bars.

    Reply
    • Linda says

      June 2, 2019 at 7:51 pm

      5 stars
      I made these in a 8×8 pan and cut 4 rows and then turned the pan and cut 4 more rows….4 x 4 = 16 and these were not small servings, I would say at least 3 or 4 nice size bites.

      Reply
  34. Amanda says

    March 29, 2019 at 3:33 pm

    Can I sub coconut oil ghee in the crust? Can’t wait to make these!!!!

    Reply
  35. angela maria velasque dos santos says

    April 3, 2019 at 7:39 am

    Que receita doida,mal explicada,umas palavras que não entendo,varinha mágica,sal do mar, 1temp de sala de ovo,que isso,não sei?

    Reply
  36. Ilene says

    April 22, 2019 at 1:10 pm

    5 stars
    Hi Michele! I have to tell you…I made these lemon squares for dessert this weekend (my Mom LOVES lemon) and oh em gee!! These are the real deal!! I loved how you even made them the same way as “traditional” lemon squares, pouring the lemon over the hot crust. The flavor was spot on tart lemon with just a hint of sweetness! My problem is I want to eat all of the leftovers!!! I really love all your recipes, thanks for all you do!!

    Reply
    • Michele says

      April 29, 2019 at 4:04 pm

      I’m so happy to hear you enjoyed them!

      Reply
  37. Lauren OBrien says

    May 12, 2019 at 7:34 pm

    5 stars
    These lemon bars are to die for, they don’t even taste Paleo. I followed the directions exactly and. They came out great.

    Reply
  38. Eri says

    May 19, 2019 at 2:28 pm

    These were not our favorite. We made your lemon crumb cake, your lemon curd and these lemon bars. Filling is ok. Crust is not my favorite. I think maybe if they were made w almond flour and maple syrup they’d be better. This is the first recipe I’ve made of yours that I didn’t love.

    Reply
  39. Kyra Hirata says

    May 26, 2019 at 11:22 pm

    5 stars
    yumm, thank you! non paleo friends & family loved it & thought it was store bought.

    Reply
  40. Linda says

    June 2, 2019 at 7:48 pm

    5 stars
    OUTSTANDING!! I am a great cook but my baking skills can use some help BUT these came out PERFECTLY!! My hubby is a lemon square snob and he gave this 5 stars!! Thanks so much for such a great and easy recipe, Paleo Running Momma! 🙂 <3

    Reply
  41. Nancy Geller says

    June 10, 2019 at 10:46 am

    5 stars
    I made these lemon bars yesterday. I have never made lemon bars before as I am not much of a baker. I followed the recipe exactly and the process was very easy for me, they looked beautiful right out of the oven and the taste was amazing. We absolutely love them! The custard is creamy and tart and the crust is not too thick, the ratio of custard to crust is perfect. I will definitely be making these again.

    Reply
  42. Chante Paige says

    August 21, 2019 at 3:12 pm

    Once again another amazing recipe from you. I did use coconut sugar instead of honey for the crust and turned out amazing. Looking forward to trying more of your delicious recipes. 🙂

    Reply
  43. Rikki-Lee says

    October 13, 2019 at 6:54 pm

    5 stars
    I make these all the time and they’re AMAZING!!!

    Reply
  44. Rojana says

    November 13, 2019 at 1:28 pm

    Do we have to use the coconut flour or can it be something else

    Reply
  45. Brittany bell says

    November 27, 2019 at 4:08 pm

    5 stars
    These lemon bars are literally my favorite everrrr!!! I’ve made them for every business party and family holiday/birthday party n everyone loves them! They all ask for the link to this recipe. I’m unsure why some people find them unappealing. I think they are perfection! The perfect blend of sweet and tart and the consistency is awesome! Thanks so much for this recipe!!!

    Reply
  46. Ma. Dimitri says

    December 16, 2019 at 8:01 am

    2 stars
    Not low carb, the way paleo should be, though.

    Reply
  47. Kristin says

    January 16, 2020 at 4:55 pm

    1 star
    I followed the recipe exactly and these were a gross soggy mess. Yuck!

    Reply
  48. Pete says

    February 10, 2020 at 5:34 pm

    Do you know if I can use a chia egg instead of normal eggs in crust?

    Reply
    • Danielle says

      February 19, 2020 at 8:41 pm

      You might be able to use a flax egg. I don’t think the crust is wet enough to support a chia egg.

      Reply
  49. Danielle says

    February 19, 2020 at 8:39 pm

    5 stars
    I brought these to a birthday party for a lemon loving coworker who is paleo and they were an absolute hit. I didn’t have enough coconut flour in the house so split the quantity for the crust 50/50 with superfine almond flour. Also swapped the honey for granulated monkfruit sweetener with perfect results. They were deliciously tart and I enhanced the sweetness with a dusting of powdered confectioner’s sugar on top. Would definitely make again.

    Reply
  50. Shawn says

    February 19, 2020 at 10:19 pm

    Can almond flour be used instead of coconut flour in the crust?

    Reply
  51. Victoria Dulmage-Abboud says

    April 10, 2020 at 6:26 pm

    Can we use almond flour instead of coconut flour for the crust? Thanks!

    Reply
  52. Kim says

    April 13, 2020 at 7:16 pm

    5 stars
    These were great and my family loved them! The recipe is so easy and I love not having to cook the lemon filling on the stove. Making a second batch!

    Reply
  53. Jessica says

    April 22, 2020 at 3:55 pm

    5 stars
    LOVE this recipe! The texture is AMAZING and it’s perfect for using up my lemons.

    Reply
  54. Rachelle Neron says

    May 6, 2020 at 7:27 am

    4 stars
    Perfect sweet/tart ratio, loved these so much! Personally I’d like the crust to be a little bit thinner but the taste is delicious. Very easy recipe to follow. Do these freeze well? Thank you!

    Reply
  55. Kahoku says

    May 18, 2020 at 1:25 am

    These turned out SO GREAT! I ended up making them into key lime bars for my brothers birthday, and he loved them. 🙂

    Reply
  56. Kathleen says

    May 28, 2020 at 12:37 pm

    5 stars
    These were perfect. I did not put any sugar on top:)

    Reply
  57. Devika says

    June 6, 2020 at 3:45 pm

    The title doesn’t lie! These bars are the perfect balance of sweet and tart and I think the custard topping has a perfect texture. There was a slight flavor of coconut from the coconut flour that I would have preferred to not be there, but other than that the bars tasted just like traditional lemon bars!

    Reply
  58. Mimi says

    July 11, 2020 at 9:41 am

    5 stars
    These are incredible! A crowd pleaser every time.

    Reply
  59. bellina says

    July 25, 2020 at 1:32 pm

    can u subsitute lime for the lemons?

    Reply
  60. Nathaly Saucier livano says

    August 2, 2020 at 2:09 pm

    5 stars
    These turned out so good and most allergy free… These were gorgeous! My children and husband tried and love these… They didn’t suspect that were Paleo ?…

    Thank you so much for sharing this recepy it made my day (paleo + nut allergy)

    Reply
  61. Sofia says

    August 23, 2020 at 5:03 pm

    I really want to try this recipe and I have all the ingredients EXCEPT tapioca flour. Can I substitute that with something else?

    Thanks.

    Reply
  62. Kristen says

    August 29, 2020 at 4:02 pm

    3 stars
    Help!! I just made these lemon bars…I did everything by the book and the crust looked great so I poured the filling mixture into the hot crust and no matter how long I kept baking them, the filling never set up! I pulled it out to cool and still runny. So now it’s in the fridge. I can’t figure out what went wrong. I did sneak a taste and it’s absolutely delicious…but soupy!

    Reply
  63. Annsley says

    September 23, 2020 at 11:40 pm

    Could you leave out the tapioca flour? What is the purpose of it?

    Reply
  64. Allie Truffuti says

    January 20, 2021 at 8:45 pm

    1 star
    Awful! The lemon bars smelled and tasted like egg. Not sweet enough. I used an immersion blender to blend, followed the recipe and was so disappointed. Needless to say I use only organic ingredients and this was a waste of a lot of money, from the organic lemons to the organic pasture raised eggs. This recipe was awful.

    Reply
  65. Elaine says

    January 22, 2021 at 2:05 pm

    5 stars
    Made it exactly according to recipe. Excellent. Thank You!

    Reply
  66. Lydia says

    January 30, 2021 at 11:04 pm

    5 stars
    Amazing! I had to cook the crust another 3-5 minutes and same with the filling but it turned out spectacular! One of my new favorites and is being added to the rotation. Not overly sweet and have a really nice texture. Reminds me of the ones I used to have before I was paleo, so that’s a huge compliment!

    Reply
  67. Connie says

    February 11, 2021 at 12:08 pm

    Can I use monk fruit instead of honey?

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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Who’s up for one-bowl paleo breadsticks this wee Who’s up for one-bowl paleo breadsticks this weekend? These easy Italian breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture.
They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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