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}
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!
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
-
Preheat your oven to 350 degrees F. Line an 8 x 8” baking dish with parchment paper on the bottom and up the sides.
-
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.
-
While crust bakes (see below), whisk together all filling ingredients in a large bowl until very smooth, set aside.
-
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.
-
Allow the pan to cool on a wire rack completely, then refrigerate at least 2 hours before serving. Refrigerating overnight will work too.
-
To serve, cut cooled bars into 16 squares using a long sharp knife for neat edges.
-
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
What I Used To Make My Paleo Lemon Bars:
Want More Paleo Desserts? Try One Of These!
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!
I don’t see instructions for the filling. Can you add that? Thanks!
I was going to ask the same question. These look great!
Hi! I just added an extra step – you just whisk everything together until nice and smooth 🙂
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!
Oops! I’ll have to include that but yes you just mix together with a fork until crumbly 🙂
Oops ignore that, I was thinking of my crumb cake! Did you mean the crust for this?
Updated the recipe to include detailed instructions for making the crust, sorry about that!
I love lemon bars! These look so good!
Thank you!
These look amazing!
Thank you!
my mouth is watering. can’t wait to make these.
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.
Enjoy!!
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.
That’s awesome! Hope you enjoy this one 🙂
I’ve been dying to see/get this recipe! Can you think of anything to replace the ghee?
Thank you!
Hi! Regular butter or coconut oil should work well 🙂
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!
Does almond flour work instead of coconut and tapioca flour?
I was wondering the same thing! I have almond flour and coconut flour but not tapioca (so many flours)!
Nice article its very helpfull thanks for sharing
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! 🙂 🙂 🙂
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!
I think so much it might be a little too thick!
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?
Work=wrong*
These turned out very well – nice and tart with a touch of sweetness. A perfect spring treat! These bars will definitely be made again.
That’s great to hear, glad you enjoyed!
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!
Delicious!!!
These look delish! Are they Gluten Free?
Yup gluten, grain free.
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??
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.
Hi! Can arrowroot be used in place of tapioca in this recipe?
Thanks!
Think I can sub arrowroot for tapioca?
Yup that will work!
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!
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
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?
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 –
I made these for my dad for father’s day and they were perfect. Thank you for this wonderful recipe.
These are amazing! They are so good, I made them twice. Will definitely make these a regular treat in our house!
Awesome, thrilled you loved them!
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!
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?
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!
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.
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!
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.
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!