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
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Preheat your oven to 350 degrees F. Line an 8 x 8” baking dish with parchment paper on the bottom and up the sides.
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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.
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While crust bakes (see below), whisk together all filling ingredients in a large bowl until very smooth, set aside.
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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.
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Allow the pan to cool on a wire rack completely, then refrigerate at least 2 hours before serving. Refrigerating overnight will work too.
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To serve, cut cooled bars into 16 squares using a long sharp knife for neat edges.
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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}
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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!
how about potato starch?
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.