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 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.
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!
I made your lemon squares with almond flour from your cookbook and they were fantastic. Family raved about them.
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!
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!
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!
Excited to try this! Is this freezer friendly?
Hi there, what consistency and thickness should the crust be? Thanks! Love your recipes!
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!
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!!
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!