Each bite of these paleo lemon bars delivers the perfect balance of zesty citrus flavor and a delicate, melt-in-your-mouth texture that transports your taste buds to a realm of pure culinary delight. With their guilt-free ingredients and vibrant lemony goodness, these bars are the ultimate treat for those seeking a wholesome yet utterly satisfying dessert.
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You are in for a special treat today. I am giving you all the yummy lemon flavor without all of the bad stuff!! These delicious lemon bars are gluten-free, dairy-free, grain-free, and refined sugar-free. These paleo lemon bars are versatile and suitable for any occasion, from casual gatherings to elegant events, making them a popular treat.
Lemons are one of my favorite fruits to use in desserts. If you love lemon desserts as well, check out my popular Gluten Free Lemon Bundt Cake or my Gluten Free Dairy Free Lemon Donuts recipes.
I have tons of incredible gluten free lemon recipes for you to try! You may also love these Gluten Free Lemon Oat Bars.
I love this recipe! It’s gluten free, it’s refined sugar free, it’s easy to make, and best of all it is delicious. Thank you, Sandi, best lemon bar ever award goes to you!!”
nan, blog comment
Allergen Information:
These paleo lemon bars are gluten-free, dairy-free, soy-free, and oat-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Cassava Flour is a light and fluffy grain-free flour I loved to use in this paleo lemon bars recipe. It holds up well and helps hold the crust together.
- Almond Flour – I highly suggest using almond flour and not an almond meal. Almond meal is more coarse and will make your lemon bars grainy.
- Chia Seeds – I include these in the crust for more protein. These are optional and can be omitted.
- Coconut Sugar – I used a more golden shade of coconut sugar, which is why these bars have a slight golden hue. If you use brown coconut sugar, note your bars will be more brownish-yellow. I would use regular white sugar if the color is important to you and you are okay with sugar.
- Shredded Coconut- I recommend using unsweetened.
- Coconut Oil – You can use other types of oil if you prefer, but coconut oil is best because it becomes solid at room temperature.
- Eggs – Use size large.
- Lemons – Fresh is best for the juice and zest.
Substitutions:
- You can swap unsalted butter or margarine for the coconut oil.
- You can use regular sugar, giving these bars a more vibrant yellow color. (Coconut sugar is brown, so it changes the color of these bars.)
- You can swap lemons for another type of citrus, like orange or lime.
- If you are not on a paleo/grain-free diet, swap gluten-free flour blends like Bob’s Red Mill or King Arthur Measure for Measure for the cassava flour.
How to Make These Paleo Lemon Bars:
Preheat the oven to 350º F and ensure the oven rack is in the middle of the oven.
Step 1: Add the almond flour, coconut, and coconut sugar to a large
Step 2: Use a good gluten free cooking spray to prepare your baking dish. Pour the crust mixture into an 8×8 baking pan and flatten with a large spoon.
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Step 3: In a smaller
Optional: To make removing the bars easy, you can line the 8×8 pan with parchment paper.
Step 4: Pour the lemon mixture onto the crust and bake.
Step 5: Bake the lemon bars at 350º F for 30 minutes until the lemon mixture has set. Remove them from the oven and allow the bars to cool.
🔑 Sandi says: Once the bars cool to room temperature, I recommend chilling the bars in the refrigerator.
Allow cooling before cutting them to serve. Garnish with lemon slices.
Frequently Asked Questions:
There are two ways to prevent lemon bars from sticking. Use a good gluten-free cooking spray, or line your pan with parchment paper.
Yes, you can easily freeze these bars. Ensure the bars are chilled from the refrigerator. Place them carefully in a single layer in a freezer-safe zip bag.
If you prefer a shortbread crust, use the gluten free shortbread crust recipe from my gluten free cranberry bars post.
Store these bars in an airtight container in your refrigerator. These lemon bars need to be refrigerated because moist gluten free baked goods tend to spoil quickly.
More Delicious Paleo Recipes to Try:
- Paleo Pear Muffins – You can also substitute other types of fruit.
- Paleo Banana Flour Waffles – A fun way to use this specialty flour.
- Paleo Delicata Squash Brownies – Full of yummy hidden veggies.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Paleo Lemon Bars
Ingredients
Equipment
Method
- Preheat the oven to 350º F.
- In a bowl, add 1 cup almond flour, 1/4 cup blond coconut sugar or cane sugar, 1/2 cup unsweetened shredded coconut, 1/3 cup melted coconut oil, 2 tablespoons chia seeds, and 1 large egg. Mix well.
- Pour the crust ingredients into a greased 8×8 baking pan. You can also line the pan with parchment paper if you prefer.
- Press down to flatten the crust out so it covers the whole pan. Press it down with a large spoon.
- In another bowl, add 1/2 cup lemon juice, 4 large eggs, 3/4 cups coconut sugar or cane sugar, and 1/2 cup cassava flour. Whisk to blend.
- Pour the lemon mixture over the crust. Bake for 30 minutes or until done.
- Remove the bars from the oven and allow the bars to cool fully to room temperature. Refrigerate the bars for 2 hours to chill before slicing.
Nutrition
Video
Notes
- You can make this recipe nut-free by substituting crushed gluten free graham crackers for the almond flour. This will make the dish gluten free.
- Feel free to swap the cassava flour for any gluten free flour blend.
- I used a more golden shade of coconut sugar, which is why these bars have a slight golden hue. If you use brown coconut sugar, note your bars will be more brownish-yellow. If the color is important to you and you are okay with sugar, I would use white regular sugar.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your lemon bars grainy.
- These bars will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
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This post was updated from an old April 2018 post with a lot more recipe details.
I love this recipe! It’s gluten free, it’s refined sugar free, it’s easy to make, and best of all it is delicious. Thank you, Sandi, best lemon bar ever award goes to you!!
These lemon bars are such a good option for those trying to be a little better about the sugar and grains! I am so glad you enjoyed them!!
Hello, I believe this is a typo that could be quite dangerous if fed to a person with celiac disease! “ You can make this recipe nut-free by substituting crushed graham crackers for the almond flour. This will make the dish gluten free.” Regular Graham crackers are loaded with gluten!
Thank you for your note Sheila; I added the words gluten free.
Can I use Stevia to reduce the carbs for a LCHF diet?
I don’t bake with Stevia so I have no way to know if this can work in my recipe. If you do try it, please let me know how it turns out.
We don’t have casava flour in Australia, what could I use in place of it? I really want to try this recipe as it sound yummy!
Hi Jenny, do you have tapioca starch? It is similar.
I’m having trouble with kidney stones and need to eat a low oxalate diet (including no nuts). Could I substitute the almond flour for gluten free, rather than adding it to the mixture?
Hi Nicole, I would recommend making a crust with crushed gluten free graham crackers and butter instead of using the almond flour.