Does anyone else think of lemon bars as a must make dessert for Memorial Day weekend? Maybe it’s just me, but growing up we always enjoyed strawberry shortcake and lemon bars for a Memorial Day dessert. In fact, strawberry shortcake was my mom’s absolute favorite.
Most of the desserts I had growing up were out of the box, unless it was Dad’s yellow cake or Grandma’s homemade lemon pie, but I must say that there’s a special feeling that comes with baking something yourself. Perhaps it’s a sense of pride and accomplishment. Whatever the case, desserts almost always tastes better when it’s homemade, wouldn’t you agree?
So, what do you say? Are you putting these lemon bars on your weekend/holiday baking list or what? I SAY YASSSSS.
These healthy lemon bars got a makeover
That’s right! We listened to some of the issues readers were having when making these lemon bars, so please note that I have recently updated this recipe after re-testing and perfecting it. Continue reading for all of my best tips & tricks for delicious and beautiful healthy lemon bars!
What makes these lemon bars healthier?
I’ve made a few simple ingredient swaps to lighten up these lemon bars without sacrificing any of that nostalgic flavor. These healthy lemon bars are:
- Naturally sweetened. Both the crust and the lemon filling are naturally sweetened with pure maple syrup instead of refined sweeteners.
- Gluten free & grain free. We’re using almond flour and coconut flour to keep the crust gluten free and grain free. Plus, these flours add a boost of healthy fats and additional, natural sweetness!
- Dairy free. If you so choose! I have a few different options for adding moisture to the crust that suits any dietary needs.
Everything you’ll need to make the best healthy lemon bars
Would you believe me if I said these healthy lemon bars were made with just 8 simple ingredients (and that’s including salt and an extract.) That’s right, they’re SO easy to make with just a few fridge and pantry staples you might already have on-hand. Here’s everything you need to make them:
- Butter: feel free to use regular butter, a vegan butter (such as Earth Balance) or melted coconut oil in this recipe. The choice is yours!
- Maple syrup: both the shortbread crust and the lemon filling are naturally sweetened with pure maple syrup.
- Almond extract: I love adding a little almond extract to the crust for that true shortbread flavor.
- Flour: we’re using a mix of almond flour and coconut flour to keep the crust gluten free and grain free but give it wonderful flavor and texture. You’ll also use a little coconut flour in the lemon filling to help it set.
- Salt: you’ll need a pinch of salt for the crust to boost the flavor.
- Lemon: the star of the show! We’re using lemon juice and zest in the filling to keep in tangy, lemon-y and delicious.
- Eggs: you’ll need four eggs to create the perfect texture in these healthy lemon bars.
- To garnish: I love sprinkling the bars with sifted powdered sugar and extra lemon zest. So good!
As I mentioned, I re-tested this healthy lemon bar recipe to make sure it worked out beautifully. If you made them in the past years you’ll notice that some of the ingredients have updated to reflect this!
Questions on substitutions
- Can I substitute the eggs? Unfortunately, no, I would not recommend using an egg substitute in these lemon bars as the texture and flavor will be drastically different. Check out more of my delicious vegan dessert recipes here!
- Can I use a different flour? I would not recommend substituting the flour in this recipe as the crust will have a much different consistency and flavor. Feel free to try my lovely lemon cookies using all purpose flour.
Healthy lemon bars in 5 easy steps
This healthy lemon bar recipe couldn’t be easier to make. You’ll have silky, delicious lemon bars in no time:
- Prep your pan. Line an 8×8 inch pan with parchment paper, and please try to avoid a glass pan as the crust may burn with glass.
- Make the shortbread crust. Whisk together the dry ingredients and stir in the wet until a dough forms. Press the dough into your pan and bake.
- Make the lemon filling. Whisk together all of your lemon filling ingredients until they’re very well combined.
- Layer the bars. Once your crust is done baking, immediately pour over the lemon filling, lower the oven temp and bake until the bars are set.
- Cool & enjoy. Let the bars cool at room temp and then in the fridge before slicing them. Top with powdered sugar & lemon zest and enjoy!
Your lemon bar troubles, solved!
Lemon bars can be a little bit tricky to bake because the filling is delicate, which is why I updated the ingredients and added a few crucial steps to the instructions to ensure success. Here are some issues you may have faced in the past with key tips I can recommend so that your healthy lemon bars turn out beautifully.
- Why did the bottom of my crust burn? Unfortunately, using a glass pan can cause the bottom of the shortbread crust to burn (even with parchment paper) so please do not use a glass pan.
- My lemon filling has white specks in it. You’ll really want to whisk the lemon filling until no egg white is showing. Otherwise, you might see some white parts in the bars after they’re done baking.
- The crust floated into the filling while baking. First, check your baked crust: When you pull the crust out of the oven make sure there aren’t any cracks in it, otherwise the filling may seep into the crust. Then, be sure to add the filling right away to your warm crust. This is crucial for ensuring that the crust and filling do not mix together while baking. Pour the filling over the crust right when it comes out of the oven and do not let the crust cool first.
- The tops of my lemon bars cracked. First, if you’ve simply overbaked the bars they can crack on top. Be sure to only bake them until the filling is set and no longer jiggles. Also, make sure you do not refrigerate too soon. Let the lemon bars cool at room temp before letting them set in the refrigerator. Otherwise, the drastic change in temperature will cause them to crack.
How to store healthy lemon bars
Store these lemon bars in the fridge in an airtight container for up to 3-5 days.
Can I freeze them?
Yes, I think these healthy lemon bars can be frozen! Wrap them tightly and place them in a freezer-safe bag or container before putting them in the freezer and simply let them thaw in the fridge before enjoying. They should stay good in the freezer for up to 2 months.
Recommended tools for this recipe
See more of our go-to kitchen essentials here!
More lemon treats you’ll love
- Lemon Cookies with Lovely Lemon Glaze
- Lemon Blueberry Zucchini Cake with Lemon Frosting
- Healthy Lemon Poppy Seed Bread
- Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze
- Paleo Lemon Poppy Seed Cookies
Get all of our amazing citrus recipes here.
I hope you love these healthy lemon bars! If you make them be sure to leave a comment & a rating so I know how you liked them. Enjoy, xo!
Healthy Lemon Bars (gluten free, dairy free & paleo!)
Ingredients
- For the crust:
- 1/4 cup melted and cooled butter, vegan butter or melted coconut oil
- ¼ cup pure maple syrup
- ¼ teaspoon almond extract
- 1 1/2 cups packed fine blanched almond flour (do not use almond meal)
- 2 tablespoons coconut flour
- 1/4 teaspoon salt
- For the filling:
- Zest from 1 lemon
- 2/3 cup freshly squeezed lemon juice (from about 2-4 lemons)
- ½ cup pure maple syrup
- 4 large eggs
- 1 tablespoon coconut flour, sifted (or sub tapioca flour or arrowroot starch)
- To garnish:
- Powdered sugar (sifted)
- Lemon zest
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper. (Do not use a glass pan as it will likely cause the bottom of the crust to burn.)
- First make the crust: whisk together the almond flour, coconut flour and salt. Next stir in the butter, pure maple syrup and almond extract. Mix until a dough forms. Press dough evenly into prepared pan with your hands. Bake for 15 minutes.
- While your crust bakes, you can make the filling: in a medium bowl, whisk together the lemon zest, lemon juice, pure maple syrup, eggs and sifted coconut flour. You want to whisk really well so that no egg white remain visible.
- Once crust is done baking, immediately and slowly pour filling over crust. Do not allow the crust to cool first, this is critical.
- Lower your oven temperature to 325 degrees F, place bars immediately in oven and bake the bars for 20-25 minutes or until filling is set and no longer jiggles. Cool completely on a wire rack then refrigerate for at least 4 hours to firm up bars. Once ready to serve, use a sharp knife to cut into 12 bars. I recommend garnishing them with powdered sugar and a little lemon zest before serving. Enjoy!
Recipe Notes
Nutrition
248 comments
What other flours can be used besides almond flour?
Ccan one use the equivalent in coconut flour or regular flour if not needed to be gluten free?
You could try using more coconut flour, but I’d suggest using more oil – about 1/3 to 1/2 cup!
Could I use coconut flour instead of almond flour? my boyfriend LOVES lemon but has a nut allergy.
Hi Megan! You could try using more coconut flour, but I’d suggest using more oil – about 1/3 to 1/2 cup.
These sound amazing!! Lemon is so refreshing during the summer!
Agreed! My favorite summertime flavor 🙂
I thought these were dairy free… Eggs are dairy.
Eggs are not dairy!
Anna is correct – eggs aren’t a dairy product (as they don’t come from milk!)
LOL
I just had a great laugh at this one
Is there a way to sub an egg in this recipe? Do you think a flax egg would work? We have to been dairy and egg free
Unfortunately eggs are an essential part of this lemon bar recipe (flax eggs will create a strange texture and flavor!)
I found a decent egg replacement and used it in this recipe! Not sure if the consistency is right, but it sure is yummy! Both Bob’s Red Mill egg replacer and Ener-G egg replacer were successful substitutions!
Perfect – glad those worked out for you!
Eggs are 100% dairy and considered so to someone who is “dairy free” so please don’t label a recipe dairy free if an egg is involved.
While eggs are indeed animal products (making these bars non-vegan), they are not dairy. It can be confusing because they’re sold next to dairy products, but dairy products are “all fluid milk products and products made from milk.” Chickens do not produce dairy products (while cows, sheep, and goats do).
Sorry, I just had to comment, even an entire year later. EGGS ARE NOT DAIRY. How on earth do you think eggs are dairy?! Your rude comment is confusing and funny. Girl, check yourself.
smhhh i cried over ur comment dominiqueee 😂
Eggs are absolutely not dairy. I am dairy free but eat eggs quite often. They are an animal product, but not dairy. It’s really bizarre to me that multiple people have commented stating condescendingly that eggs are dairy.
Do you think using more maple syrup in place of the honey would work? I can’t have honey right now but these look delicious.
Yes that should work!
These look so delicious! And I love that everyone can enjoy them, dairy or gluten free! These just might show up this weekend on Memorial Day.
Absolutely! Perfect for Memorial Day weekend 🙂
yum can’t wait to make these! The perfect spring/summer recipe. I can’t believe it’s already almost Memorial Day!
Just a few days away! Excited for you to try these 🙂
I bet your new patio looks awesome! It would be perfect for a Memorial Day party. These lemon bars look fabulous! I have always loved lemon bars as a kid. They were too delicious!
I’ll have to share photos soon! And yes, love love lemon everything 🙂
These look unreal and I have almost all the ingredients! Could I use vanilla extract instead of almond? Or do you think the almond is necessary…?
Perfect! You can definitely use vanilla extract – it will just change the flavor a bit (i.e. it won’t have an almond flavor).
I made these this afternoon. Beyond amazing!! But wondering what the consistency of the filling should exactly be? thank you!!!
So glad you liked them! If you check out the video it will show you the consistency 🙂
Not sure of how many servings it makes
The recipe makes 12 bars 🙂
Not really sure how these will turn out because they are for my husband and not myself but I am curious about why the lemon top would have cracked. I’m betting that isn’t normal. Any thoughts? Baked for 19 minutes.
Hi! This happens if the eggs were overmixed/whisked or if the bars were overbaked.
Delicious lemon bars gluten free, dairy free I am so amazed.
How many yolks go in the filling? 5 or 1 + 4 egg whites?
4 full eggs + 1 additional egg yolk!
These were so delicious, but in the middle of my pan the crust came up through the filling and the filling was on the bottom – in some places the crust was also between 2 layers of filling. Suggestions? I followed the recipe pretty carefully, but the visual presentation wasn’t great, ha!
Very strange! I would make sure your crust has cooled for a couple minutes before adding the filling – that might help it “set” a bit more. Glad you liked them regardless!
I decided to try and make these bars into more tart like and made in muffin tin..crust floated up..currently cooking..I see no problem besides they are upside down now lol..
So strange! Did you let your crush cool before adding the filling?
How many days ahead of my event can these lucious be made?
Oops trying again, I’ve got lots on the brain.
How many days ahead of my event can I make these luscious lemon bars?
I would make them the day before and keep them in the fridge!
What type of baking pan did you use other than a glass one? Metal?
Yes
Hi,
How do you prevent the lemon liquid from seeping into the crust? When I made these, the liquid seeped through the crust so there was no separation of the two layers, it just ended up being one soggy mess. FYI, I cooked the crust crispy before adding the lemon liquid.
Thanks!
Best,
Inga
Hi Inga! Very strange – I haven’t had this issue making them. Did the crust cool completely? I would make sure the crust is still warm when you add the lemon filling on top (I just let it cool for a couple of minutes).
Same thing with me,I just make this and the result is so soggy
When the bar is finished, is the crust crunchy or soft?
It’s soft like a sugar cookie!
Followed the recipe (just with vanilla extract instead of almond) and they turned out amazing! The pan was devoured within a day. I loved the filling so much, I may double it next time!
Perfect!! So happy to hear that 🙂
Can I replace the coconut oil or coconut flour with anything else? I really want to try this recipe but I am not a big fan of coconut 🙁
Hi monique!
approximately how many days should these last before spoiling?
LOVE EVERYTHING ON UR SITE BTW😍.
iman
quick update: IM AMAZED! Just made these. have to admit i didnt have high hopes, because i am still quite new to baking and cooking, i thought I would mess something up. but this recipe is even good for a beginner.. love it 💛
Hi Iman! SO happy to hear that!! Such a great summer dessert <3
They should last about 3-5 days in the refrigerator! <3
Hi! These sound great, I might make them for a family lunch! Can I substitute coconut flour with almond flour?
Thanks!
Hi Tatiana! The coconut flour helps the crust hold together, so I wouldn’t swap it with more almond flour.
Can I sub almond flour for all-purpose flour?
I wouldn’t recommend swapping the flours in here – the consistency will be very different!
OMG Monique….
I have only one word for this recipe”HEAVEN”😊
It is so delish…I made it few days ago & all gone within few hours….lol
Thanks for the AWESOME recipes…love them all…tried many & it’s always a succes🙌
Love from Canada❤
Niki
Hi Niki! Thanks so much for your comment 🙂 Glad you loved these and are finding tons more that you love, too!
Thank you the recipe! I made it yesterday and it was delicious. My crust was a little bit different, but OK. I used erythriol instead of honey and maple syrup because those are not paleo.
I’ve never baked with erythriol, so that might be what changed up the crust!
The video is no longer available.., and I’m just about to make those for a dinner party! It worked yesterday and now it’s gone. Will you upload it again? 🙁
Just checked it out – the video should be working correctly!
I just made these and I was worried I didn’t whisk the eggs enough as when they came out of the oven they looked “eggy” they turned out perfect!! I added shredded coconut on top and they are now a new house hold treat! Thank you so much for creating this recipe! It’s been very difficult to find something this tasty and healthy at the same time! I look forward to trying more of your recipes
Shredded coconut sounds amazing on top! So glad you found this one 🙂
Hi Monique, these are amazing but for some reason when I let mine cool after the filling is no longer wobbly, it starts to crack big time. How can I prevent this from happening?
🙂
Hi Georgie! This usually happens when you refrigerate the bars while they are still slightly warm!
Can you make this without lemon zest?
The lemon flavor won’t be as strong, but it will still work.
Very Disappointing recipe…..it is just not a good crust or filling. I am a pastry chef by trade, Paleo by my mutation ( not able to digest and process gluten and carbs). The crust is very grainy, like you can taste the ingredient separately, very unpleasant mouth feel. As for the filling, almond extract is not complementing the overall taste. Vanilla or coconut extract would be better. Meyer lemons would be a better choice, I felt like I had been slapped by a raw & bitter citrus police. I think the sweet to lemon ratio should be equal amounts. I will not attempt this recipe again.
Sorry to hear that, Sherry! I’ve made this one many times with success and have never encountered those issues.
Does anyone know if almond flour is ground up blanched almonds or the dried up grounds that are leftover from making almond milk?
It’s ground up blanched almonds 🙂
I made these and substituted the coconut flour with rice flour and skipped the almond extract. It was sooooooo good! I’m gonna make this many more times. Thanks for doing all the work to get it right =)
Great! Glad those swaps worked out.
Followed instructions carefully cooling crust for 2 minutes but the crust still rose up in the pan and the top layer became the bottom layer. Frustrating!
I’m sorry you had an issue. I’ve never had this happen to me! Perhaps wait 5 minutes.
Can I substitute the sweetener with either Stevia powder, Stevia Drops, or Erythritol powder?
Can I substitute the sweetener with Stevia drops, Stevia powder, or Erythritol powder? If so, what would be the quantity to use? Thanks.
I don’t typically bake with alternative sweeteners, so I’m not 100% sure. Let me know if you try it!
Did I do something wrong? The liquid and crust sort of melded together and the crust is soft and rubbery, like the filling soaked in or spilled over. Followed all directions to the T. Still yummy!
I’m so sorry you had such an issue! It sounds like maybe it wasn’t baked long enough in the first place. I plan on retesting this recipe soon and will report back!
Great! I redid them and did crust at 350 instead of 325, and pinched the ends up to keep in all the filling. Was perfect 👍🏻
Perfect! Glad that worked out 🙂
How important is the parchment paper? I typically just bake items directly in the pan. Also, for the coconut sugar, do you use the dark brown, or the white? I just put mine in the oven, and within moments of pouring the filling over the crust, the crust started bubbling up. Kinda bummed, because I’m experimenting with this for a bridal shower where the bride must be GF and DF. Hope my second try doesn’t do that.
Just took it out of the oven and my crust has almost totally absorbed my filling :/ I noticed in the comments section that a few other people have had that problem. Please let us know if you find a solution. Appreciate it!
hmmm i’m so sorry you had an issue. i just retested these and they worked perfectly for me. the trick is making sure there are no cracks in the crust before baking!
Can you substitute key lime juice for the lemon?
I’m sure you could! Let me know if you try it!
HI, Can I use a larger pan and double the recipe?
Sure! That will absolutely work. 9×13 would be great.
I used a gluten-free flour blend instead of the almond flour in the crust and turned out pretty tasty still! If i make these again i think i would switch out the honey in the filling for maple syrup. Thanks for the recipe!
Glad that swap worked out! Let me know how the maple syrup goes, too 🙂
I have not yet tried this but plan to this week. I was wondering if they can be frozen?
I haven’t tried freezing them but let me know if you do!
I just made these, and the same thing happened to me, except that the entire two layers reversed! I did cool my crust in between, but it ended up entirely on the top after baking. I just flipped the pan and peeled off the parchment, which worked okay; I just had to do a little reshaping of the custard layer. But I am super curious about how/why that happened! Regardless, the bars were still delicious and a big hit with our friends 🙂 Thanks for the great recipe!
So strange! I’m not sure why so many people have had issues. I’ve tested this multiple times as written and have never had the crust come to the top. I wish I could help troubleshoot, but my best guess is that the filling was too cold and the crust too warm or there were cracks in the crust.
This was the best paleo lemon bar recipe I’ve tried! (and I’ve tried many) I highly recommend this if you’re looking for a good paleo alternative to lemon bars. I made as written and they turned out perfectly,
Amazing! So happy to hear that.
I am devastated that I used so many wonderful ingredients in this dessert and have it be such an epic failure! The crust was not brown as shown in the picture, the top separated and even though I cooked it longer than stated, it came out soft . We didn’t eat it, we had to throw it out!
So strange! I’ve tested this one many times and have never had an issue. I wish I could help troubleshoot, but my best guess is that the filling was too cold and the crust too warm or there were cracks in the crust.
Whats the difference between almond meal and almond flour?
They’re virtually the same thing but almond flour is almost always made with blanched almonds (and almond meal sometimes uses unblanched almonds).
I made this a few times over the summer and was addicted . I really appreciate a “cleaner” recipe compared to the traditional lemon bar . The recipe includes just the right amount of lemon so that the Taste isn’t too overbearing and so simple to make ! My only issue was that sometimes the crust would stick to the parchment paper even after being refrigerated. However it definitely didn’t take away from the taste ! So good !
So glad you enjoyed! I also like just the right amount of lemon flavor 🙂
I love the recipe
I’m so glad!
Firstly, thank you Monique for this wonderful food blog. I’ve loved every recipe that I’ve tried.
Secondly, I have not tried this recipe yet hence the lack of rating so I apologize in advance for that…
My question is, do you think these bars would freeze well? Food prep is the name of the game during these crazy days.
Absolutely! I’m so glad you’re loving the recipes here. I haven’t tried freezing these, but I think they should freeze well. Just wrap them up tightly before doing so. Let me know if you try it!
Thank you for the response!
Can these be frozen?
I haven’t tried it but I think it would work well! Just thaw them in the fridge when you’re ready to eat.
These lemon bars were so good! I wanted an alternative to Betty Crocker’s lemon bars (my faves) since I’m not eating gluten or dairy, and was worried if these would compare. They exceeded my expectations! They were delicious, thank you so much!
So happy you loved them!
These were 100% not what was described or pictured. The “crust” was more like a loaf and WAY too thick. There was not enough lemon topping…they do not taste good whatsoever and the timing was way off. I wouldn’t recommend this recipe 🙁
Sorry to hear that, Juliann! I’ve never had the issue of the crust being thick or not having enough lemon topping. I might suggest double checking your ingredient ratios!
Thanks for sharing this recipe! I made them but the crust was kind of soft, should I have baked it longer or is the crust just softer cause of the almond flour?
The crust will be softer than traditional bars because of the almond flour but should still hold together well!
when i poured the filling over the crust, the crust started floating to the top!! I’m not sure why this happened
Hi! So strange. Did you let the crust cool completely?
I only have a glass 8X8, if i line in with parchment paper would that be ok or do you think it will still burn?
Excited to make these!
Thank you!
I think it might still burn, but I can’t be certain. Let me know if you give it a shot!
this recipe was AMAZING! I don’t even like lemon bars but I had a random craving and this seriously knocked it out of the park.
Do you think the recipe would work if I replaced the lemon juice with a combo of cacao powder and coconut oil? Thinking about if there was a way to make a chocolate version of this. Thank you!!
Glad you loved them! I would suggest a different recipe, maybe my tahini millionaire bars: https://www.ambitiouskitchen.com/salted-tahini-caramel-millionaire-bars-vegan-paleo/
I only had a glass 8 by 8 pan, so I baked the crust for a few less minutes and kept careful watch over the bars – happy to report they didn’t burn. I also only had half a cup of almond flour left so I subbed the rest with coconut flour. These bars are easy and perfectly tart. Topped with fresh whipped cream
Amazing! So happy to hear that!
How can you say the lemon bars are dairy free when there are eggs in it? I am confused but would like to try the recipe.
Hi Edie! Eggs are not dairy as they come from chickens (not from dairy-producing animals). Enjoy!
These are sooo amazing! I love how tart they are and that crust is INSANE. How long can I store these in the fridge for? Would you recommend freezing them?
So happy you loved them! They should stay good in the fridge for up to 1 week but you can also freeze them for up to 2 months 🙂
Amazing! One question.. How long will these keep in fridge and can I freeze?
Glad you enjoyed! They should be good for up to 5 days in the fridge and I think should freeze well, too 🙂
My crust also floated up like many others. There were no cracks and it was completely cooled before adding the lemon layer.
The bars were yummy, but I didn’t love the almond extra/lemon combo. I would switch the almond extract for vanilla and maybe add some shredded coconut.
Sorry to hear that! I wish I could help troubleshoot but will be testing these again soon. And yes, feel free to use vanilla instead if you’d like.
Hi there! My husband and I double bought lemons soooooo I baked Lemon squares, my favourite. I had never made them with honey, excellent. After pouring the wet ingredients onto the baked crust, I had the filling pour to the edge of the crust and down the sides. I baked it anyways. I have now read all your comments from others who had the “floating” scenario like myself. I think what has happened to myself and the others with this failed attempt is: The crust was baked and pulled away from the sides, the liquid lemon filling had nowhere to go but on the top and then down the sides of the crust. When I bake these again, I will make the raw crust go up the sides of the pan to make a lip and trough and a holding spot for the filling. Thanks for this recipe!! Stay Covid-Safe. Regards from Toronto, Canada
So strange about the floating issue – definitely let me know how it goes next time with the lip! Enjoy and stay safe as well!
My whole family loved this recipe
I’m so glad!
Can you tell me how I can find a substitute for coconut flour. I’m not gluten free. Thanks!
You could try oat flour, but I haven’t tested it with any other crust besides the one I have in the recipe.
I don’t want to give this recipe a bad rating but the temperature or ingredients must be off because I’ve seen this in a few different comments… the crust rises through the filling unevenly and the filling is still very liquid even after cooking for 25 minutes. I might have made the crust a bit uneven, do you think that could be the cause? Super bummed that this didn’t work.
The taste of these are amazing! Super fresh and bright! My only suggestion is make sure you really push the crust to the edge so there aren’t any gaps. I had some filling seep through underneath which isn’t ideal but still delish. Also dust with powder sugar just before serving because it quickly melts into the filling! But yum
I liked these, but I think I’d add a little more honey next time. Traditional lemon bars are so sweet and I think I was expecting (maybe hoping for:) a little more of that sweet taste. Otherwise, good flavor and perfect if you’re looking for a bar that’s not very sweet.
These are meant to be a bit on the lighter side so feel free to sweeten them more next time 🙂
This recipe was a nice consistency, but the honey way overpowered the filling. I guess if you had no choice but to use honey and were used to it’s taste with almond and coconut flour, you may like these bars, I’m wondering if monk fruit sugar may be a better subsitute. I made these for a shower and have decided I need to also bring the standard lemon bar, so back to the kitchen I go!
Noted thank you!! Just a heads up: monk fruit sugar might end up being too sweet in these bars (it’s much sweeter than regular sugar, honey, maple syrup, etc.)
These are lovely! They aren’t indistinguishable from more traditional lemon bars, but for a much healthier, dairy free version they are excellent and, for me, maybe even preferable. I also love how tart they are, just the right balance and not over-sweet!
Absolutely! Glad you love them!
Hi! I wanted to make these but my dad has a nut allergy. Can I replace coconut and almond flour just for gluten free flour?
I wouldn’t recommend, I’m sorry! I have only tested these as is. Sorry!
Please help! The ingredients listed and the recipe DO NOT INCLUDE how much coconut sugar and honey. I’m hoping to make these today – how much do I need? Thank you so much!
Hi Heather! Apologies for the confusion here. I’ve recently updated this recipe as readers were having issues with the consistency of the bars. The current recipe listed + the newly-added video are correct! Enjoy!
These are extremely lemony, super creamy and the base and the filling complement each other really well – love them!
O one more thing: the base was quite soft, it was very difficult to cut a good-looking slice off.
So glad you enjoyed! Be sure they’re nice and chilled before cutting – that should help.
I have a love/hate relationship with “healthy” desserts because 1. I’m a bad baker to begin with 2. They never actually taste that good. But these lemon bars were SO delicious and easy that they will definitely be on dessert rotation in my house. Thank you for another insane recipe!!!!
Totally get that! I’m glad you found this recipe! Perfect treat 🙂
Lived making your Lemon Bar Recipe, everybody in my family loved them. So I had to make four more batches, really quick. Thanks a bunch. I did make a change, I used Splenda as we are very diabetic, it tasted great. No complaints.
I’m glad that worked out well! Such a great treat 🙂
I LOVE YOUR BLOG!! your recipes are great and delicious!
can i replace the coconut flour with cornstarch/corn flour ?
thank you
I’m so glad! Unfortunately, I would not recommend substituting the flours here as the texture will be much different.
Maybe I missed it, but it doesn’t say the temperature for baking the crust or the bar after you add the lemon filling. Also how long to cook. I’d like to try these bars, but I need that info.
Hi! In Step 1 you’ll see to preheat your oven to 350 degrees F, which is the temperature you’ll bake the crust at. In Step 2 you’ll see it says to bake the crust for 15 minutes. Then in Step 5 you’ll see to lower the heat to 325 degrees F to bake the bars with the filling on top for 20-25 minutes. Enjoy!
This was delicious. Didn’t change any ingredients. My oven always is a bit hotter so I set it to 18 minutes and I was super glad because it was done early. Just goes to show that you need to keep an eye out, only you know your oven so remember times vary. Perfectly lemon, delicious crust and great texture.
Perfect! I’m glad they turned out well!
one of my all time favorite recipes! I made the crust with oat flour and it was still delicious. Tastes so indulgent but SO much less sugar than the traditional lemon bars I used to make. The filling is so bright & yummy. Will definitely be making again and again!
Perfect! So glad you enjoyed!
Delicious, but the presentation suffered a bit. I think the variables in creating a healthier lemon bar make it an opportunity to try this again and hopefully get it down pat! taste was great, the crust had so much flavor, you wouldnt know these were alternative sugars and flours!
So glad you liked the taste! Let me know how it goes the next time around 🙂
These are unbelievable! Thanks, Monique!
So glad you loved them!
I followed all of directions and ingredients (although after squeezing 4 lemons, I still needed more to get the right amount so I cheated and used lemon juice for the remaining amount) and it was good! Perfect for this spring day and a good alternative to other recipes, as this one is much healthier!
Perfect! Glad you enjoyed 🙂
THESE ARE THE BEST LEMON BARS EVER!!!!! Blow all other lemon bars out of the water. You won’t regret giving these bad boys a try!!!
I’m so glad you love them!!
As I was getting ready to serve up these bars my fiance was talking about the most amazing buttery, sugary rich lemon bar he had back in college when he worked with a chef. I said “well sorry, these are healthy so they probably won’t meet your expectation.” He took a bite and to my surprise declared that this was the best lemon bar he has ever had. I thought he was being sarcastic until I tried one. I’m not a serious lemon lover like he is but these blew me away too. Follow the directions closely and you wont be disappointed!
Love that!! I’m so glad!
These were excellent! I added a couple drops of liquid stevia to sweeten a bit more and added the zest of an extra lemon because I love extra lemon flavor! These are healthy enough for breakfast too! Thank you for this recipe! I’ve found my new go-to recipe for lemon bars!
Perfect! Glad you loved them!
Thank you for this wonderful recipe! What a great idea to add almond extract to the crust!
The best flavor! Glad you enjoyed!
So lovely and refreshing!! Love turning to this recipe for a little gentle nutrition with my desserts. The almond flour and extract are perfect flavor complements to the lemon.
Also I cannot digest dairy well but eggs are 100% perfectly fine. 🙂
Perfect! So glad you enjoyed!
Instead of lemon can I use oranges like orange juice and orange zest? I h ave many oranges at home so I thought it be a nice idea to use them doing this recipe instead of using the lemon but I dont know if the orange will change consistency of the recipe. Thanks
I haven’t tried it, but I think it should work ok!
I have not made these yet but is super fine almond flour the same as fine blanched almond flour
and if so can I use it?
Blanched just means that the almond flour is made after removing the skin on the almonds, so regular, super fine almond flour may have skins in the flour. Both will work but the regular almond flour might just have more of a gritty texture!
I made this recipe and it was delicious and you wouldn’t even expect that they were healthy or gluten free
So glad you loved it!!
I made these today and they taste great. I did notice that while I followed the recipe to a T and used an 8×8 pan the bars came out really thin, not like the thicker bars pictured or shown in the video. Not sure what happened there?
Hi, Heather! So sorry for the delay. Hmm that’s strange, when I made them and tested they came out thick, as did they with my photographer and videographer. Did you check your pan size? Could it perhaps be a 9×9?
Can I substitute lemon for lime? Where I live I cant find lemons just limes.
Thanks
Hi, Maria! I haven’t tried that, but I think limes would work great here! Let me know how they turn out 🙂
These turned out really soggy/mushy for me. Not sure why. I am pretty terrible with baking but did follow the recipe.
Hi, Amy. Sorry for the delay. I’m so sorry you had an issue! Did you bake long enough?
I tried this and it’s amazing! I just have a question. Is it possible to substitute the maple for honey?
Hi, Sara! Sorry for the delay. I think so, yes! They might just not be as sweet.
Hi, I am going to try this recipe this weekend. I wonder, can I add blueberries to the lemon mixture? Maybe a cooked down blueberry swirl to the top? I also wonder if I can add ground pecans to the crust? I like a nutty crust and pecans always add something extra.
Hi, Kim! I haven’t tried it with blueberries, so not exactly sure, but I think a cooked down swirl sounds amazing! And I think a bit of ground pecans in the crust should be fine 🙂 Let me know how it goes!
Turned out so yummy! Using the coconut flour adds such a beautiful flavor. I also used coconut oil to bind the dough and that boosted it. My go to lemon bar recipe 🙂
Woohoo!! So happy you loved them, Ranjana!
These were impressively delicious – everyone loved them. My top cracked so next time I will have to check them before 20 minutes but will certainly make again.
I’m so glad to hear that you loved them! Let me know if that happens again. Glad they tasted good, though–that’s what matters!
I cannot rave enough about this recipe. It is simple and practically foolproof. The lemon bars are exquisite and DO freeze well.
A guilt free treasure
REALLY impressed with the recipes on this site
Aw thank you SO much! Happy they turned out perfectly and that they froze well!
I love lemon squares and bars so I was very sad when these didn’t taste as I expected. I followed the recipe exactly and the egg taste was just too prominent for me and my boyfriend. Most reviews are from 2018 and it says the recipe was recently updated so I’m unsure what changed. Ended up tossing these in the trash 😩
Hi, Amanda! So sorry to hear that you guys didn’t love these. I’ve found the updated version of the recipe to be much more consistent (and better!) than the older version. I’m assuming you made the recent version of the recipe, right?
Love this recipe and made it in Silpat cupcake mat and turned out great!!!! Thanks for sharing.
Awesome! So happy that worked well 🙂
5 stars it just wont let me tap on 5. A really tasty lemon bar that was easy to make. Thank you.
Ahh sorry, that happens to some people! Mind letting me know what internet browser you’re using?
Happy you loved them!
I think I figured out the crust problem. I made the recipe and the flavor and consistency is perfect but the filling leaked into the crust as everyone else is saying. When I made the crust, I realized how LITTLE it made and I could barely fill the dish making the layer ultra thin. No wonder the filling leaked through. When I make this again, I will DOUBLE the crust recipe and I believe this will fix the problem.
That’s a good idea! We actually updated this recipe last spring so the comments may be referring to the older version — not sure. The recipe that you see now has worked well for me!
can I use gluten free flour with xanthan gum instead of almond flour?
I wouldn’t recommend subbing the flour in here, as the texture would be really different, sorry!
Great recipe! Refreshing & not too sweet. I used olive oil for the coconut oil & raw agave nectar for the maple syrup because that’s what I had on hand. Thanks AK!
Happy those subs worked well and that you loved them, Jessica! ❤️
Seriously delicious! Perfect combo of zesty and sweet. I’ll be making these often.
I’m so glad you loved them, Faith! Thanks so much!
I was so excited for this recipe, but disappointed with the results. I followed the instructions, measurements, and ingredients exactly and the result wasn’t what I was hoping for. The lemon bars have a good taste but a gritty texture. You can feel the texture of the flours. Was hoping for better.
So sorry to hear the texture was off. Do you mind sharing what brands of flours you used?
I used great value brand flours.
Thanks for letting me know. I’m not sure what could have happened, but really appreciate the feedback ❤️
These bars are fantastic! I found the recipe yesterday and made for a friend’s birthday. I ran out of maple syrup for the filling and used honey instead and found it a little too sweet so will probably reduce the amount for next time. Also got a little tripped up by the cooking time and total time as it only has 25 mins for cook time and doesn’t include the 15 minutes for the first part cooking the crust. Will def make again! 🙂
So happy you loved them! Good to know about the honey being a bit sweet, and thanks for the note about the cook time!
I’d like to make this with BRM 1:1 GF flour instead of almond flour…is that possible?
Hi – I do not recommend substituting any other flour in this recipe.
Mine did not rise at all there super thin
Oh no! Did you change anything about the recipe?
I am not gluten free so would love it if there was a version with whole wheat pastry flour instead since that’s what I usually cook with and there are recipes on your website using it. The family likes the bottom to be crunchy instead of soft. How much of each ingredient would I use for the crust with pastry flour? Any help would be very much appreciated
Hi Taylor! I’ve only made the recipe as-is, so I can’t be certain how the ingredients will change using whole wheat pastry flour.
I made the recipe exactly and crust turned out very soggy. The filling and crust taste good, but disappointing the crust did not turn out.
I am so sorry to hear the crust didn’t turn out for you. Did your crust seem baked before adding the fulling?
Made these last night and WOW they are insanely good. Added poppyseeds to the crust for some extra nuttiness & they turned out great. The perfect summer dessert!
Is it supposed to be wet on the inside still after you take it out of the oven? Mine was completely set and I even baked it past the recommended time but it had a few cracks on the top and I could that it was still wet on the inside.
Hi Kayli – How wet on the inside? Like completely raw or just moist?
I would say not raw but very moist. After refrigerating I don’t think the texture is right as it’s still quite wet. I think they’re edible.. but not right. 😆 I did use a glass pan because I didn’t have a metal one. So I’m sure that was the issue
Yes, that definitely could be the issue. If you give these a try with a metal pan, let me know how they turn out for you!
Also, what type of pan did you use? I highly recommend avoiding using a glass pan. Metal works best!
I love your recipes! Your healthy desserts are amazing because I’m of refined sugar, but I’m not gluten free. Can I substitute all purpose flour? Is it 1-1?
Hi Brennan – I would not recommend substituting the flour in this recipe as the crust will have a much different consistency and flavor.