Healthy lemon bars that are gluten free, dairy free and paleo! The crust is made with a mix of almond flour and coconut flour and the light lemon filling is made with just 4 simple ingredients: fresh lemon juice, honey, eggs and coconut flour. You're going to LOVE these easy to make bars.
Course
Bars, Dairy Free, Gluten Free, Paleo
Keyword
healthy lemon bars
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
Servings12bars
Calories189kcal
AuthorMonique of AmbitiousKitchen.com
Ingredients
For the crust:
1/4cupmelted and cooled coconut oil
¼cupcoconut sugar (or sub 2-3 tablespoons honey or maple syrup)
1egg, at room temperature
¼teaspoonalmond extract
1cuppacked fine almond flour (do not use almond meal)
3tablespoonscoconut flour
1/4teaspoonsalt
For the filling:
Zest from 1 lemon
½cupfreshly squeezed lemon juice (from about 2-4 lemons)
½cuphoney
4large eggs
1egg yolk
1tablespooncoconut flour, sifted (or sub tapioca flour or arrowroot flour)
To garnish:
Powdered sugar (sifted)
Lemon zest
Instructions
Preheat oven to 325 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: In a medium bowl, add in the coconut oil, coconut sugar, egg and almond extract. Mix together until smooth. Add in almond flour, coconut flour and salt. Mix again until a dough forms. Press dough evenly into prepared pan with your hands. Bake for 10 minutes, then remove from oven and allow to cool for two minutes before adding your filling.
While your crust bakes, you can make the filling: In a medium bowl, whisk together the lemon zest, lemon juice, honey, eggs, egg yolk and coconut flour. Pour over crust. Bake for 18-25 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!