Easy Gluten Free Lemon Bars Recipe (Paleo)

overhead shot of sliced lemon bars on parchment paper

5 from 1 vote

Easy Gluten Free Lemon Bars Recipe (Paleo)

These Paleo and Gluten Free Lemon Bars are the perfect way to welcome summer. They are a light and healthy sweet treat that everyone will love. Made with layers of gluten-free crust and a sweet and tart lemon curd filling.

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Servings: bars

Author: Jean Choi

Ingredients

For the crust

1 cup almond flour
1 cup flaxseed meal
2 tbsp coconut oil, melted
1 tbsp water
1 tbsp maple syrup
1/4 tsp baking soda

For the filling

Juice and zest from 2 lemons
4 eggs
1/4 cup coconut flour
1/4 cup maple syrup
1/8 tsp sea salt
Cinnamon to garnish

Instructions

Preheat oven to 350 degrees F.
Line an 8x8 square baking pan with parchment paper.
Combine all the ingredients for the crust in a bowl and mix until the mixture is crumbly and sticky.
Press the mixture into the bottom of the lined pan in an even layer
Whisk together all the ingredients for the filling, except cinnamon, in a large bowl.
Pour over the pressed crust.
Bake for 40 minutes.
The bars will firm up as they cool. Sprinkle with cinnamon.
Once cooled, cut into individual squares. Refrigerate to store.

Notes

Expert Tips

I dust my lemon bars with cinnamon. If desired, you can dust them with the traditional powdered sugar, but keep in mind that this is not paleo.

Storage Tips

To store leftovers, first let them cool completely. Then, place them in an airtight container or cover them tightly with plastic wrap. Store the containers in the refrigerator for up to 5 days.

For longer storage, freeze the bars by pre-freezing them on a baking sheet until solid, then wrap each bar individually in plastic wrap or aluminum foil, and place them in a resealable freezer bag. Freeze for up to 2-3 months.

When ready to enjoy, thaw the bars in the refrigerator overnight or at room temperature for a few hours.

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