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Here, you’ll find the perfect balance between sweet honey and zesty citrus flavors. This easy dessert recipe is completely gluten-free and dairy-free.
Sometimes my friends and I get together to talk about the books we’re reading. I love these book club sessions.
When it’s time to do it at my home, I like creating new things that they can enjoy.
Since a couple of them eat gluten-free, I’m always on the lookout for recipes that they can enjoy.
So, I decided to turn my famous lemon bars gluten-free so everyone can enjoy them.
These bars have the perfect melt-in-your-mouth crust and a gooey, honey-sweetened lemon filling that’s perfect for gatherings.
I’ve heard a lot of people say they don’t like to bake gluten-free recipes since they are so complex to make. However, you can whip up the entire dessert in just under an hour and with minimal prep time.
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Pin ItBesides the flavor, each square has 235 calories. And, they don’t have any refined sugars or unhealthy fats, making them a healthy sweet treat.
Ingredients and Substitutes
CRUST
Super fine almond flour (1 1/2 cups) – Swap with oat flour to keep it gluten-free. Just keep in mind that this can change the nutritional value of the recipe.
Melted coconut oil (2 tbsp) – You can use butter or ghee as an alternative.
Honey (2 tbsp) – Replace with maple syrup or agave nectar.
Vanilla extract (1 tsp) – Substitute with almond extract or maple extract.
Salt (1/8 tsp)
FILLING
Large eggs (4)
Lemon juice (1/2 cup) – You can also use lime juice or a combination of lemon and orange juice.
Honey (1/2 cup) – If you want to keep it lower in carbs, you can use a sugar-free sweetener.
Coconut flour (4 tsp) – Replace with almond flour.
How to Make Lemon Bars
Step 1. Preheat your oven to 350F and prepare an 8×8-inch pan by lining it with parchment paper. Grab a large bowl and mix the almond flour, melted coconut oil, honey, vanilla extract, and salt.
Step 2. Place it on the baking pan and press it down evenly. I used a spatula to make sure it had an even thickness. Place it in the oven and bake for 10 minutes.
Step 3. While the crust is baking, grab a medium bowl. Whisk the eggs and then add the lemon juice, honey, and coconut flour.
Make sure you whisk everything until it creates a smooth batter, without any lumps.
Step 4. When the crust is done, remove it from the oven and pour the filling over it.
Step 5. Place it back into the oven for another 15 minutes.
Step 6. Turn off the oven, leave the door open, and let the lemon bars sit inside for another 15 minutes to let them cool down.
Step 7. Remove the lemon bars from the oven and let them cool at room temperature for about 20 minutes, then transfer them to the fridge and let them chill for at least 2 hours.
Slice them into 9 squares and serve immediately.
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Pin ItHow I Would Modify This Recipe
- Make it Lower in Carbs: Replace the honey with a liquid sugar-free option like liquid allulose or monk fruit syrup.
- Play With the Citrus: If you love an extremely tart dessert, add a tablespoon of freshly grated lemon zest to the filling mix before baking.
- Add Other Flavors: Try adding other fruits like mashed raspberries or cranberries to the filling.
My Tips & Tricks
- Use freshly squeezed lemon juice: Bottled lemon juice often has preservatives that change the flavor. I always recommend using fresh lemons.
- Sift the coconut flour: Coconut flour loves to clump. Make sure you shift it before whisking the eggs to ensure a silky smooth filling.
- Don’t skip the gradual cooling: Leaving the bars in the turned-off oven is my secret to creating ugly cracks on the surface of the bars.
My Storage Tips
Place any leftovers in an airtight container and keep them in the fridge for up to 4-5 days. You can also wrap them individually in parchment paper and keep them in the freezer for up to 3 months.
Lemon Bars (Gluten Free)
Cals: 235 Protein: 6.1 Carbs: 19.8 Fat: 15.8
Ingredients
Crust
- 1 1/2 cups super fine almond flour
- 2 tbsp melted coconut oil
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/8 tsp salt
Filling
- 4 large eggs
- 1/2 cup lemon juice
- 1/2 cup honey
- 4 tsp coconut flour
Instructions
- Preheat your oven to 350F and line an 8×8-inch pan with parchment paper.
- In a bowl, mix together all the crust ingredients until a dough forms. Transfer it to the pan and press it down evenly, making sure the thickness is consistent throughout. I did it using a spatula.
- Pop into the oven and bake for 10 minutes.
- While the crust is baking, prepare the filling. In a medium bowl, whisk the eggs, then mix in the lemon juice, honey, and coconut flour. Continue whisking until the mixture is smooth with no lumps.
- Once the crust is done, take it out of the oven and pour the filling over it. Return it to the oven and bake for another 15 minutes.
- Turn off the oven, crack the door open, and let the lemon bars sit inside for 15 minutes to cool gradually. It should prevent the lemon bars from cracking.
- Remove from the oven and let cool at room temperature for about 20 minutes, then transfer to the fridge and chill for at least 2 hours.
- Slice into 9 squares and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
