Even before I started this blog I knew I
wanted needed to create my own paleo version of the lemon bar. I mean, it’s a classic Southern dessert and a staple at all sorts of events. From backyard barbecues, to church potlucks, to baby showers. When in doubt, bring lemon bars.
My paleo version is just as tasty as the “real deal”, but just a little healthier. The crust is a gluten free shortbread crust, lightly sweetened with coconut sugar. It’s so easy to make and SO GOOD. The dough is also dangerously good, so try not to eat it all before baking. 😉 The lemon filling is sweetened with honey, ooey gooey, and oh so lemony! It took me a few tries to get the right texture for this filling and the final result was well worth the wait.
Now, did I mention that these are really lemony? So if you don’t like lemony things, you probably won’t like this recipe. Just sayin’. But if you love lemony things and want a delicious, refreshing dessert, then you’re in luck!
This recipe is pretty easy to make. Just keep an eye on the bars during baking. The crust can easily go from lightly browned to almost burning, so make sure to remove it at just the right moment. Similarly, the lemon filling can easily go from just set on top to overdone. When cooking the lemon filling, check on the bars just before 20 mins and wiggle the pan around a bit. The middle will probably still be loose and if you gently tap the top with your finger, you would get filling on your finger. Let it cook for a few more minutes then check again. Right when the lemon filling is done, you will be able to gently touch the top without your finger sinking in. You will be able to tell that the layer beneath the top is still very liquid and easily jiggles around. That’s exactly what you want. It will finish setting while it cools.
This recipe works with an 8×8″ or 8×6″ pan. For an 8×6″ pan I usually cut it into 12 squares. For an 8×8″ pan I cut it into 9 large squares or 16 small squares, depending on what I am making them for.
I hope you enjoy this recipe!
- ½ cup (112g) butter, ghee, or coconut oil, softened
- ¼ cup packed (43g) coconut sugar
- ¼ tsp vanilla extract
- 1 cup packed (150g) almond flour
- ¾ cup (93g) arrowroot powder
- 2 pinches sea salt
- 5 large eggs + 1 egg yolk
- 1 cup (340g) honey
- ¾ cup lemon juice, freshly squeezed
- 2 Tbsp lemon zest
- ¾ cup packed (112g) almond flour
- ¼ cup (31g) arrowroot powder
- Powdered coconut sugar or arrowroot powder for dusting (optional)
- Preheat oven to 350ºF/177ºC and line baking dish with parchment paper. Make sure to leave some overhang to help with removal after cooling.
- To make the crust, mix together softened butter, coconut sugar, and vanilla in a large mixing bowl until creamy and smooth.
- Add in almond flour, arrowroot powder, and sea salt and mix until a dough forms.
- Press the dough into prepared baking dish, creating an even layer.
- Poke a few holes in the crust with a fork.
- Bake for 20-25 mins or until lightly browned.
- Allow to cool on cooling rack.
- In the same mixing bowl as earlier, whisk together eggs, honey, lemon juice, and lemon zest.
- While whisking, gradually add in almond flour and arrowroot powder. Whisk until well combined.
- When the crust is cool, gently pour lemon filling on top of crust.
- Bake for 20-22 mins or until the top is just set. Take care not to overcook.
- Allow to cool in pan on a cooling rack for about 3 hours.
- Once it is completely cool, remove the bars using the parchment overhang. You may need to loosen the corners a bit with a knife.
- Cut into squares.
- Sprinkle with powdered sugar or a bit of arrowroot powder for presentation just before serving.
- Store under refrigeration for up to 5 days.
Did you like the recipe? Have any questions? Let me know below in the comments!