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These creamy paleo lemon bars have a nut free, grain free honey-sweetened shortbread crust with a perfectly sweet-tart lemon custard layer to top! Dust with organic powdered sugar or dollop with coconut whipped cream for a deliciously dreamy dessert!
Welcome to your lemony weekend – I’m bringing you not one, but TWO brand new lemon-themed desserts!
I didn’t originally plan on sharing back-to-back lemon recipes, but after sneak-peaking tomorrow’s recipe on my Instagram stories, I received overwhelming requests from many of you wanting the lemon recipes NOW!
And, well, I’m here to please so here they are – beginning with these sweet-tart, perfectly creamy (and super simple!) lemon bars!
I’ve been making an effort to share nut-free baking recipes more often, since it’s a request I receive all the time.
These lemon bars are an easy paleo treat to make nut free since coconut flour actually makes a delicious shortbread crust that goes perfectly with the creamy lemon custard layer!
While making these bars, I wound up learning something sort of interesting: the filling (custard layer) needs to be poured onto the crust when it’s HOT out of the oven. Interesting, right?
For my first try, I allowed the crust to cool too long after pre-baking, and I was met with upside-down lemon bars when they were done baking.
That’s right – custard on the bottom and crust on top. Not ideal, although they tasted great!
Anyway, I was quick to blame the whole paleo/nut free recipe and wallow, until I decided to do some research. As it turns out, this is a somewhat common lemon bar issue that happens when the custard layer leaks into the crust while baking.
The salutation, is to pour the lemon layer over a fresh-out-the-oven-crust (hot) so the eggs immediately start cooking, creating a “seal” between the layers.
Luckily, my second batch came out a-okay in terms of flavor, texture, and appearance! Not to mention, with the timing issue fixed, these lemon bars are SO easy to make.
However, it’s not quite as easy to let them cool fully before digging in (but you MUST!) since they just look and smell so darn yummy!
Trust me though – they’re worth the wait, AND, to speed things up, you can chill in the fridge so they finish setting after they’re nearly at room temperature. For toppings, you can go with a dusting of organic powdered sugar, grated lemon zest, or a dollop of coconut whipped cream.
I hope you’re ready for tart-sweet heaven – let’s make these lemon bars!
Perfect Paleo Lemon Bars {Nut Free}
Paleo Lemon Bars {Nut Free}
These creamy paleo lemon bars have a nut free, grain free honey-sweetened shortbread crust with a perfectly sweet-tart lemon custard layer to top! Dust with organic powdered sugar or dollop with coconut whipped cream for a deliciously dreamy dessert!
Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesCourse:Baking/DessertCuisine:Nut Free, PaleoServings: 16 bars
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Ingredients
Crust:
1/4cupraw honey1/3cupgheeroom temp*1eggroom temp1tsppure vanilla extract2/3cupcoconut flour1/4cuptapioca flour1/8tspsea saltgrated Zest of 1 lemon
Filling:
1/2cupfresh squeezed lemon juiceabout 4 lemonsGrated zest of one lemon1/3cup + 1 Tbspraw honey3large eggs PLUS 1 yolk1Tbsptapioca flour1/2tspcoconut flour
Instructions
Preheat your oven to 350 degrees F. Line an 8 x 8” baking dish with parchment paper on the bottom and up the sides.
To make the crust, whisk together wet ingredients until smooth (or use an electric mixer, then stir dry ingredients in until well combined. Chill if necessary to form a dough (5-10 mins). Press crust into bottom of parchment paper evenly, then poke all over with a fork.
While crust bakes (see below), whisk together all filling ingredients in a large bowl until very smooth, set aside.
Bake crust 10-12 minutes or until lightly brown around the edges, then whisk filling mixture one last time and pour over HOT crust (important!) AND lower oven temp to 325 degrees F. Continue to bake another 15-18 minutes at 325, or until filling is just set in the center.
Allow the pan to cool on a wire rack completely, then refrigerate at least 2 hours before serving. Refrigerating overnight will work too.To serve, cut cooled bars into 16 squares using a long sharp knife for neat edges.Dust with organic powdered sugar, grated lemon zest or top with a dollop of coconut whipped cream and serve! Store leftovers covered in the refrigerator for up to 3 days.
Recipe Notes
*Coconut oil or grass fed butter can be used as well
Nutrition
Calories: 114kcalCarbohydrates: 14gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 50mgSodium: 45mgPotassium: 28mgFiber: 1gSugar: 9gVitamin A: 60IUVitamin C: 3mgCalcium: 6mgIron: 0.4mg
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What I Used To Make My Paleo Lemon Bars:
Want More Paleo Desserts? Try One Of These!
Paleo Lemon Curd Tartlets
Lemon Poppy Seed Donuts
Key Lime Pie with Coconut Pecan Crust
Paleo Lemon Blueberry Muffins {Nut Free}
Carrot Cake with Coconut “Cream Cheese” Frosting
Strawberry Lemon No-Bake Cheesecake {Paleo & Vegan}
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