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    Allianna's Kitchen » Season » Summer

    Published: Sep 19, 2022 · Modified: Jan 9, 2023 by Allianna Moximchalk · This post may contain affiliate links · Leave a Comment

    Gluten Free Lemon Bars

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    These Gluten Free Lemon Bars are deliciously tart and creamy paired on top of the best grain free shortbread crust. The texture of the lemon filling comes out perfectly fluffy. These make a great treat or sweet snack for any citrus-lover. One bite of these and you’ll fall in love! 

    Gluten Free Lemon Bars on a plate with speckles all over it.
    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • Substitutes and Variations
    • Step By Step Instructions
    • Equipment Needed
    • Recipe FAQ
    • Expert Tips
    • Storage Instructions
    • More Recipes You Will Love
    • Did you try this recipe?
    • Gluten Free Lemon Bars

    Why You Will Love This Recipe

    • They are easier so easy to make! Simply mix everything together, and let them bake in the oven. 
    • These Gluten Free Lemon Bars are so dreamy! The filling is creamy and tart, and the crust is sweetened and crisped to perfection. 
    • This recipe is a great healthy alternative to regular lemon bars which are loaded with processed sugars and carbs. 
    • These lemony treats are great year-round. They are the best citrus dessert. 
    • This recipe is naturally gluten free, grain free, dairy free, flourless, keto, low carb, autoimmune protocol, AIP, vegan, paleo, soy free, and refined sugar free. 
    • These Vegan Twix Bars are another delicious treat. The shortbread crust in this recipe is absolutely delicious. 

    Ingredients

    Gluten Free Lemon Bar ingredients placed in 10 bowls of different sizes.
    • Lemon juice & zest- A necessity for lemon bars. You’ll want to use fresh lemons here. They create the best citrus flavor that a bottle just can’t replicate. Look for a smooth and slightly soft lemon which will give you the most juice. 
    • Eggs– Binds together all of the ingredients for the creamy lemon filling. 
    • Honey– A little extra sweetness to balance out the lemon. 
    • Cassava flour- This gives the shortbread crust its structure. I only use Otto’s brand of cassava flour. I use it for everything, not just baking. Not all cassava flour is the same, and I have found theirs to be the best. 
    • Ghee– My favorite butter alternative. Ghee is simply just clarified butter, meaning the lactose and casein are removed. 
    • Coconut sugar- This gives the shortbread crust the perfect amount of sweetness. Coconut sugar is my favorite substitute in baking. 
    • Vanilla extract & sea salt- enhances the flavor of the crust. 

    See recipe card below for a full list of ingredients and measurements.

    Substitutes and Variations

    • Almond flour can be substituted for cassava flour, but the consistency of the dough tends to be more grainy.
    • These delicious lemon treats should be made with real eggs and not a substitute to achieve a smooth, creamy texture.
    • If you want to change up the citrus flavor, try limes for another fun, fruity bar.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Step By Step Instructions

    Gluten free lemon bars coconut sugar mixture in a bowl with white spatula.
    Preheat the oven to 325 degrees F and grease an 8×8 baking pan. For the crust, combine melted ghee, coconut sugar, and vanilla in a mixing bowl.
    Gluten free lemon bars shortbread mixture in a bowl with spatula.
    Add 3/4 cup cassava flour and mix until combined.
    Gluten free lemon bars shortbread crust in a rectangular pan.
    Press the dough firmly into the greased baking pan. Bake for 20-23 minutes. Take the crust out and let cool. Reduce the oven temperature to 300 degrees F.
    Lemon filling for bars being whisked together in a bowl.
    For the filling, combine the lemon juice and zest, eggs, honey, and 6 tablespoons of cassava flour. Whisk well.
    Gluten free lemon bars in a pan.
    Once the crust is cooled, pour the filling over the crust. Bake for 40 minutes. Remove from the oven and let cool at room temperature. Let cool in the fridge for several hours before serving.

    Equipment Needed

    • mixing bowl
    • whisk
    • 8×8 baking dish
    • spatula

    Recipe FAQ

    Can I make these into dessert cups?

    Absolutely! This would be such a fun dessert to make in muffin liners. You will have to adjust the cooking time since the cups will take less time than a full dish. Start out cooking the cups for 30 minutes, and then check to see if they jiggle.

    How do you pick the best lemons?

    Look for a a smooth, glossy, slightly soft lemon. Ones that are too bumpy and hard will be under-ripe, not juicy, or shriveled inside.

    What is shortbread?

    In general, shortbread is a crispy, rich type of cookie made with butter, flour, and sugar. In this recipe, we use ghee, cassava flour, and coconut sugar to make the best gluten free and dairy free shortbread crust. The shortbread crust holds the lemon filling in place.

    Can I make this recipe vegan?

    I do not suggest trying to substitute this recipe to make it vegan. The eggs are a huge part of what makes this lemon filling so good!

    Expert Tips

    • Tip #1: Be sure to let these chill fully in the fridge. This allows the lemon bars to solidify and will keep them from crumbling when you cut them. 
    • Tip # 2: Use fresh lemons! They create the best flavor for these lemon bars that a bottle of juice cannot replicate. 
    • Tip #3: I use an electric juicer. A handheld one would work as well, but this electric juicer is so fast and easy to use. I use it all the time!
    Lemon bars on white paper on a sheet pan.
    Close up photo of a lemon bar with a sliced lemon on top.

    Storage Instructions

    • This recipe can last for up to 5 days in an airtight container in the refrigerator.

    More Recipes You Will Love

    • Vegan Twix Bars
    • Paleo Mint Cookie Bars (AIP Option)
    • Vegan Peanut Butter Cheesecake Bars
    • Healthy Marshmallows

    Did you try this recipe?

    Leave a rating and a review below.

    Be sure to tag me on Instagram.
    close up photo of a lemon bar

    Gluten Free Lemon Bars

    Course Dessert, easy, Snack
    Cuisine American, gluten free
    Keyword gluten free dessert, homemade
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 8 bars
    Author Allianna Moximchalk
    338kcal
    Cost $10
    Print Recipe Pin Recipe

    Equipment

    • 8×8 baking dish

    Ingredients

    For the shortbread crust

    • 1/2 cup ghee melted, or vegan butter, or regular butter if tolerated
    • 1/4 cup coconut sugar
    • 1 tsp vanilla extract
    • 1/4 tsp sea salt
    • 3/4 cup cassava flour I only use Otto's brand!

    For the lemon filling

    • 1 cup fresh lemon juice varies based on size, but roughly 5-6 lemons
    • zest of one lemon
    • 6 eggs
    • 3/4 cup honey
    • 6 tbsp cassava flour Otto's brand

    Instructions

    • Preheat the oven to 325 degrees F. Line and grease an 8×8 baking pan.
    • Make the shortbread crust- mix the melted ghee, coconut sugar, and vanilla. Add the cassava flour and mix until well combined. Firmly press the dough into the baking pan. Bake for 20-22 minutes.
    • While the crust is baking, make the lemon filling. Combine the lemon juice and zest, eggs, honey, and cassava flour. Whisk until everything is incorporated evenly.
    • Once the crust is done, remove from the oven and reduce the temperature to 300 degrees F. Let the crust cool for 5 minutes.
    • Pour the lemon filling over the crust. Bake for 40 minutes.
    • Remove from oven and let cool at room temperature. Once cooled, place in the fridge for a couple hours to fully chill.

    Notes

    Storage: This recipe can be stored in an airtight glass container for up to 5 days.
    Nutrition: The nutrition for this recipe is an estimate, and the calorie count is not guaranteed.  
    Servings: This recipe should yield 8 servings. 
    The fluffiest lemon filling on top of the best homemade shortbread crust!
    Serving: 1bar | Calories: 338kcal | Carbohydrates: 49g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 152mg | Sodium: 132mg | Potassium: 67mg | Fiber: 1g | Sugar: 30g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

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