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!
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.
- 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
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.
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.
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.
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!
- 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!
- This recipe can last for up to 5 days in an airtight container in the refrigerator.
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Gluten Free Lemon Bars
- 8×8 baking dish
For the shortbread crust
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
- 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.