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!
What Makes This Recipe So Good?
- They are easier than you’d expect. 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.
- Gluten Free Lemon Bars are a great treat 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 these recipes is absolutely delicious.
- Check out my Pittsburgh based paleo meal prep menu if you are interested in getting these lemon bars and other fun treats delivered right to your doorstep!
- 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, they 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.
How To Make
- 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. Add ¾ cup cassava flour and mix until combined.
- 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.
- For the filling, combine the lemon juice and zest, eggs, honey, and 6 tbsp of cassava flour. Whisk well.
- 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.
How Do You Juice Your Lemons?
- 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!
Can I Make This Recipe With Almond Flour?
- Yes! However, the consistency of the dough will be a little different. Almond flour is more grainy than cassava flour. All and all I do prefer cassava flour but either would work.
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!
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?
- You want to look for 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.
What Kind Of Bakeware Do You Use?
- My favorite bakeware set is from Caraway. They have so many things and fun color options, too.
- 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.
- Use fresh lemons! They create the best flavor for these lemon bars that a bottle of juice cannot replicate.
If you like this recipe you will LOVE
- Healthy Lemon Poppyseed Muffins
- Vegan Twix Bars
- Paleo Mint Cookie Bars
- Paleo Raspberry Lemonade
- Healthy Marshmallows
If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
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Gluten Free Lemon Bars
- 8x8 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 8x8 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.