paleo lemon bars

These delicious and extra lemony lemon bars are gluten free and made without refined sugar! They are made with honey and fresh thyme and are the perfect dessert to whip up during citrus season.

Lemon Bars with Honey and Fresh Thyme (gluten free & paleo)

butter oil

honey

almond flour

arrowroot powder

tsp salt

eggs

lemon

lemon juice

thyme leaves

sugar (or coconut sugar

thyme (for garnish, optional)

Preheat oven to 350°F and grease an 8x8 or 9x9 square pan with butter or coconut oil.

Stir together the butter or coconut oil and honey until smooth.

Add the almond flour, arrowroot powder, and salt and stir until well combined.

Spread the mixture in an even layer in the bottom of the prepared pan and bake for 12-15 minutes or until just barely set and beginning to slightly brown.

Remove the crust from the oven and set aside to cool while you prepare the rest of the ingredients.

Crust

Turn oven down to 325°F

Whisk together the eggs, egg yolk, honey and lemon, then stir in the lemon juice.

Whisk in the arrowroot powder and fresh thyme leaves.

Pour the mixture on top of the cooled crust, then bake for 30 minutes or until the lemon bars are just set and only very slightly jiggly in the middle.

Remove from the oven and let cool completely, then refrigerate for at least an hour (a few hours is best) before cutting.

Lemon Bars

<p>The best vegan lemon bars that are easy, nut free, gluten free, and Paleo, yet taste anything but! Your favorite classic dessert just got better!</p>

Vegan Lemon Bars (Paleo + Gluten Free)

flour

coconut oil, softened

maple syrup

water

coconut cream

tbsp arrowroot powder

tsp vanilla extract

turmeric powder

Grease an 8&#215;8 pan with coconut oil or olive oil.

In a large bowl, cut the coconut oil into the cassava flour until it&#8217;s crumbly in texture.

Add in maple syrup and water, and continue to mix the ingredients until it’s a thick dough.

Press dough into the pan evenly and place the pan into the fridge to chill while the oven preheats to 350F (or about 20 minutes).

Once the oven is preheated, place the pie crust into the oven to blind bake for 10 minutes. The crust will be slightly soft, but not gooey, and it should not be golden brown. 

When the pie crust is baked, let it rest while you make the filling.

While the crust is resting, prepare the filling.

Whisk together the lemon juice, coconut milk, maple syrup, and vanilla extract. Sift in the arrowroot powder and turmeric and whisk again until there are no clumps. Start with 1/2 teaspoon of turmeric- more turmeric will add more of a turmeric flavor. Alternatively, you can use vegan yellow food coloring. See notes.

When the pie crust is ready, pour the filling into the pan and place the pan back into the oven to bake for 20 minutes.

Remove the pan from the oven and let the pan cool for 20-30 minutes before placing the pan into the fridge to chill for 2-3 hours.

Once chilled, slice the lemon bars into 8, 9, or 16 bars.

Wow these photos are absolutely stunning! Not to mention the bars are sooooo refreshing and delicious! And now for your daily dad joke: these bars are no lemon, they're the REAL DEAL ;)

My filling was super runny! I kept cooking it but I didn’t want the crust to get overly baked. I was hoping that letting it set in the fridge would help. It did a little but not enough. I followed the recipe so not sure what happened. 

PS a little more detail in your instructions could help!

It was working out positively, yet the turmeric added for color (2 level tsp) tasted very, very strong and ruined the flavor. Most curries and so on just have 1/2 a teaspoon in the spice mix. Recipes that include it for color just utilize a 1/2 tsp or a pinch. 

My lemon bars had an unappetizing earthy, musty taste. Perhaps my turmeric was more flavored than the author's. I recommend omitting t the turmeric or using yellow food dye.

These Gluten-Free and Dairy-Free Lemon Bars are a zesty, sweet treat perfect for any occasion. Featuring a crumbly almond and coconut flour crust with a tangy lemon filling thickened with tapioca flour, these bars are baked to perfection and chilled for the ideal firm texture. Naturally sweetened with honey or maple syrup, they offer a delightful balance of tart and sweet without gluten or dairy.

Gluten-Free Dairy-Free Lemon Bars Recipe

coconut oil

vanilla extract

coconut flour

salt

eggs (room temperature)

lemon juice (from 3-4 large lemons)

tapioca flour

Preheat and Mix

Preheat your oven to 350°F (177°C). In a large bowl, whisk together the coconut oil, honey, and vanilla extract until combined. Add the almond flour, coconut flour, and salt, then stir or knead the mixture until it forms a crumbly dough.

Press

Line an 8&#215;8-inch baking pan with parchment paper. Press the dough firmly and evenly into the bottom of the pan using your hands, ensuring a compact crust layer.

Bake the Crust

Bake the pressed crust for 13 to 15 minutes, until the top is lightly golden and edges become slightly darker. Remove from the oven and set aside.

Whisk Filling

In a mixing bowl, whisk together the eggs and honey until smooth. Add lemon juice and lemon zest, whisking well. Then, incorporate tapioca flour and whisk again until the filling is smooth with no lumps.

Bake Lemon Bars

Pour the lemon filling over the pre-baked crust. Return the pan to the oven and bake for 20 to 25 minutes, or until the center of the filling is set and no longer jiggly.

Cool and Slice

Allow the pan to cool on the counter for one hour. Then transfer to the refrigerator to chill for at least 2 hours to firm up fully. Once chilled, slice into bars and serve plain or with a dusting of powdered sugar if desired.

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