Paleo Lemon Bars, citrus fruit, and summer go hand and hand. The vibrant colors of oranges, lemons, limes, and grapefruits just scream of juicy, tangy goodness. When I can turn one of those delightful zesty fruits into a dessert, I am in summertime nirvana! These treats pair amazingly well with a delightfully sweetened iced tea.
Lemon bars are one of the first dessert recipes I learned to make when I was a preteen. It was an easy treat, used few ingredients, and the final dish was a winner with everyone. I mean seriously, who can resist a layer of fresh lemon curd filling over a shortbread crust? The almond extract used this recipe gives a unique “cookie” flavor to the crust, making these lemon bars two desserts in one!
Favorite Healthy Recipes
How to make Paleo Lemon Bars
Easy Paleo Lemon Bars will totally change your perception of “healthy” food. How can healthy taste so scrumptious, so sweet, so almondy (yes, that is a word now), and so much better than the traditional sugary version? Because of honey, coconut sugar, and almond extract! And huge plus…these healthy Lemon Bars are super easy to prepare.
- Mixing Bowls – used to mix ingredients
- 8-inch Square Baking Pan – used to bake lemon bars
- Zester – used to zest the lemon
- Crust – coconut oil, coconut sugar, egg, almond extract, almond flour, coconut flour, salt
- Filling – lemon, lemon juice, honey, eggs, egg yolk, coconut flour
The ingredients in these bars are gluten-free and sugar-free. Depending on where you live, sometimes these items can be hard to find. To order them online, click on the blue links listed above.
- Crust: In a medium bowl, combine the coconut oil, coconut sugar, egg, and almond extract. Blend all ingredients until smooth. If you do not have almond extract, you may use vanilla extract in its place. Using vanilla extract will still yield a delicious crust, however; you will not get the almond flavor.
- Add the almond flour, coconut flour, and salt to the coconut oil mixture. Blend all ingredients together until a dough forms.
- Prepare an 8″ x 8″ baking pan with cooking spray. Cut a piece of parchment paper to the width of the pan, but keep length long enough to hang over the sides of the pan. This will make it easier to lift the bars out of the pan to slice. If you do not have an 8-inch pan, use a smaller one. Using a larger pan with this recipe will give you less filling when spread out on top of the bars.
- Firmly press the dough into the bottom of the pan until smooth. Bake for 12 to 15 minutes, then remove from oven.
- Filling: Using a zester, zest the skin of one lemon. A “zester” is one side, or section, of most graters. It is the area with the smallest holes. You can use dried zest, but I do not recommend it as the flavor is not as strong.
- In a small bowl, add the zest and fresh lemon juice, mixing well. In a medium bowl, whisk together the lemon juice/zest, honey, eggs, egg yolk, and coconut flour. The coconut flour is used to firm the filling as it cooks.
- Pour filling mixture over the baked crust. Place the pan back into the oven and bake for 20 to 25 minutes, or until filling is cooked through and no longer jiggly in the center. Cool pan for up to 4 hours prior to removing and slicing the Paleo Lemon Bars.
Paleo Lemon Bars
- 1/4 cup coconut oil melted then cooled
- 1/4 cup coconut sugar
- 1 egg room temperature
- 1/4 tsp almond extract
- 1 cup almond flour packed
- 3 Tbsp coconut flour
- 1/4 tsp salt
- Zest from 1 lemon
- 1/2 cup lemon juice freshly squeezed
- 1/2 cup honey
- 4 large eggs
- 1 egg yolk
- 1 Tbsp coconut flour
- Preheat oven to 325 degrees. In a medium bowl, add 1/4 cup melted and cooled coconut oil, 1/4 cup coconut sugar, 1 egg, and almond extract. Mix together until smooth.
- Add in 1 cup packed almond flour, 3 tablespoons coconut flour, and salt. Mix until a dough forms.
- Press dough into the bottom of a greased 8"x8" baking pan, lined with parchment paper. Bake for 15 minutes, then remove from oven to cool.
- In a medium bowl, whisk together lemon zest, lemon juice, honey, 4 eggs, egg yolk, and 1 tablespoon coconut flour. Whisk until blended thoroughly.
- Pour filling over shortbread crust and bake at 325 degrees for 20 to 25 minutes, or until filling is no longer jiggly.
- Cool lemon bars completely before removing from pan and slicing into bars.