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Lemon Bars Recipe {Paleo, Clean Eating, Gluten-Free}

Paleo Lemon Bars Recipe

  • Author: Rebecca Baron
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 16 Small Bars 1x
  • Category: Dessert
  • Cuisine: Paleo


These lemon bars have a nutty, shortbread-like crust that is not crumbly at all! The topping is a creamy, super tangy lemon curd that has a little bit of coconut milk * added to it to make it extra luscious. My 4 year old is a bit of a sugar fanatic(it's a problem) and he was obsessed with these bars! He begged me for them constantly though he didn't realize that there is only about 1/2 tablespoon of honey in each bar. I felt pretty good about giving him these bars as a much healthier alternative. My husband and I could not get enough of these, either.






  1. Preheat the oven to 350 degrees. Line a 9x9" baking pan with parchment paper so that the paper goes all the way up the sides of the pan.
  2. In the bowl of a food processor, pulse together the almond flour, tapioca starch, and salt. Add the honey and cubes of butter and process until smooth dough forms.
  3. Press the dough evenly into a 9x9" baking pan lined with parchment paper.
  4. Bake the crust for 10 minutes in the preheated oven, or just until it starts to turn golden brown on top.
  5. While the crust is baking, make the filling. In a large saucepan, whisk together the eggs, honey, lemon juice, and salt until very smooth. Place the pan on medium/high heat and add in the butter cubes. Whisk constantly until the butter melts and the mixture comes to a boil.
  6. As soon as the mixture boils, remove it from the heat. Whisk in the coconut milk and pour the filling on top of the par-baked crust. Return it to the oven and bake for another 10 minutes, or until the filling is glossy and set.
  7. Let cool completely. Refrigerate for a few hours and slice into bars with a hot knife. Keep bars refrigerated in an airtight container.

Keywords: Nutty, Tangy, Creamy, Healthy