The best part is no one will ever be able to tell that these delicious bars have no sugar in them because they still have a yummy sweetness to them. 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.
I spent a lot of time developing a recipe that has a thick lemon filling that doesn’t absorb in to the crust and a crust that actually holds together and doesn’t crumble all over the place. I hope you too love this recipe as much as I do.
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My 4 year old daughter is a bit of a sugar fanatic (it’s a problem) and she was obsessed with these bars when I first made them! She begged me for them constantly – though she didn’t realize that there is only about 1/2 tablespoon of honey in each bar. I felt pretty good about giving her these bars as a much healthier alternative to regular lemon bars that are full of sugar.
I actually made this Paleo Lemon Bars Recipe for Thanksgiving dessert last year. Usually I just don’t eat dessert at Thanksgiving, but sometimes I just feel left out and get tired of everyone asking me what dessert I want. So I made these because lemon bars are my absolute favorite dessert of all time. I love how they are tangy. I won’t lie and say my dad even tried these, but I enjoyed them and ate them for several days after, even after they got soggy in the fridge. The flavor was still there. Now I’m planning to make them for a family BBQ we have coming up.
I would love to know what occasion you make these Paleo lemon bars for and who you could get to eat them. Please comment below.
If you like these Paleo Lemon Bars, you may also like these recipes:
Lemon Bars Recipe (Paleo, Clean Eating, Gluten Free)
FOR THE CRUST:
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.
Press the dough evenly into a 9x9" baking pan lined with parchment paper.
Bake the crust for 10 minutes in the preheated oven, or just until it starts to turn golden brown on top.
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.
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.
Let cool completely. Refrigerate for a few hours and slice into bars with a hot knife. Keep bars refrigerated in an airtight container.