Gluten-Free Lemon Bars

Gluten-Free Lemon Bars Recipe – Dairy-Free & Refined Sugar-Free

Lemon bars are one of my favorite treats when the weather starts to warm up and springtime arrives! That sweet, perfectly tart, creamy filling balanced by a flaky, buttery crust – there’s nothing like it. I love that these Gluten-Free Lemon Bars are:

• Gluten-free: made with an easy almond flour crust
• Dairy-free: coconut oil replaces butter
• Refined sugar-free: coconut sugar or date sugar sweeten these bars to perfection!
• Healthy: made with better-for-you ingredients
• Easy: only 10 simple ingredients with a quick and easy prep time!

They’re great for baby showers, bridal brunches, Mother’s Day, Easter, or really any spring gathering. I always make a few extras because I love keeping them on hand for a sweet dessert, too! They’re full of flavor and taste SO good.

You’ll Also Love: Gluten-Free Carrot Cake

Ingredients You’ll Need

Almond Flour Shortbread Crust

• Almond Flour – Oat flour would also work, although it wouldn’t have as much of that shortbread flaky texture. I wouldn’t recommend using a gluten-free flour blend in this case!
• Tapioca Starch – Cornstarch is a wonderful substitute.
• Honey – Maple syrup works great, too.
• Coconut Oil – Lightly melted. Vegan butter is another great option!
• Vanilla Extract
• Salt

Lemon Curd Filling

• Eggs
• Lemon Juice – About 3 large lemons.
• Coconut Sugar – Or date sugar.
• Lemon Zest

How to Make Gluten-Free Lemon Bars

It’s SO easy to put these bars together! Simply mix and bake the crust, whisk the filling, pour into the crust, and bake. Let the bars cool completely, then chill. Cut into bars or squares and that’s it! Here’s an overview of how to make Gluten-Free Lemon Bars:

1. Mix the Gluten-Free Shortbread Crust

Combine almond flour, tapioca starch, melted coconut oil, honey, vanilla, and salt. Lightly press the dough into an 8×8″ or 9×9″ pan lined with parchment paper, then bake for about 20 minutes!

2. Whisk the Lemon Filling

Whisk the ingredients for the lemon filling: eggs, lemon juice, coconut sugar, and lemon zest in a large mixing bowl. Pour over the baked crust.

3. Bake the Lemon Bars

Easily bake the bars for about 27-35 minutes, or until the center is no longer jiggly.

4. Let Cool & Chill

Let the bars cool completely at room temperature, then chill in the fridge for 2 hours (or up to overnight)!

5. Cut Into Bars or Gluten-Free Lemon Squares

Cut into bars or squares, top with a little bit of powdered sugar, and enjoy! I recommend serving these bars chilled.

RELATED: 35+ Easy Almond Flour Recipes

Recipe Tips

• When mixing the crust, be sure to let the coconut oil cool after melting before mixing it with the rest of the ingredients.
• Raw sugar or regular granulated sugar doesn’t seem to work as well as a substitute in this recipe. The coarseness of coconut sugar or date sugar is best!
• Fresh lemon juice is always recommended for lemon bars – trust me, it’s worth it.
• Place the entire baking dish on a wire rack when letting the bars cool at room temperature. This helps to keep them from getting soggy!
• Air bubbles are totally normal.
• Feel free to top these bars with powdered sugar and a little extra lemon zest to take them up a notch!

Different Pan Size Options

I used a 9×9-inch baking pan for this recipe. However, you could easily make these in an 8×8-inch pan! You could even make these Gluten-Free Lemon Bars in an 8 or 9-inch round cake pan and then slice them into pie slices! I wouldn’t recommend a 9×13-inch pan, though, as the bar filling may come out a bit thin.

Variations

• Lemon Raspberry Bars – Top with fresh raspberries or a raspberry jam.
• Gluten-Free Lemon Blueberry Bars – Mix in fresh blueberries or add on top.
• White Chocolate Lemon Bars – Drizzle with a little bit of white chocolate!

How to Store

Store Gluten-Free Lemon Bars in the refrigerator in an airtight container. You can keep them for up to 4-5 days! You can also freeze them, as long as you place parchment paper between each bar (or keep them in a long, flat airtight container so they don’t stack). Freeze for up to 3 months, then thaw in the fridge overnight when ready to enjoy!

More Gluten-Free Desserts You’ll Love

• Gluten-Free Lemon Raspberry Muffins
• Almond Flour Cupcakes
• Gluten-Free Cranberry Bliss Bars
• Oat Flour Chocolate Chip Cookies
• Gluten-Free Funfetti Cake
• Gluten-Free Healthy Rhubarb Muffins

Love this recipe? Rate it below and sign up for my FREE 7 Meal-Planning Secrets To Making Healthy Dinners (In 30 Minutes Or Less) email course!