Lemon Bars (Gluten-Free & Dairy-Free)
These lemon bars have a gluten-free shortbread-like crust and a bright, luscious filling that's the perfect balance of sweet and tangy!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ⅓ cup coconut oil
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- ⅓ cup coconut flour
- ¼ teaspoon salt
- 4 large eggs (room temperature)
- ½ cup honey or maple syrup
- ½ cup lemon juice (from 3-4 large lemons)
- zest from one lemon (about 1 tablespoon of zest)
- 3 tablespoons tapioca flour
Instructions
- 1
Preheat the oven to 350F/177C. To make the crust, whisk together the coconut oil, honey, and vanilla extract in a large bowl. Add the almond flour, coconut flour, and salt. Stir together or use your hands to mix everything together, until you have a crumbly dough.
- 2
Pour the dough into an 8x8-inch baking pan lined with parchment paper. Use your hands to press the dough flat in the pan. Make sure it's pressed down very firmly.
- 3
Bake the base crust for 13-15 minutes in the oven, or until lightly golden on top and slightly darker around the edges, then remove.
- 4
The order of whisking the filling is important. Whisk the eggs and honey together in a bowl until smooth. Add the lemon juice and lemon zest and whisk again. Then add the tapioca flour and whisk again, until smooth, and no flour clumps remain.
- 5
Bake the lemon bars for 20-25 minutes, or until the center of the filling is set.
- 6
Let the pan cool on the counter for an hour, then transfer to the fridge and let cool another 2 hours before serving, to firm up. Slice into bars and serve plain, or with a dusting of powdered sugar.