Lemon Bars
These healthy Lemon Bars are the most perfect dessert that you can feel great about eating! Made with almond and coconut flour as opposed to white all-purpose flour, these Lemon Bars are an amazing gluten-free dessert. Filled with the flavor of fresh lemons and naturally sweetened with honey, you’ll love these homemade Lemon Bars.
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These Lemon Bars may be healthier than classic lemon bars, but that doesn’t mean they are complicated to make or use expensive complicated ingredients. There are only 6 simple ingredients in this easy recipe! Best of all, you can get the whole thing prepared and baked in about 40 minutes.
Why You’ll Love this Recipe:
Thick, Gooey Filling: For the most satisfying flavor and texture, we love using homemade lemon curd. Plus, you can save extra curd for future lemon desserts.
Gluten-Free & Naturally Sweetened: No white flour or refined sugar here! Instead of using traditional sweeteners, honey gives these bars a naturally sweet balance to the tart lemon filling.
Perfectly Tangy & Customizable: If you love an extra zing, add a little more fresh lemon juice or finish with lemon zest for an even brighter citrus punch.
A Little Sugar, If You Like: Since there’s no refined sugar in the filling, you have some wiggle room to garnish with a light dusting of powdered sugar, lemon zest, or even thin lemon slices for a beautiful finish.
Ingredients to Make Lemon Bars:
- almond flour. Provides a rich, nutty base while keeping the crust tender. You can also use homemade almond meal.
- coconut flour. Helps absorb moisture and gives the crust a bit more structure.
- butter. Adds richness and helps bind the crust together. For a dairy-free option, use coconut oil.
- honey. Naturally sweetens the crust without overpowering the lemon flavor.
- lemon curd. Use homemade or store-bought lemon curd for a silky, tangy topping.
How to Make Lemon Bars:
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix almond flour, coconut flour, and salt. Stir in the melted butter and honey until a dough forms. Press the mixture evenly into the prepared pan.
- Bake for 12–15 minutes, or until the edges are golden.
- Spread the lemon curd evenly over the crust. Bake for 10 minutes to set the curd slightly.
- Let the bars cool at room temperature, then chill in the fridge for at least 2 hours before slicing.
Recommended Equipment
Notes & Tips:
- Press Firmly for the Best Crust: The crust will be slightly crumbly, but it should hold together well when pressed. Press the crust evenly and firmly into the pan to create a sturdy base.
- Pre-Bake the Crust: Baking the crust before adding the lemon curd ensures it stays crisp and holds up under the filling. This step prevents a soggy bottom.
- Homemade Lemon Curd Tip: If making homemade lemon curd, let it cool slightly before spreading it onto the crust. This helps prevent the crust from becoming soggy.
- Chill for Best Results: These bars need at least 2 hours in the fridge before slicing. This helps the filling firm up and makes for cleaner cuts.
- Serving Ideas: A light dusting of powdered sugar, a sprinkle of lemon zest, or even thinly sliced lemons on top make for a beautiful presentation.
Serving Suggestions:
How to Store:
Refrigeration: Store in an airtight container in the fridge for up to 5 days. This keeps the lemon curd set and the crust firm.
Freezing: For longer storage, freeze for up to 3 months. To prevent sticking, place parchment paper between layers before sealing in a freezer-safe container.
Thawing: When ready to eat, thaw in the fridge overnight or for a few hours until softened. Avoid microwaving, as it can make the curd too runny.
Serving: Lemon bars taste best chilled, but if you prefer a softer texture, let them sit at room temperature for 5–10 minutes before serving.
FAQs:
This recipe is designed to be gluten-free with almond and coconut flour, but if you need a substitute, try a 1:1 gluten-free baking flour. However, the texture may change slightly.
If the crust feels too dry or falls apart, mix in an extra tablespoon of melted butter and press it firmly into the pan.
Make sure to let them cool completely at room temperature, then chill for at least 2 hours in the fridge before slicing. Over baking the lemon curd can also cause texture issues, so keep an eye on it!
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Lemon Bars
Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- ½ teaspoon salt
- ½ cup butter, melted
- ¼ cup honey
- 2 cups lemon curd
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix almond flour, coconut flour, and salt. Stir in the melted butter and honey until a dough forms. Press the mixture evenly into the prepared pan.
- Bake for 12–15 minutes, or until the edges are golden.
- Spread the lemon curd evenly over the crust. Bake for 10 minutes to set the curd slightly.
- Let the bars cool at room temperature, then chill in the fridge for at least 2 hours before slicing.
Nutrition
Notes
-
- Press Firmly for the Best Crust: The crust will be slightly crumbly, but it should hold together well when pressed. Press the crust evenly and firmly into the pan to create a sturdy base.
- Pre-Bake the Crust: Baking the crust before adding the lemon curd ensures it stays crisp and holds up under the filling. This step prevents a soggy bottom.
- Homemade Lemon Curd Tip: If making homemade lemon curd, let it cool slightly before spreading it onto the crust. This helps prevent the crust from becoming soggy.
- Chill for Best Results: These bars need at least 2 hours in the fridge before slicing. This helps the filling firm up and makes for cleaner cuts.
- Serving Ideas: A light dusting of powdered sugar, a sprinkle of lemon zest, or even thinly sliced lemons on top make for a beautiful presentation.
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