Description
Tangy and sweet gluten-free lemon bars with a buttery, grain-free almond and coconut flour crust and a velvety zesty topping. Perfect for afternoon tea or a light dessert.
Ingredients
1 1/2 cups almond flour
1/4 cup coconut flour
1/2 cup unsalted butter, melted
1/2 cup granulated sweetener
1/2 cup fresh lemon juice (from 3–4 large lemons)
2 tbsp fresh lemon zest
4 large eggs
1 tsp vanilla extract
Butter or coconut oil (for pan)
Instructions
Preheat oven to 325°F (163°C). Butter a 9-inch square baking pan and line it with parchment paper.
In a bowl, mix almond flour, coconut flour, and melted butter until a crumbly dough forms.
Press the crust mixture into the bottom of the prepared pan, using the back of a spoon to compress evenly.
Bake the crust for 12-15 minutes until golden and set, then remove and cool slightly.
In another bowl, whisk together fresh lemon juice, lemon zest, sweetener, and eggs until smooth.
Stir in vanilla extract and gently pour the mixture over the cooled crust.
Return the pan to the oven and bake for 25–30 minutes until the filling is set and the edges are lightly golden.
Cool completely in the pan, then chill for at least 1 hour before slicing into 16 bars for serving.
Notes
Measure coconut flour precisely to avoid dryness.
Use room temperature eggs for better emulsion with the lemon mixture.
Ensure the pan is lined with parchment paper for easy removal.
For a vegan version, substitute eggs with a flax egg mixture and use non-dairy butter or oil.
Store in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 215
- Sugar: 9g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg