Go Back
Gluten Free Lemon Bars Recipe

Gluten Free Lemon Bars Recipe

These gluten-free lemon bars are a zesty, melt-in-your-mouth treat made with a tender almond flour crust and a silky lemon curd filling. Perfect for spring picnics, bake sales, or sunny kitchen moments.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
cooling + chilling 1 hour
Total Time 1 hour 45 minutes
Servings: 4
Course: Dessert
Cuisine: American, Gluten-Free
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • For the crust:
  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour or sub with more almond flour
  • 1/4 cup coconut oil or butter melted
  • 2 tbsp maple syrup or honey
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • For the lemon layer:
  • 3 large eggs
  • 1/2 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1/3 cup honey or maple syrup
  • 2 tbsp coconut flour or cornstarch for smoother texture
  • Powdered sugar for dusting optional

Equipment

  • 1 8x8 Baking Pan Lined with parchment for easy removal
  • 1 Mixing Bowl For crust and filling
  • 1 Whisk For mixing filling ingredients
  • 1 Oven – Preheated to 350°F (175°C).
  • 1 Fine Mesh Sieve Optional: for straining lemon juice

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper.
  2. Make the crust: In a bowl, mix almond flour, coconut flour, melted coconut oil (or butter), maple syrup, vanilla, and salt until a dough forms.
  3. Press dough into the bottom of the prepared pan and bake for 10–12 minutes, or until edges are golden. Let it cool slightly.
  4. Make the filling: In another bowl, whisk together eggs, lemon juice, zest, sweetener, and coconut flour until smooth. Let rest for 5 minutes.
  5. Pour filling over the pre-baked crust and return to oven. Bake for 18–20 minutes or until the center is just set and no longer jiggly.
  6. Cool completely, then refrigerate for at least 1 hour before slicing into bars.
  7. Dust with powdered sugar just before serving (optional but extra lovely). Enjoy chilled for best texture!

Notes

  • For dairy-free: Use coconut oil instead of butter.
  • Make it lower carb: Use monk fruit or erythritol-based sweeteners.
  • Want extra lemon zing? Add more zest or top with lemon glaze.
  • Store in the fridge for up to 5 days, or freeze for up to 2 months.
Gluten Free Lemon Bars Recipe
Gluten Free Lemon Bars Recipe
So go ahead — slice, sprinkle, and savor that sweet lemon sunshine! 🍋 Whether you're baking for a brunch, gifting a gluten-free friend, or sneaking a chilled square for yourself... these bars are a bright bite of joy. Bon appétit, sunshine baker! ☀️💛