Description
These Gluten Free Lemon Bars feature a buttery almond flour crust topped with a tangy, naturally sweet lemon filling made from fresh lemon juice, zest, and maple syrup. Perfectly balanced between tart and sweet, they’re an easy, refreshing dessert for any occasion. Paleo-friendly, gluten-free, and irresistibly delicious, these bars are ideal for special gatherings or a simple afternoon treat.
Ingredients
For the Crust:
1 ½ cups almond flour
1 tbsp tapioca starch
¼ cup maple syrup
3 tbsp cold butter, diced
Zest of 1 lemon
¼ tsp sea salt
For the Lemon Filling:
¾ cup fresh lemon juice
6 large eggs
½ cup maple syrup
1 tsp vanilla extract
Zest of 1 lemon
1 tbsp tapioca starch, sifted
Powdered sugar, for serving
Instructions
- Preheat Oven & Prep Pan – Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
- Make the Crust – In a food processor, combine almond flour, tapioca starch, maple syrup, butter, lemon zest, and sea salt. Process until dough forms. Press evenly into prepared pan.
- Bake Crust – Bake for 15–20 minutes until golden. Remove from oven and reduce temperature to 325°F.
- Prepare Filling – While crust bakes, whisk lemon juice, eggs, maple syrup, lemon zest, and sifted tapioca starch until smooth.
- Assemble & Bake – Pour filling over warm crust. Bake 20–25 minutes until set and edges are firm.
- Cool & Chill – Cool to room temperature, then refrigerate 1–2 hours.
- Serve – Dust with powdered sugar, slice, and enjoy.
Notes
- Reduce lemon juice to ½ cup for a less tart flavor.
- Swap maple syrup for honey or agave.
- Add coconut flakes to crust or ginger to filling for a twist.
- Store in fridge up to 5 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
