Dairy-free Lemon Bars Recipe
The best healthy lemon bars are gluten-free, dairy-free, and paleo! The delicious shortbread crust is with a mix of almond & coconut flour, and the light lemon filling is with just 4 simple ingredients. These healthy lemon bars don’t have artificial sweeteners, a perfect spring treat!
For the crust:
- ¼ cup vegan butter or coconut oil melted
- ¼ tsp almond extract
- ¼ cup pure maple syrup
- 1½ cup packed fine blanched almond flour (do not use almond meal)
- 2 tbsp coconut flour
- ¼ tsp salt
For the filling:
- 1 lemon Lemon zest
- ⅔ cup freshly squeezed lemon juice (from about 2-4 lemons)
- ½ cup pure maple syrup
- 4 large eggs
- 1 tbsp coconut flour sifted (or sub tapioca flour or arrowroot starch)
- Powdered sugar (sifted)
- Lemon zest
Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper. (Do not use a glass pan as it will likely cause the bottom of the crust to burn.)
First make the crust: whisk together the almond flour, coconut flour and salt. Next stir in the butter, pure maple syrup and almond extract. Mix until a dough forms. Press dough evenly into prepared pan with your hands. Bake for 15 minutes.
While your crust bakes, you can make the filling: in a medium bowl, whisk together the lemon zest, lemon juice, pure maple syrup, eggs and sifted coconut flour. You want to whisk really well so that no egg white remain visible.
Once crust is done baking, immediately and slowly pour filling over crust. Do not allow the crust to cool first, this is critical.
Lower your oven temperature to 325 degrees F, place bars immediately in oven and bake the bars for 20-25 minutes or until filling is set and no longer jiggles. Cool completely on a wire rack then refrigerate for at least 4 hours to firm up bars. Once ready to serve, use a sharp knife to cut into 12 bars. I recommend garnishing them with powdered sugar and a little lemon zest before serving. Enjoy!
To store: store these lemon bars in the fridge in an airtight container for up to 3-5 days.
To freeze: wrap the bars tightly before putting them in the freezer and simply let them thaw in the fridge before enjoying. They should stay good in the freezer for up to 2 months.
Fat: 11.5g | Saturated Fat: 4.9g | Carbohydrates: 18.9g
Fiber: 1.5g | Sugar: 15.2g | Protein 4.9g