Lemon Bars (Gluten-Free & Dairy-Free)
User Reviews
4.9
Lemon Bars (Gluten-Free & Dairy-Free)
Description
Lemon Bars (Gluten-Free & Dairy-Free) rely on a crumbly crust made from coconut oil, honey, almond and coconut flours, and vanilla extract. This crust is pressed firmly into an 8x8-inch pan and baked until edges are golden. The filling is crafted by whisking eggs and honey until smooth, then adding fresh lemon juice, zest, and tapioca flour to create a cohesive mixture that bakes into a firm but tender lemon layer.
This recipe highlights the fresh citrus flavor combined with a naturally sweetened base and filling, avoiding traditional dairy or wheat ingredients. The texture is firm enough to cut into squares but soft in the center. After baking, bars are cooled at room temperature before chilling in the refrigerator to fully set and enhance their tartness.
The bars are ideal for serving as a light dessert or snack when gluten and dairy need to be avoided. Using parchment paper in the pan aids in removal and cleanup. The recipe's reliance on natural sweeteners and gluten-free flours suits various dietary preferences without sacrificing tangy lemon flavor.
Ingredients
Crust
- ⅓ cup coconut oil
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- ⅓ cup coconut flour
- ¼ teaspoon salt
Filling
- 4 egg room temperature, large
- ½ cup honey or maple syrup
- ½ cup lemon juice from 3-4 large lemons
- lemon about 1 tablespoon of zest, zest from one lemon
- 3 tablespoons tapioca flour
Instructions
- Preheat the oven to 350F/177C. To make the crust, whisk together the coconut oil, honey, and vanilla extract in a large bowl. Add the almond flour, coconut flour, and salt. Stir together or use your hands to mix everything together, until you have a crumbly dough.
- Pour the dough into an 8x8-inch baking pan lined with parchment paper. Use your hands to press the dough flat in the pan. Make sure it's pressed down very firmly.
- Bake the base crust for 13-15 minutes in the oven, or until lightly golden on top and slightly darker around the edges, then remove.
- The order of whisking the filling is important. Whisk the eggs and honey together in a bowl until smooth. Add the lemon juice and lemon zest and whisk again. Then add the tapioca flour and whisk again, until smooth, and no flour clumps remain.
- Bake the lemon bars for 20-25 minutes, or until the center of the filling is set.
- Let the pan cool on the counter for an hour, then transfer to the fridge and let cool another 2 hours before serving, to firm up. Slice into bars and serve plain, or with a dusting of powdered sugar.
Notes
- An 8-inch square pan is recommended for even baking and proper thickness of the bars.
- Using parchment paper lined in the pan helps with easy removal and cleanup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 108mg | 5% |
| Potassium | 60mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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