Gluten Free Lemon Bars Recipe with Zesty Shortbread Crust

You only need eight simple, real-food ingredients to make these bright, nutritious gluten free lemon bars. They’re grain-free and refined sugar–free, with an almond flour crust and a tangy lemon filling that sets beautifully in the oven and refrigerator.

Favorite Gluten Free Dessert Recipe

If you want a gluten free lemon bar with a buttery-feeling crust and a silky lemon layer on top, this recipe delivers. The crust uses only superfine almond flour along with melted coconut oil, honey, vanilla, and a pinch of salt. The filling is a simple combination of eggs, freshly squeezed lemon juice, honey, and a small amount of coconut flour to help it set.

Combined, these components produce a dessert that slices neatly after chilling and tastes like the classic lemon bar—minus the gluten and refined sugar. These bars are ideal for sharing at gatherings or enjoying as a bright, citrusy treat any time of year.

What You Need

Crust

• Almond flour — Use superfine ground almond flour so the crust is smooth and not gritty.
• Coconut oil — Measure melted coconut oil for accurate quantities.
• Vanilla extract — Adds warm, rounded flavor.
• Honey — Natural sweetener for the crust.
• Salt — A small pinch enhances the overall flavor.

Filling

• Eggs — Use large eggs to give structure to the lemon filling.
• Lemon juice — Freshly squeezed lemon juice provides the best bright, clean flavor.
• Honey — Sweetens the filling without refined sugar.
• Coconut flour — A few teaspoons help thicken the filling as it bakes; a little goes a long way.

Easy Instructions

The Crust

This almond flour crust is simple and naturally sweetened. It’s very similar to crusts used in other gluten free dessert recipes: mix, press, and bake briefly to set before adding the filling. Using superfine almond flour is important to avoid any grainy texture in the finished bars.

Instructions

1. Preheat the oven to 350ºF and line an 8-inch x 8-inch cake pan with parchment paper. Set aside.
2. In a large bowl, combine 1.5 cups superfine almond flour, 2 tablespoons melted coconut oil, 2 tablespoons honey, 1 teaspoon vanilla extract, and 1/8 teaspoon salt. Mix until a cohesive dough forms.
3. Press the dough evenly across the bottom of the prepared pan, keeping the thickness uniform so it bakes evenly.
4. Bake the crust for about 10 minutes at 350ºF, until it is set and slightly golden at the edges.

The Filling

The filling is the bright, lemony layer that sets up in the oven. Whisk the eggs and liquids thoroughly so there are no lumps of coconut flour before baking.

Instructions

1. While the crust bakes, whisk together 4 large eggs, 1/2 cup fresh lemon juice, 1/2 cup honey, and 4 teaspoons coconut flour until smooth.
2. When the crust comes out of the oven, pour the filling over it and return the pan to the oven. Bake for another 15 minutes, or until the filling is set but still slightly jiggly in the center.
3. Turn the oven off and crack the door open. Allow the lemon bars to cool slowly in the oven for about 15 minutes—this gradual temperature change helps prevent cracks in the filling.
4. Remove the pan and let it sit at room temperature for about 20 minutes, then transfer to the refrigerator. Chill for at least 2 hours to fully set before slicing into 9 squares.
5. Serve plain or with a light dusting of powdered sugar, fresh raspberries, or a thin lemon zest garnish.

Storage

Store lemon bars in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the bars: wrap individual slices or the whole pan tightly and freeze for up to one month. Thaw in the fridge before serving for best texture.

Gluten Free Desserts

If you enjoy this recipe, try other gluten free dessert ideas that use almond flour or natural sweeteners—fruit bars, chia puddings, and no-bake treats make great companions to these lemon bars.

• Lemon Blueberry Crumble Bars
• Chocolate Chia Seed Pudding
• Monster Cookie Bars
• Blueberry Crisp

Gluten Free Lemon Bars Recipe