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These paleo lemon bars are impossibly good, creamy, tart, and delicious. This version is totally egg-free, nut-free, and AIP-compliant.

Lemon bars are the perfect spring and summer treat! They’re tangy, sweet, and always a hit with everyone at gatherings. They’re made with a shortbread crust and a lemon curd made with lemon, egg yolks, and sugar. This is one of those recipes that’s a bit trickier to make allergen friendly, but we did it!

This version of lemon bars is made with a grain-free crust and egg-free lemon curd. It’s also cashew free, making it the perfect treat to share with those who have allergies or are vegan! They’re tart, creamy, and perfect for spring and summer.

 

The Ingredients You’ll Need For the Paleo Lemon Bars

  • Coconut flour. This is the main flour in the crust. I have not tried any others flours and can’t recommend a substitution.
  • Arrowroot starch. This goes in both the crust and the lemon curd. I haven’t tried this with tapioca starch and can’t guarantee it would come out the same.
  • Coconut oil.
  • Coconut cream. This is the main ingredient for the lemon curd.
  • Lemon juice. I recommend using fresh lemon juice.
  • Turmeric. What actually gives traditional lemon bars their yellow color is the egg yolks. Since these are egg-free, we’re using just a bit of turmeric for coloring. I promise you won’t taste it!
  • Honey & Coconut Sugar. The key to keeping the color closer to yellow in this recipe is using golden coconut sugar. Regular coconut sugar will darken the color.

.How to make Gluten Free Lemon Bars

  • Step one. Bake the crust and set aside.

  • Step two. Prep the lemon curd. To make the lemon curd, combine the coconut cream, lemon juice, honey, golden coconut sugar, and vanilla in a medium pot. Add the arrowroot starch and whisk well to combine.
  • Step three. Heat the lemon curd. Add the pot to the stove on low heat. Heat on low, whisking often for about 3-4 minutes until it thickens.

  • Step four. Allow the bars to set. Pour the lemon curd over the crust and use a spatula to even out the lemon curd. Place in the fridge for 3-4 hours (preferably overnight) until fully set.  Carefully remove from the pan and slice into 9 even slices. Serve chilled. 

Tips & Tricks

  • Don’t skip the golden coconut sugar! This will help retain the yellow color! You can buy it online, but I often find it at sprouts as well.
  • Add powdered sugar. This wouldn’t be AIP or paleo, but it will make the bars sweeter. This particular recipe is on the more tart side, so if you want to sweeten it up, this will do the trick.

Can you make this recipe coconut free?

Coconut is definitely a main ingredient in this recipe, so making it coconut free would change the recipe as a whole. I haven’t tried a coconut free version.

 

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Gluten Free Lemon Bars (AIP, Egg Free, Nut Free)

★★★★

4 from 2 reviews
  • Author: Michelle
  • Total Time: 55 minutes
  • Yield: 9 bars 1x
  • Diet: Gluten Free
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Ingredients

Units Scale

For the crust

  • 3/4 cup coconut flour
  • 1/4 cup arrowroot starch
  • 1/2 cup coconut oil, softened
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla extract

For the lemon curd

  • 1 1/4 cup coconut cream (see notes)
  • 1/2 cup lemon juice
  • 1/4 cup golden coconut sugar
  • 1/4 cup honey
  • 1/2 tsp vanilla extract
  • 1/4 cup arrowroot starch
  • Pinch of turmeric (optional, for color)

Instructions

  1. Preheat the oven to 325 F and line an 8×8″ baking pan with parchment paper
  2. Start with the crust by mixing together the two flours, and then stirring in the wet ingredients until well combined.
  3. Evenly flatten the crust in the bottom of the pan and puncture the crust with a fork several times.
  4. Bake the crust until lightly golden brown for about 20 minutes. Set aside and allow to completely cool.
  5. To make the lemon curd, combine the coconut cream, lemon juice, honey, golden coconut sugar, and vanilla in a medium pot. Add the arrowroot starch and whisk well to combine.
  6. Add the pot to the stove on low heat. Heat on low, whisking often for about 3-4 minutes until it thickens.
  7. Pour the lemon curd over the crust and use a spatula to even out the lemon curd. Place in the fridge for 3-4 hours (preferably overnight) until fully set.
  8.  Carefully remove from the pan and slice into 9 even slices. Serve chilled. 

Notes

For the coconut cream, you can use canned coconut cream, or coconut cream that hardens on top of a can of coconut milk. You’ll only use the hardened/creamy coconut cream, not any of the liquid! 

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 30
  • Cook Time: 25
  • Category: Dessert
  • Method: Baked

Keywords: lemon bars

This recipe was published in 2018 and updated in 2023.