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

  • Author: Michelle
  • Total Time: 55 minutes
  • Yield: 9 bars 1x
  • Diet: Gluten Free


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)


  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. 


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