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

  • Author: Michelle
  • Yield: 9 bars 1x



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 & 1/2 cup coconut cream
  • 2 tbsp coconut oil
  • 1/2 cup fresh lemon juice (about 45 lemons)
  • 3 tbsp maple syrup
  • 2 tbsp coconut sugar (preferably golden)
  • 1/4 tsp turmeric powder
  • 4 tbsp arrowroot starch
  • 1 tbsp gelatin
  • 1/4 cup of water


  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 about 10-15 times.
  4. Bake the crust until lightly golden brown for about 25-30 minutes. Set aside and allow to completely cool.
  5. Place a large pot over medium heat and stir together all of the ingredients (reserving the gelatin and water). Stir while the curd thickens for about 5 minutes. Turn off the heat and allow the curd to slightly cool.
  6. In a smaller pot, add the water and sprinkle over the gelatin. Allow the mixture to sit until it hardens. Melt the gelatin on low heat for 2-3 minutes, being careful to not let it burn or boil. Vigorously whisk and stir the gelatin egg into the lemon mixture. Let the curd cool.
  7. Once cooled, pour the curd over the crust and place in the fridge for 3-4 hours, once the curd solidifies. Carefully remove from the pan and slice into 9 bars. Be aware that the curd may separate from the crust if handled too hard.
  8. Garnish with lemon slices or lemon zest and enjoy!


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


  • Serving Size: 1 bar
  • Calories: 323
  • Fat: 16g
  • Carbohydrates: 26.3g
  • Fiber: 3.6g
  • Protein: 2.6g