Stupid-Easy Recipe for Paleo Lemon Bars (#1 Top-Rated)


With a crisp shortbread crust and lemon custard filling, these lemon bars will remind you of the classic ones, other than their lack of refined sugar and gluten. For a tasty twist, try making the bars with lime juice and zest.

Satisfy your sweet tooth with this easy-to-make recipe for Paleo Lemon Bars.

1. Info for Paleo Lemon Bars

  • Cook Time: 1 hr 20 min
  • Total Time: 1 hr 20 min
  • Servings: 16
  • Calories: 194.49 kcal

2. Ingredients for Paleo Lemon Bars

  • unsalted butter
  • almond flour
  • arrowroot flour
  • coconut flour
  • coconut sugar
  • salt
  • unsalted butter
  • large eggs
  • honey
  • large eggs
  • arrowroot flour
  • vanilla extract
  • grated lemon zest
  • lemon juice
  • unsweetened shredded dried coconut

3. Directions:

  1. Preheat oven to 350°F with a rack in lower third. Brush an 8-inch square baking pan with softened butter. Line bottom of pan with parchment paper, leaving an overhang on two sides.
  2. Put almond flour, coconut flour, arrowroot flour, coconut sugar, and salt in the bowl of a food processor and pulse to combine. (If you don’t have a food processor, just stir mixture together in a bowl.)
  3. Cut cold butter into pieces. Add butter and egg to food processor. Pulse until mixture is crumbly and holds together when pinched. (If you don’t have a food processor, cut in butter with a pastry blender or rub it with your fingers until crumbly, then add egg and stir thoroughly until dough is well blended and holds together.)
  4. Press dough into bottom of prepared pan in an even layer. Bake crust on lower rack of preheated oven until dry to the touch and golden-brown around edges, 20 minutes. Meanwhile, make filling.
  5. While crust bakes, put honey, eggs, arrowroot flour, lemon zest, and vanilla in a medium bowl and whisk until arrowroot is completely blended. Whisk in lemon juice just before pouring into pan.
  6. Pour and scrape lemon mixture over hot crust. Bake bars on middle rack of preheated oven until firm to the touch, about 25 minutes.
  7. Set pan on a cooling rack for 10 minutes. With a small sharp knife, loosen bars from sides of pan that don’t have the parchment. Using parchment overhang, lift bars from pan and cool completely on rack, about 1 hour.
  8. Set bars (still on parchment) on a cutting board and transfer to the refrigerator until cold, about 2 hours.
  9. Cut bars into 16 squares. If you like, sprinkle bars with shredded coconut. Serve bars, or refrigerate them in an airtight container with waxed paper between layers up to 3 days.

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