Lemon Bars Recipe For Easter Day 2024

These lemon bars have a gluten-free shortbread-like crust and a bright, luscious filling that's the perfect balance of sweet and tangy! 

 – ⅓ cup coconut oil ¼ cup honey or maple syrup 1 teaspoon vanilla extract 1 ½ cups almond flour ⅓ cup coconut flour ¼ teaspoon salt


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 – 4 large eggs, room temperature ½ cup honey or maple syrup ½ cup lemon juice, from 3-4 large lemon zest from one lemon, about 1 tablespoon of zest 3 tablespoons tapioca flour


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Step 1

Preheat the oven to 350F/177C. For the crust, mix coconut oil, honey, and vanilla in a big bowl. Adding salt, almond, and coconut flour. Stir or hand-mix into a crumbly dough.  .


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Step 2

Pour the dough into an 8×8-inch baking pan lined with parchment paper. Use your hands to press the dough flat in the pan. Make sure it's pressed down very firmly. 

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Step 3

Bake the base crust for 13-15 minutes in the oven, or until lightly golden on top and slightly darker around the edges, then remove. 

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Step 4

Whisking filling sequentially matters. A bowl of honey and eggs should be smooth. Add zest and lemon juice and mix again. Add tapioca flour and whisk again until smooth and clump-free.  

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Step 5

Bake the lemon bars for 20-25 minutes, or until the center of the filling is set. 

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Step 6

After an hour on the counter, refrigerate the pan for 2 hours before serving to firm up. Slice into bars and serve plain or with powdered sugar.  

Also See

Paleo Lemon Blueberry Cake Recipe For Easter Day 2024