Gluten-Free Dairy-Free Lemon Bars Recipe
These Gluten-Free & Dairy-Free Lemon Bars offer a tart and sweet citrus flavor with a delicate, crumbly almond and coconut flour crust. Perfect for those seeking a refreshing dessert that accommodates gluten and dairy intolerances, these bars are naturally sweetened with honey or maple syrup and have a smooth, set lemon filling made from fresh lemon juice and zest. The recipe involves baking the crust and filling separately for optimal texture, resulting in a delicious, firm lemon bar that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 30 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Crust
- 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
Filling
- 4 large eggs (room temperature)
- ½ cup honey or maple syrup
- ½ cup lemon juice (from 3-4 large lemons)
- Zest from one lemon (about 1 tablespoon)
- 3 tablespoons tapioca flour
Instructions
- Preheat and Mix: Preheat your oven to 350°F (177°C). In a large bowl, whisk together the coconut oil, honey, and vanilla extract. Then add the almond flour, coconut flour, and salt. Mix thoroughly until the dough forms a crumbly texture, using a spoon or your hands for best results.
- Press: Line an 8×8-inch baking pan with parchment paper. Transfer the dough into the pan and use your hands to firmly press it flat and evenly into the pan, ensuring it is compact for a sturdy base.
- Bake the Crust: Bake the crust in the preheated oven for 13-15 minutes, or until the top is lightly golden and edges slightly darker. Remove from the oven and set aside to cool slightly.
- Whisk Filling: In a bowl, whisk together the eggs and honey until smooth. Gradually add the lemon juice and zest, whisking again to combine. Finally, add the tapioca flour and whisk thoroughly until the mixture is smooth and free of lumps.
- Bake the Filling: Pour the lemon filling over the partially baked crust. Return the pan to the oven and bake for 20-25 minutes, or until the filling is set in the center and no longer jiggly.
- Cool and Slice: Remove the pan from oven and allow it to cool on the counter for about 1 hour. Then, transfer the pan to the refrigerator for at least 2 hours to fully firm up. Once chilled, slice into 9 bars and serve plain or optionally dust with powdered sugar.
Notes
- Room temperature eggs help the filling blend smoothly and bake evenly.
- Pressing the crust firmly ensures a stable base that holds the filling well.
- Use fresh lemon juice and zest for the best bright citrus flavor.
- This recipe is both gluten-free and dairy-free, ideal for those with dietary restrictions.
- Store leftover bars in an airtight container in the fridge for up to 4 days.
- For a vegan version, substitute eggs with a suitable egg replacer and use maple syrup instead of honey.
