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This lemon bar recipe is gluten-free, sugar-free, and paleo.

Almond Flour Lemon Bars

These lemon bars are a sugar-free, gluten-free, and a paleo version of an old-fashioned favorite recipe that is great for any gathering. Use powdered xylitol to top off the smooth, custard filling and soft, chewy crust.
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Course Dessert
Cuisine American

Ingredients
 

Crust

  • 1 cup finely ground almond flour
  • 1/4 tsp Himalayan sea salt
  • 2 tbsp powdered xylitol
  • 1 tbsp coconut oil melted
  • 2 tbsp raw, unsalted organic butter melted
  • 1 tbsp pure vanilla extract

Lemon Filling

  • 1/4 cup finely ground almond flour
  • 1/4 cup powdered xylitol
  • 2 tsp Stevia
  • 4 large organic, pasture-raised eggs
  • 1/2 cup fresh squeezed lemon juice

Instructions
 

  • Preheat oven to 350° F.
  • Line an 8-inch square baking dish with unbleached parchment paper.

Crust

  • Combine the almond flour, powdered xylitol, and sea salt in a large bowl. In a medium bowl, stir together coconut oil, butter, and vanilla extract.
  • Stir the wet ingredients into the dry until thoroughly combined.
  • Press the dough evenly into the bottom of the prepared baking dish.
  • Bake for 15 –17 minutes until lightly golden.

Lemon Filling

  • While the crust bakes, prepare the topping. In a blender or food processor (or by hand with a whisk), combine the almond flour, powdered xylitol, stevia, eggs, and lemon juice. Blend on medium speed until smooth.
  • Remove the crust from the oven. Pour the topping evenly over the hot crust
  • Pop back into oven. Bake for 15–20 minutes at 350° F until the topping is golden at edges.
  • Let cool in the baking dish for 30 minutes, then refrigerate for 2 hours to set.
  • Put 1⁄4 cup xylitol in a coffee grinder until powdery with the same consistency of icing sugar. Sprinkle with powdered xylitol (optional). Cut into bars and serve.