These Paleo Lemon Bars are slightly sweet, tart and tangy — the prefect grain-free treat for summer!
Paleo Lemon Bars
Lemon bars are one of those desserts that scream summer. If you’re following the Paleo lifestyle, the traditional lemon bar recipe is off-limits because it’s made with all-purpose flour and white sugar — not the ideal combo when you’re trying to avoid refined grains and processed sugars.
The good news is that I have a paleo-friendly lemon bar recipe that tastes so good even non-paleo eaters will enjoy it.
Made with honey for sweetness and a cassava flour crust, these lemon bars are healthy and delicious with a bright and zesty flavor that’s hard to resist. Garnish with paleo powdered sugar
for the ultimate lemon dessert.
Oh, these paleo lemon bars are gluten-free and nut-free, too!
Lemon Bar Recipe
Lemon Bars Ingredients:
Lemon Bars Crust:
- ⅓ cup ghee
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 1 cup cassava flour
- ⅛ teaspoon Himalayan sea salt
- Grated zest of 1 lemon
Lemon Bars Filling:
- 1 ½ tablespoon cassava flour
- ½ cup fresh lemon juice
- Zest of 2 lemons
- ⅓ cup honey
- 3 large eggs + 1 egg white
How to Make Lemon Bars
1. Preheat oven to 350 degrees F. Place a large enough piece of parchment paper in an 8×8 baking dish to create handles up the sides of the dish.
2. To make crust, place ghee, honey, vanilla and egg in the bowl of an electric mixer. Mix on medium setting until combined. Add in cassava flour, salt and zest. Mix once more until just incorporated.
3. Press crust mixture evenly into the prepared baking dish.
4. Bake in preheated oven for 15 minutes.
5. While crust is baking, add filling ingredients to the bowl of an electric mixer. Mix until combined. Pour filling ingredients over the baked crust and place it back in the oven for 25 minutes or until baked through.
6. Place lemon bars on a cooling rack until completely cooled, then transfer to the refrigerator to chill overnight.
- ⅓ cup ghee
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 egg room temperature
- 1 cup cassava flour
- ⅛ teaspoon Himalayan sea salt
- Grated zest of 1 lemon
- 1 ½ tablespoon cassava flour
- ½ cup fresh lemon juice
- Zest of 2 lemons
- ⅓ cup honey
- 3 large eggs + 1 egg white
- Preheat oven to 350 degrees Place a large enough piece of parchment paper in an 8×8 baking dish to create handles up the sides of the dish.
- To make crust, place ghee, honey, vanilla and egg in the bowl of an electric mixer. Mix on medium setting until combined. Add in cassava flour, salt and zest. Mix once more until just incorporated.
- Press crust mixture evenly into the prepared baking dish.
- Bake in preheated oven for 15 minutes.
- While crust is baking, add filling ingredients to the bowl of an electric mixer. Mix until combined. Pour filling ingredients over the baked crust and place it back in the oven for 25 minutes or until baked through.
- Place lemon bars on a cooling rack until completely cooled, then transfer to the refrigerator to chill overnight.
How to Store Lemon Bars
Paleo lemon bars can be stored in the refrigerator for 1-2 days.
What is Cassava Flour
If you’re new to paleo baking you may not have heard of cassava flour. Cassava flour is grain-free, gluten-free and nut-free, and is made from the whole root of the cassava plant. Cassava is also called yuca.
Cassava Flour Substitutes
While I have not tried this lemon bar recipe with anything other than cassava flour, the best cassava flour substitutes are tapioca starch
, arrowroot
, coconut flour
, almond flour
, rice flour
, and chickpea flour
. If you use one of these flour substitutes please let me know how it works out!
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