Description

These Healthy Lemon Bars offer a delightful tangy citrus flavor combined with a naturally sweetened, gluten-free crust. Made with wholesome ingredients like coconut flour, maple syrup, and fresh lemon juice, they provide a guilt-free treat that’s perfect for any occasion. The recipe focuses on balancing bright lemon notes with a tender, slightly chewy texture, making these lemon bars both delicious and nourishing.

Ingredients

Crust

1/4 cup maple syrup
1/3 cup ghee, melted and cooled
1 large egg
2/3 cup Bob’s Red Mill Coconut Flour
1/4 cup Bob’s Red Mill Tapioca Flour
½ teaspoon lemon zest (zest of about 1/2 lemon)
2 teaspoons vanilla extract

Filling

1/2 cup lemon juice, freshly squeezed (about 4-5 lemons depending on size)
1 1/2 tablespoons lemon zest (about zest of 2 lemons)
1/3 cup maple syrup
4 large eggs
2 tablespoons tapioca flour

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Instructions

Preheat oven and prepare crust: Set your oven to 350 degrees Fahrenheit to prepare for baking the crust.
Mix wet crust ingredients: In a large mixing bowl, combine the maple syrup, cooled melted ghee, vanilla extract, and one large egg. Ensure the ghee is not hot to prevent scrambling the egg.
Combine dry crust ingredients and form dough: In a separate bowl, combine the coconut flour, tapioca flour, and lemon zest. Gradually add the wet mixture to the dry ingredients, stirring with a fork. The mix will seem wet initially, but continue mixing until it forms a dough-like consistency as the coconut flour absorbs liquid.
Press dough into pan: Press the dough evenly into an 8×8-inch baking pan lined with parchment or sprayed with cooking spray. Prick the top of the dough lightly with a fork a few times without piercing through.
Bake crust: Bake the crust for 8-10 minutes at 350 degrees until just set and slightly golden at the edges. If the dough puffs up, gently deflate by pricking with a fork.
Prepare lemon filling: While the crust bakes, whisk together the eggs, lemon zest, maple syrup, fresh lemon juice, and tapioca flour in a bowl until the mixture is completely smooth.
Pour filling over crust: Remove the crust from the oven and immediately pour the lemon filling evenly over it without allowing the crust to cool.
Bake filled lemon bars: Lower the oven temperature to 325 degrees Fahrenheit and bake the filled pan for 14-16 minutes. Watch closely so the bars just set; avoid overbaking to prevent cracking.
Cool and set: Remove the lemon bars from the oven and let them cool completely at room temperature. Then refrigerate for at least 90 minutes to set fully before slicing.
Serve: Cut into 9 squares and serve chilled, optionally topped with whipped topping or a dusting of powdered sugar for a classic finish.

Notes

Make sure the ghee is cooled before mixing with the egg to avoid scrambling.
Use fresh lemon juice and zest for the best, brightest flavor.
Do not overbake the lemon filling to keep the bars creamy and avoid cracking.
Refrigerate the bars well before slicing to ensure clean cuts.
Optional toppings include whipped cream or powdered sugar for added sweetness.
8×8-inch pan size is important to achieve proper thickness.