Sharing is caring!

Paleo Lemon Bars 

This delicious recipe for Paleo Lemon Bars includes no nuts and no coconut – both common ingredients in many other paleo lemon bars (but also common allergies). Instead it uses cassava flour to keep it grain free and is sweetened with honey and is bursting with flavor from fresh lemon juice and zest.

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.

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.

Print

Paleo Lemon Bars

Ingredients

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

Filling:

• 1 ½ tablespoons cassava flour
• ½ cup fresh lemon juice
• Zest of 2 lemons
• ⅓ cup honey
• 3 large eggs + 1 egg white

Instructions

1. Preheat oven to 350 degrees Place a large enough piece of parchment paper in an 8x8 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.

Recipe Notes

*Garnish with paleo powdered sugar option if desired
*Store lemon bars in refrigerator for 1-2 days

These are a few items I find helpful in my own kitchen when preparing theses Paleo Lemon Bars:

Reynolds Kitchens Non-Stick Parchment Paper – 60 Square FeetWilton Perfect Results Premium Non-Stick 8-Inch Square Cake Pans, Set of 2Himalayan Pink Salt Grass-Fed Ghee Butter by 4th & Heart, 9 Ounce, Pasture Raised, Non-GMO, Lactose Free, Certified Paleo, Keto-FriendlyHamilton Beach Classic Hand and Stand Mixer, 4 Quarts, 6 Speeds with QuickBurst, 290 Watts, Bowl Rest, Black and Stainless (64650),Anthony’s Cassava Flour, 2lbs, Batch Tested Gluten Free, Non GMO, VeganOXO 1169600 Good Grips 3-Piece Mixing Set, White Bowls with Blue/Green/Brown Handles, YellowOxo Good Grips 3-piece Silicone Spatula SetClean Eating with a Dirty Mind: Over 150 Paleo-Inspired Recipes for Every CravingPaleo Desserts: 125 Delicious Everyday Favorites, Gluten- and Grain-Free

Don’t miss these other delicious Lemon Recipes here at When Is Dinner:

• Easy Lemon Bars
• Keto Lemon Blueberry Cheesecake
• Lemon Sugar Cookie Pie
• Lemon Chicken Zoodle Bowls
• Lemon Basil Orzo
• Lemon Turmeric Popsicles
• Lemon Poppyseed Muffins