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Paleo Lemon Bars on a marble countertop.

Get the Recipe: Paleo Lemon Bars

These Paleo Lemon Bars are light, fresh, and filled with lemon flavor! They are filled with the perfect amount of tartness and sweetness. These healthy lemon bars are great for spring and summer!
5 from 1 vote

Ingredients

Shortbread Layer

Lemon Filling

  • 4 eggs, room temperature
  • 1/2 cup lemon juice, about 3 to 4 large lemons
  • 1 tbsp lemon zest, about 1 lemon
  • 1/2 cup honey
  • 2 tbsp coconut flour

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit and line an 8 inch by 8 inch baking pan with parchment paper.
  • Make the shortbread layer first. Add all shortbread ingredients to a large mixing bowl. Stir to combine. Dough will be slightly crumbly.
  • Then, press shortbread dough into one even layer in the baking pan. Lightly pierce dough with a fork several times on top.
  • Bake 11 to 13 minutes or until edges are starting to turn slightly golden. Then, remove from heat. TURN DOWN oven to 325 degrees Fahrenheit.
  • Meanwhile, using a large stand mixer or bowl and whisk, whisk 4 eggs. Add remaining filling ingredients and whisk until NO flour clumps remain. This is highly important!
  • Once shortbread layer is done baking, pour lemon filling on top. Return to oven and bake for 15 to 18 minutes or until the middle is set and not jiggly.
  • Remove from oven and let lemon bars cool for at least 2 hours before slicing into.
  • Top with powdered maple sugar or organic powdered sugar if desired.

Notes

  • After baking the shortbread crust, be sure to turn down oven temperature to 325 degrees Fahrenheit.
  • When making the filling, make sure no clumps of flour remain.  This is highly important!
  • Bake until middle is set and no longer jiggly.
  • Allow bars to cool before slicing and serving.
  • Store leftovers in the fridge for up to 3 days.
Calories: 224kcal, Carbohydrates: 19g, Protein: 5g, Fat: 15g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 26mg, Potassium: 32mg, Fiber: 3g, Sugar: 14g, Vitamin A: 60IU, Vitamin C: 4mg, Calcium: 38mg, Iron: 1mg