Almond Flour Lemon Bars

Three lemon bars stacked with a bite taken out of the top bar.

4.57 from 32 votes

These healthy lemon bars have an almond flour shortbread crust and a creamy, perfectly tart lemon filling. They're gluten-free, dairy-free, naturally sweetened and made with only 6 simple ingredients!

Prep Time5

Cook Time40

Chill Time4

Total Time4 45

Course: Dessert

Cuisine: American

Servings: bars

Author: Brittany Mullins

Ingredients

Crust:

2 cups almond flour
½ cup maple syrup

Filling:

4 large eggs
½ cup maple syrup
⅔ cup lemon juice
¼ cup almond flour
½ teaspoon baking powder
Pinch of fine sea salt
Zest from 1 lemon

Garnish:

Powdered sugar sifted, optional

Instructions

Preheat the oven to 350ºF and line an 8x8 baking dish with parchment paper or spray with cooking spray.
Make crust by combining almond flour and maple syrup in a medium bowl.
2 cups almond flour, ½ cup maple syrup
Press dough firmly into prepared baking dish. Place crust in oven and bake for about 20 minutes, until lightly golden.
While crust is baking, whisk filling ingredients together in a large mixing bowl.
4 large eggs, ½ cup maple syrup, ⅔ cup lemon juice, ¼ cup almond flour, ½ teaspoon baking powder, Pinch of fine sea salt, Zest from 1 lemon
Once crust is done baking, remove from oven and slowly pour filling onto crust.
Return baking dish to oven to cook for 20-25 minutes, until filling looks set and is no longer jiggly in the middle.
Remove from oven and let cool completely at room temperature. Then let cool in fridge until bars set up, about 4 hours over overnight.
Sift powdered sugar onto bars if using, cut and serve.
Powdered sugar

Video

Notes

Storage: Store bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze with parchment paper between layers in a freezer-safe container for up to 1 month. Thaw in the fridge before serving. Bars should be fully cooled before storing so the filling sets properly and the tops stay smooth.

Nutrition