Almond Flour Lemon Bars (with a berry twist!)

Name: Almond Flour Lemon Bars
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Ingredients: Crust; 1 1/2cups almond flour; 1/2 cup coconut flour; 1/4 cup applesauce; 1 tsp vanilla bean paste; 1/4 tsp salt; 1/4 tsp xanthan gum; Filling; 1 cup lemon juice; 1 cup granulated sugar; 1/4 cup coconut cream; 1 tablespoon lemon zest; 6 tablespoons cornstarch powder; Optional – 1/8 tsp turmeric; Dusting; 1/4 cup powdered sugar; 1/4 cup strawberry powder (crushed freeze-dried strawberries)

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A burst of citrus combined with the sweetness of shortbread makes the ultimate summer treat! These Almond Flour Lemon Bars are easy to make and hard to share!

A tray of completed lemon bar slices, some with a dusting of powdered sugar and others with strawberry powder. Freeze-dried strawberries are scattered around the slices.

These Almond Flour Lemon Bars are…

Easy
Tangy
Creamy
Delicious!

A Burst of Lemon Goodness

If you’re a fan of lemon, these bars are for you! Using both lemon juice and zest, the tang is powerfully delicious. This delectable dessert takes time and little effort, but is well worth it!

A close up of lemon bar slices, some with a dusting of powdered sugar, some with strawberry powder. Slices of freeze-dried strawberries are scattered around the lemon bars.

Lemon bars came to popularity in the United States in the 60’s, right along side Barbie, bell bottoms, and the Beatles – the country couldn’t get enough of them! They became an expected treat at picnics and parties, especially during the summer. The cool lemon curd paired with the sweet shortbread crust was the next best thing to ice cream in the summer heat.

These Almond Flour Lemon Bars are naturally gluten-free and vegan. We use powdered sugar, (the typical topping), as well as strawberry powder for a burst of berry flavor. Strawberry powder is simply crushed freeze-dried strawberries! The crunch of the shortbread paired with the creamy, zesty lemon filling makes these bars one of the most classic desserts – but now with a strawberry twist!

Ingredients for the Almond Flour Lemon Bars

Shortbread Crust

Almond Flour – Almond flour creates more delicate baked goods than regular flour and gives the shortbread crust a slightly nutty taste and chewy texture.

A large jar of almond flour with a wood top.

Coconut Flour – Coconut flour compliments the almond flour well, enhancing the flavor and acting as a binder.

Applesauce – Applesauce provides moisture to the crust, along with a subtle sweetness.

Vanilla Bean Paste – Vanilla + lemon are such a great match! The lovely essence of vanilla balances the zesty zing of lemon perfectly.

Salt – Just a touch of salt is needed to round out the sweet and tangy flavors.

Xanthan Gum – Xanthan gum works as a thickener in baking, keeping the shortbread crust from being too crumbly. A little goes a long way!

Filling

Lemon Juice – A whole cup of lemon juice is in the filling, squeezed fresh from ~5 large lemons. Store-bought lemon juice can be used instead, but the lemon flavor will not be as vibrant.

Granulated Sugar – Sugar gives body to the filling and a sweetness that cuts through the vibrancy of the lemons. Brown sugar can be substituted, if need be.

Coconut Cream – Coconut cream gives the filling a fantastic creaminess, as well as a gentle tropical taste.

Lemon Zest – If you really love lemons, don’t forget the zest! You can blitz the zest in a food processor in case any pieces seem too large.

Cornstarch – Cornstarch is a natural thickener that turns the combination of sugar + lemon into curd, the smooth mixture that is poured on top of the shortbread crust.

Turmeric (optional) – The addition of turmeric is completely optional! It enhances the yellow hue of the lemon bars and is strictly for aesthetics. It does not influence the taste.

Powdered Sugar – Powdered sugar is the classic topping for lemon bars. Not only does it add another level of sweet, but looks beautiful!

A tray of lemon bar slices being dusted with powdered sugar from above.

Strawberry Powder (crushed freeze-dried strawberries) – Sprinkling strawberry powder on top of your lemon bars turns them into strawberry lemonade bars – uh yum!!

A tray of lemon bar slices being dusted with strawberry powder.

Diet compatibility and allergens

These Almond Flour Lemon Bars are compatible with several diets and avoid most allergens. The table below goes into more detail, so please review before attempting to make.

Diet	Recipe compatible as written?	Recommended substitutions
Keto	No.
Paleo	No.
Whole30	No.
Gluten-free	Yes.
Vegetarian	Yes.
Vegan	Yes.
Low sodium	No.	Eliminate salt.
Diary-free	Yes.
Mediterranean	No.
Low FODMAP	Yes.
Atkins	No.

Allergen	Present in recipe?	Recommended substitutions
Milk	No.
Eggs	No.
Fish	No.
Shellfish	No.
Tree Nuts	Yes.	Swap coconut flour for oat or other gluten-free version.
Peanuts	No.
Wheat (Gluten)	No.
Sesame	No.
Soy	No.

How to Make Almond Flour Lemon Bars

Step One: Preheat oven to 350 degrees. Prep an 8×8 dish with parchment paper.

A bowl of shortbread crust ingredients for lemon bars. The bowl sits on top of a lilac tea towel.

Step Two: Mix crust ingredients together until combined. Press into the 8×8 dish.

A baking dish with a shortbread crust about to be baked. A spatula sticks out to the bottom left side.

Step Three: Bake crust for 20 minutes, then remove and let cool.

Step Four: While crust is baking, add filling ingredients into a saucepan over medium heat. Stir constantly until sugar dissolves and mix thickens.

A pan of ingredients for lemon curd. The sugar is slowly dissolving and still visible.

A pan of lemon curd being cooked. A wooden spoon sticks out of the curd to the right.

Step Five: Pour filling over the crust and spread evenly. Bake in the oven for 20 minutes, then remove and let cool 1 hour.

A square pan of lemon bars about to be baked. The pan sits on top of a lilac tea towel.

Step Six: Place pan into the fridge for at least 2 hours, but overnight is best.

Step Seven: Remove from the fridge and dust the top with powdered sugar and strawberry powder. Slice into squares & enjoy!

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FAQ

What are lemon bars made of?

Lemon bars are made of a shortbread crust with a lemon filling. The filling is made from lemon juice, zest, coconut cream, and cornstarch to create a thick, custard-like texture.

Can lemon bars be left on the counter?

Lemon bars should be refrigerated in an airtight container to maintain freshness. They are also best consumed within a week.

What is the trick to cutting lemon bars?

Use a thin, but sharp knife instead of a large knife that could smash the shortbread crust. Also, make sure your lemon bars are properly chilled so they hold firm while being cut.

Can I use store-bought lemon juice instead of fresh lemons?

Yes, but the taste will not be as zesty. Lemon juice from fresh lemons will give the strongest, most delicious lemon flavor.

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