Description
This Healthy Lemon Bars recipe offers a deliciously tangy and sweet dessert option made with natural ingredients like maple syrup, coconut and tapioca flours, and fresh lemons. Featuring a tender, gluten-free crust and a vibrant lemon filling, these bars are perfect for a refreshing treat that balances zingy citrus flavor with subtle sweetness.
Ingredients
Scale
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
Instructions
- Prepare the crust: In a medium bowl, whisk together the maple syrup, melted and cooled ghee, and 1 large egg until well combined. Add the coconut flour, tapioca flour, lemon zest, and vanilla extract, mixing thoroughly to form a smooth dough. The dough should be moist but manageable for pressing into the pan.
- Press the crust into the pan: Line an 8×8-inch baking pan with parchment paper for easy removal. Press the crust mixture evenly into the bottom of the pan, ensuring a uniform thickness to provide a sturdy base for the lemon filling.
- Bake the crust: Preheat your oven to 350°F (175°C). Bake the crust for about 12-15 minutes, or until it just starts to set and turn golden around the edges. Remove from the oven and allow it to cool slightly while preparing the filling.
- Make the lemon filling: In a mixing bowl, whisk together the freshly squeezed lemon juice, lemon zest, maple syrup, 4 large eggs, and 2 tablespoons tapioca flour. Whisk continuously until the mixture is smooth and well combined; this will help thicken the filling as it bakes.
- Combine and bake: Pour the lemon filling evenly over the pre-baked crust. Return the pan to the oven and bake at 350°F (175°C) for 20-25 minutes, or until the filling is set and no longer jiggly in the center.
- Cool and chill: Remove the lemon bars from the oven and let them cool to room temperature on a wire rack. Once cooled, place them in the refrigerator for at least 2 hours to fully set and firm up, improving flavor and texture.
- Serve: Once chilled, remove the bars from the pan using the parchment paper edges. Cut into squares and serve chilled for the best lemony freshness and texture.
Notes
- Using fresh lemon juice and zest is key to achieving the vibrant citrus flavor.
- The crust is gluten-free due to the use of coconut and tapioca flours.
- Maple syrup is used as a natural sweetener, making this recipe refined sugar-free.
- Allow ample chilling time to achieve firm lemon bars that hold together well.
- Store leftover lemon bars in an airtight container in the refrigerator for up to 5 days.
