Gluten-Free Lemon Bars


This is the last of ALL the lemon recipes I made about a month ago! And it may be favorite.

I don’t know what got me on the kick, for some reason, I really wanted to make some lemons bars, which is weird that these started it all, but I’m posting it last.

Also I have to say, I put them in the freezer, and they were better from the freezer than they were fresh. Weird, but I find with a lot of my gluten-free baking, I like it from the freezer over fresh.

If I were to do this again the only thing I would do is even up the proportions. I have a silicone mold for 6 bars and that was what I was determined to make. However, that means I put a lot of crust dough in each one. So if I were to do this again, I would make 8-10 bars and double the filling recipe to put more in each one.

Lemon Bars


  • 1 cup grass-fed butter
  • 1/2 cup coconut sugar
  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 tsp salt

Filling (I’ve already doubled it here for you)

  • 8 eggs
  • 1 1/2 cup honey
  • 1/2 cup tapioca flour
  • 1 1/3 cup lemon juice

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