Desserts might as well be everyone’s kryptonite. I mean, how can anyone reject Nutella-Stuffed Brown Butter Pie!? But with this six ingredient gluten-free (and almost vegan) lemon bar recipe, you can get your sweet-tooth on without feeling so guilty about it (they also make your GF friend feel special). With no butter, white sugar, or white flour, these lemon bars truly are a guilt-free dessert. PLUS, it’s still chock full of flavor. Getting the recipe right is super important, but these are perfect if you’re looking to waste some time in the AC on a scorching summer day. And did I forget mention that they are so freaking good?
Recipe adapted from: FoodfaithFitness
Gluten-Free Lemon Bars
- Prep Time:15
- Cook Time:30
- Total Time:45
- Servings:12 bars
- 1 cup coconut flour
- 2 tablespoon coconut sugar
- 3 tablespoon honey
- 1/2 cup coconut oil
- 1 pinch salt
- 3 eggs
- 2 teaspoon lemon zest
- 1/2 cup lemon juice
- 1/4 cup honey
- 2 teaspoon coconut sugar
Preheat oven to 325 degrees.
In a medium bowl, add the cup of sifted coconut flour, sifted coconut sugar, salt, honey, and coconut oil and mix until combined into a dough. This will be your crust.
Press the dough into a greased (with coconut oil) 8×8 inch pan.
Bake the crust in the oven for about 10 minutes, or until you see light golden brown edges. Cool crust completely at room temperature.
Add the eggs, coconut sugar, lemon zest, and honey, and whisk together gently. This will be your lemon topping.
Take the freshly squeezed lemon juice and add the sifted 2 teaspoons of coconut flour into the juice in a small bowl, stir so no clumps form, then pour it into the rest of the topping. Whisk until combined.
Pour the topping over the crust and bake for another 20-25 minutes or until the bars have solidified and are bright yellow.
Cut bars into squares. Cool completely at room temperature, then put them in the fridge overnight. Then enjoy!!