These healthier lemon bars are made with a mixture of almond flour and gluten free oats for the crust and fresh lemon curd for the filling. The perfect spring and summer dessert that will satisfy your sweet tooth and love for lemons.
I don’t know about you but right around Mother’s Day, I start thinking about lemon bars and fruit pies. There’s something about the burst of lemon in these bars that screams warmer weather and sunshine. Bring out the sunglasses and dresses, I’m ready.
This recipe is a healthier version of the classic lemon bars. Made without dairy or gluten! Perfect for family gatherings or weekend dessert.
Why You’ll Love These Lemon Bars
Flavor: Who else loves lemons? I am definitely one of those people. This recipe is made with ½ cup of fresh squeezed lemon juice and zest from one lemon. It’s the perfect amount of lemon flavored filling combined with the almond flour and oat crust.
Ingredients: Like I mentioned before, this recipe is completely gluten free and dairy free! The ingredient list is also pretty short for these bars so it won’t break the bank.
Simple: This lemon bar recipe is pretty straight forward. There are only a few steps to ensure that the bars turn out. Simply bake the crust first then pour the lemon filling on top to bake for a second time. Refrigerate and then serve. That’s it!
Ingredients for healthier lemon bars
Lemons: Use fresh lemons in this recipe for best results. It takes about 4 medium sized lemons to get ½ cup of fresh lemon juice.
Coconut Milk: We use full fat canned coconut milk for a creamy dairy free lemon filling.
Eggs: You’ll need four eggs for this recipe. Three are for the lemon curd filling and one for the crust.
Honey: These lemon bars are sweetened with honey. You could try to use maple syrup instead but the flavor may change slightly.
Arrowroot Starch: Used to thicken the lemon filling.
Rolled Oats: Make sure the oats are certified gluten free if you follow a gluten free diet.
Almond Flour: The almond flour is blended with the gluten free oats for the base of the crust.
Coconut Oil: Melt the coconut oil before adding to the other ingredients.
Salt: For added depth of flavor in the crust.
How to make healthier lemon bars
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8x8 or 9x9 baking dish.
- Step 2: Add the crust ingredients to a food processor or blender and pulse until the mixture is combined. Pour the crust mixture into the baking dish and spread evenly with a spatula.
- Step 3: Bake the crust for about 10-12 minutes, until lightly golden around the edges.
- Step 4: Meanwhile, add the filling ingredients to a medium bowl. Whisk or mix on low with a hand mixer until combined.
- Step 5: Once the crust is baked, take it out of the oven and pour the filling over the crust. Lower the oven temperature to 325 degrees Fahrenheit.
- Step 6: Bake for about 25-28 minutes or until the center is set. The center should not move if you jiggle the pan.
- Step 7: Let cool completely and refrigerate for at least 4 hours before serving. For best results, let cool in the fridge overnight. Optional: sprinkle powdered sugar over the tops of the bars before serving.
Tips for making lemon bars
Keep an eye on the oven: The key to lemon bars is to not under-bake or over-bake the lemon filling. There is a slight difference in temperature per oven so make sure to reduce the temperature from 350°F to 325°F before baking the filling. You’ll know when the bars are done when the center is set and no longer jiggles.
Use only fresh lemons: Don’t substitute the fresh lemon juice with concentrate or pre-made juice. These bars are best when using fresh squeezed lemon juice and lemon zest. The recipe calls for ½ cup of lemon juice which is about 4 medium sized lemons.
Avoid white spots: You’ll get white spots in your bars if you don’t whisk the eggs enough for the lemon filling. I use either a whisk or a hand mixer (on low) when combining the lemon filling to minimize the chance of that happening.
Not vegan: This recipe is not vegan friendly. I do not recommend trying to use an egg replacement in this recipe.
How to store
Store these lemon bars for up to 3-5 days in an airtight container in the refrigerator.
More gluten free desserts
- Lemon Raspberry Crumble Bars
- Best Gluten Free Zucchini Coffee Cake
- Flourless Gluten Free Monster Cookies
- Lemon Blueberry Cookies
- Flourless Double Chocolate Walnut Cookies
Have a question?
If you’ve enjoyed this recipe or have a question, please leave a review and comment below! Also feel free to tag @withsweethoney on Instagram!
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Healthier Lemon Bars (Gluten Free, Dairy Free)
Equipment
- 8x8 baking dish
Ingredients
Lemon Filling
- 1 cup full fat coconut milk, canned
- ¼ cup honey
- 3 eggs
- ½ cup lemon juice (about 4 lemons)
- zest from 1 lemon
- 2 tbsp arrowroot flour
Crust
- 1 cup gluten free rolled oats
- ¼ cup + 2 tbsp Almond flour
- ¼ cup coconut oil melted
- ¼ cup honey
- 1 egg
- ⅛ tsp salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease an 8x8 or 9x9 baking dish.
- Add the crust ingredients to a food processor or blender and pulse until mixture is combined. Pour the crust mixture into the baking dish and spread evenly with a spatula.
- Bake the crust for about 10-12 minutes, until lightly golden around the edges.
- Meanwhile, add the filling ingredients to a medium bowl. Whisk or mix on low with a hand mixer until combined.
- Once the crust is baked, take it out of the oven and pour the filling over the crust. Lower the oven temperature to 325 degrees Fahrenheit.
- Bake for about 20-25 minutes or until the center is set. The center should not move if you jiggle the pan.
- Let cool completely and refrigerate for at least 4 hours before serving. For best results, let cool in the fridge overnight. Optional: sprinkle powdered sugar over the tops of the bars before serving.
Elizabeth
Thanks for sharing your recipes,I love lemon flavor
Katelyn | With Sweet Honey
Thank you!
Tanner
Would love to make this for my family come Easter, but I'm having trouble finding arrowroot flour. Do you know where you usually find this? In a pinch, what would be a good substitute?
Katelyn | With Sweet Honey
Hi Tanner, I usually find arrowroot in the grocery store under the health food baking section or regular baking isle. It's also available on Amazon if that's easier for you. If you'd like to substitute the arrowroot, I'd recommend trying 2 tbsp of cornstarch instead. I have not tested this recipe using cornstarch but it usually can be substituted with arrowroot without an issue. Let me know how it turns out if you do try it. Thanks!