Perfect Gluten-Free (Mostly) Paleo Lemon Bars!


Hi there, I wanted to share something a little different than what I usually post today. This is a recipe for perfect gluten-free and (mostly) paleo lemon bars. Now let me tell you a little story about these lemon bars.

Most who know me online probably don’t know this, but I am paleo (except butter because I’m allergic to coconut and that’s pretty much the only fat alternative around here.) In fact, my whole family is paleo. So when the house was empty save for my mother and I, (and my dog) I decided to try my hand at a paleo dessert.

The first thing that popped into my mind was lemon bars. My mom loves lemon bars, so… I decided to try it. How hard can it be, right?

Well it turns out way easier than I expected. I found a recipe for almond-crust lemon bars online, followed exactly, and delicious lemon bars was the result. And when the rest of the family came back from their big event, they were greeted with lemon bars!

You may be thinking “This is it? Can I have the recipe?” But no, the story doesn’t end there! After trying the bars, we all came to one conclusion; they were too sweet! So back to the kitchen I went the next day, trying to perfect these lemon bars.

In the end, I reduced the honey and cornstarch, and it was perfect. Hope you enjoy making and eating these as much as I do!




2 cups almond flour (I use Bob’s Red Mill brand.)

¼ teaspoon salt

3 tablespoons honey

2 tablespoons cornstarch

6 tablespoons softened cold butter (You can substitute for coconut oil)


2 large eggs

¼ cup honey. (I do a little under ¼ but that’s just a personal preference.)

⅓ cup lemon juice

2 tablespoons cornstarch



Preheat oven to 350 degrees.

Combine the almond flour, salt, and cornstarch in a big bowl. Mix well and get out any lumps with a whisk.

Add the honey and mix until incorporated.

Cut the butter into cubes, mix with shaggy dough with your hands until all dry bits are gone and it it is all one ball of dough(ish). Squeeze out any big chunks of butter left behind.

Add the crust into a baking pan. (I’m using a 11.5” x 7.5” glass baking pan.) and spread crust about ¼ inch thick and ¾ the way up the sides of the pan.

Bake for 8 minutes.

While the crust is baking mix together the eggs, honey, cornstarch, and lemon juice. Whisk until all the cornstarch lumps are gone.

Once the crust is done baking, take it out of the oven and strain the filling over it to make sure there are no lumps. Bake for another 14 minutes.

Take it out, cut, and serve!

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