These Fresh Lemon Bars are a delightful summer dessert. They have a nut free, gluten-free shortbread crust topped with a light, sweet-tart custard that’s deliciously creamy. Top with fruit or coconut whipped cream for a real treat!
I made these Fresh Lemon Squares to satisfy my desire for a light summer dessert. What makes them light is there is very little fat. The creamy custard is mostly lemon juice, (lots of it), eggs and honey. There is a tiny bit of tapioca and coconut flour to bind it together.
Eggs are a superfood. Every egg contains lots of of vitamins and minerals that help your body and mind function well. These include vitamins A, B5, B12, B2, B6, D. E, and K, as well as calcium, zinc, phosphorous, selenium, and folate.
Eggs help your brain stay sharp and healthy for a long time. They contain a chemical compound called choline which is integral to keeping brain cells healthy by strengthening their membranes and helping them keep their structure.
Lemons are one of those foods that makes us feel really good. Just the scent of a lemon has been found to reduce stress levels and help improve mood. These lemon bars smell so good they’ll make everyone smile. (1) My grandson Avery loves them.
Lemons boost your energy. The juice and zest contain negatively charged ions, that naturally increase your energy when they enter your digestive tract. (2)
The Vitamin C in lemon juice boosts your immunity.
Lemon juice is great for digestion because the atomic structure is similar to the digestive juices found in the stomach.
I’m always looking for nut free desserts. I limit my nuts and it’s a request I get regularly.
These lemon bars are easy to make nut free since coconut flour makes a delicious shortbread crust that goes really well with the creamy custard.
One of the key things to make the lemon bars come out well is to pour the filling into the crust while it’s still HOT.
When the crust is HOT the eggs start cooking immediately creating a seal that prevents the custard from leaking into the crust, making it soggy. The crust keeps its firm, crumbly texture.
Be sure to have your filling ready to pour into the crust as soon as it comes out of the oven.
Even though it’s simple, plan ahead because they need time to cool. I know you’ll want to eat them right away but they need to be refrigerated for at least 2 hours once they cool to room temperature.
I make them in the morning and then serve at dinner. I like them topped with a little coconut or dairy whipped cream and strawberries.
They’re also a delicious treat to have around the house for snacking.
You’re going to love these creamy, rich lemony bars. They’re healthy, not too sweet, and simple to make.
“We are here to awaken from our illusion of separateness.”
If you like these lemon bars you may also like these other lemony desserts:Print
These Fresh Lemon Bars are a refreshing summer dessert. They have a shortbread crust topped with a light, sweet-tart custard that’s deliciously creamy.
- 2/3 cup coconut flour
- 1/4 cup tapioca flour
- 1/8 tsp Celtic sea salt
- 1/4 cup raw honey (softened if solid)
- 1/3 cup ghee or coconut oil, room temp
- 1 large pastured egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest, from 1 organic lemon
- Preheat your oven to 350 degrees F. Line an 8 x 8” baking dish with parchment paper on the bottom and up the sides.
- For the Crust: In a small bowl mix together the coconut flour, tapioca flour and salt.
- In a medium bowl whisk together the honey, ghee, egg, vanilla, and lemon zest.
- Stir in flour mixture until well combined.
- Press crust evenly into the bottom of the parchment paper. Prick all over with a fork.
- Bake for 15 minutes until lightly brown around the edges.
- While the crust bakes prepare the filling. You’re going to pour it into the hot crust so make sure it’s ready.
- Whisk together the lemon juice, lemon zest, honey, eggs and yolk until evenly combined.
- Add tapioca and coconut flour. Whisk until very smooth.
- Once the crust is done, whisk the filling mixture one more time and pour over HOT crust (don’t let the crust cool).
- Put into the oven, lower the temperature to 325 degrees F and bake for 25-30 minutes or until the center is just set but jiggly.
- Allow the pan to cool on a wire rack for 20 minutes, then refrigerate for at least 2 hours.
- Remove from the pan by picking up the sides of the parchment.
- Transfer to a plate, cut into 9 squares using a long serrated knife.
- Serve topped with fruit, coconut whipped cream, or enjoy plain.
They need at least 2 hours to chill.
Recipe adapted from paleorunningmama.com
- Category: Dessert
- Cuisine: Nut Free, Paleo, Gluten-Free, Vegetarian, Dairy Free option