Dairy Free Paleo Lemon Bars

There’s something undeniably magical about biting into a perfectly tangy Dairy Free Paleo Lemon Bar. The bright, zesty flavor dances on your taste buds while the creamy texture melts in your mouth, making it an irresistible treat. lemon basil salmon rolls Imagine the aroma of fresh lemons wafting through your kitchen, instantly lifting your spirits and bringing sunshine indoors.

These lemon bars are more than just a dessert; they’re a nostalgic journey back to sunny picnics and lazy afternoons spent with family. I remember the first time I made these for my friends at a summer barbecue. Their delighted faces as they took their first bite were priceless, and suddenly, I was the rock star of the dessert table. Trust me, you’ll want to make these delightful bars for any occasion where smiles are mandatory! For more inspiration, check out this Lemon Blueberry Bread recipe recipe.

I still chuckle when I think about how my friends couldn’t believe these luscious lemon bars were dairy-free and paleo. They devoured every last crumb!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Almond Flour: This gluten-free flour gives our bars a rich texture while keeping them paleo-friendly.
• Maple Syrup: A natural sweetener that adds just the right amount of sweetness without refined sugars.
• Coconut Oil: Use refined coconut oil for a neutral flavor or unrefined for a subtle coconut taste.
• Fresh Lemons: The zest and juice bring that vibrant tanginess; always opt for organic if possible!
• Paleo Egg Substitute (Flaxseed meal or Chia seeds): Perfect for binding while keeping it plant-based; just mix with water and let sit. refreshing detox water recipe.
• Baking Powder: This helps our bars rise perfectly and gives them that delightful fluffy texture.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 350°F (175°C). Line an 8×8 baking dish with parchment paper for easy removal later on.

Create the Base: In a mixing bowl, combine almond flour and melted coconut oil until crumbly. Add maple syrup and mix until well combined; this will be your crust.

Press and Bake the Crust: Firmly press the mixture into the bottom of your prepared baking dish. Bake in preheated oven for 10-12 minutes until lightly golden brown.

Mix the Filling: While the crust cools slightly, whisk together lemon juice, zest, egg substitute (flax or chia), maple syrup, and baking powder in another bowl until smooth.

Pour Over Crust: Carefully pour the lemon filling over your baked crust, spreading it evenly to ensure every bite is deliciously tangy.

Bake Again!: Place back in the oven and bake for an additional 20-25 minutes until set but still slightly jiggly in the center. The aroma will be heavenly!

Let them cool completely before slicing into squares. Dust with powdered sugar if you’re feeling fancy! Enjoy these refreshing treats cold from the fridge on a hot day or at room temperature after dinner—anytime is lemon bar time!

Perfecting the Cooking Process

Start by preheating your oven while preparing the crust, then bake it first for optimal texture.

Add Your Touch

Feel free to swap the almond flour for coconut flour or add fresh berries for extra flavor.

Storing & Reheating

Store in an airtight container in the fridge for up to a week; no reheating needed.

Sharing these Dairy Free Paleo Lemon Bars with friends was unforgettable—they vanished faster than I could say “zesty goodness.” zesty lemon asparagus side dish.

FAQ

Can I use other sweeteners in Dairy Free Paleo Lemon Bars?

nutrient-packed granola bars.

Yes, honey or maple syrup can be great alternatives to sweeten these bars.

Are there any substitutes for almond flour?

Coconut flour works as a substitute, but adjust the quantity due to its absorbency.

How long do Dairy Free Paleo Lemon Bars last?

They can last up to one week when properly stored in the refrigerator.

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Dairy-Free Paleo Lemon Bars

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• Author: Gordon Calloway
• Total Time: 50 minutes
• Yield: Approximately 16 servings 1x

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Description

Indulge in the refreshing zing of Dairy-Free Paleo Lemon Bars! These delightful treats are a perfect blend of tangy lemon flavor and a crumbly almond flour crust. Easy to make and naturally sweetened, they serve as a nostalgic reminder of sunny picnics and family gatherings. Brighten your day with these irresistible bars that are bound to impress at any occasion!

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Ingredients

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• 1 cup almond flour
• 1/3 cup maple syrup
• 1/4 cup refined coconut oil, melted
• 1/2 cup fresh lemon juice (about 2–3 lemons)
• Zest from 2 lemons
• 1/4 cup paleo egg substitute (flaxseed meal or chia seeds mixed with water)
• 1 tsp baking powder

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Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 baking dish with parchment paper.
2. In a mixing bowl, combine almond flour and melted coconut oil until crumbly. Add maple syrup and mix well to create the crust.
3. Press the mixture firmly into the bottom of the prepared baking dish, then bake for 10-12 minutes until lightly golden.
4. While the crust cools, whisk together lemon juice, zest, egg substitute, maple syrup, and baking powder until smooth.
5. Pour the lemon filling over the baked crust, spreading evenly.
6. Bake for an additional 20-25 minutes until set but slightly jiggly in the center.
7. Allow cooling completely before slicing into squares. Enjoy chilled or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Paleo

Nutrition

• Serving Size: 1 square (40g)
• Calories: 150
• Sugar: 6g
• Sodium: 25mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg