Paleo Lemon Bars

I had bloggers block this week. That doesn’t happen too often, but I just couldn’t figure out what I wanted to make for all of you lovely people. So I asked my assistant, my 6 year old, for her input and she immediately said, “How about lemon bars?”. Well that sounded absolutely perfect to me!

Paleo Lemon Bars

I looove lemon bars and this recipe is amazing. In fact I am eating one as I write this 🙂  They are actually quite easy to make and perfect dessert for spring! YAY for spring!

Paleo Lemon Bars

Recipe from Texanerin Baking

Ingredients & Directions

Paleo Lemon Bars
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Nutrition Facts
Serving Size
Amount Per Serving
Calories 3180
Calories from Fat 1681
% Daily Value *
Total Fat 195g
Saturated Fat 104g
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 65g
Cholesterol 927mg
Sodium 1091mg
Total Carbohydrates 333g
Dietary Fiber 20g
Sugars 171g
Protein 52g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. For the crust
  2. 2 1/2 tablespoons coconut oil
  3. 2 tablespoons honey
  4. 1 cup finely shredded unsweetened coconut
  5. 1/2 cup almond flour
  6. Pinch of salt
  7. 1 egg white
  8. For the Filling
  9. 3 eggs + 2 egg yolks
  10. 1/3 cup honey
  11. 1/3 cup lemon juice
  12. 1 tablespoon lemon zest (about 2 lemons)
  13. 1/3 cup almond flour
  14. Optional topping
  15. Coconut flour for Paleo or powdered sugar for non paleo
  1. Preheat oven to 350 degrees
  2. Line a 9×5 loaf pan with parchment paper and set aside.
  3. In a medium sauce pan melt the coconut oil over medium heat. Add the honey, shredded coconut, almond flour, and salt and mix until well combined.
  4. Remove from heat and add egg whites (save yolk for something later) and stir.
  5. Add mixture to loaf pan and firmly press down. Bake for 10 minutes.
  6. Meanwhile, for the filling add eggs to a large bowl and beat until frothy. Add remaining ingredients and beat for an additional 2 minutes.
  7. Pour filling over baked crust and bake for about 20-25 minutes or until center is set.
  8. Let the bars cool completely before serving. Cut into squares and top with powdered sugar or coconut flour.
  9. Store in an air tight container in the fridge for 4 days.
Adapted from Texanerin Baking
Adapted from Texanerin Baking
Kim's Healthy Eats

13 thoughts on “Paleo Lemon Bars

  1. I think there’s a typo in the additional toppings list. I think you meant Coconut Sugar for paleo not Coconut Flour.

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