These lemon bars have a creamy lemon filling on top of a soft buttery base! They’re gluten free, made with just 9 ingredients and quick and easy to make. Remember, a little goes a long way!

Servings: 16 Prep Time: 20 Minutes Serving Size: 1 bar Cook Time: 25 minutes (+3 hours to set)


Almond crust:
1 3/4 cup almond meal
1/2 cup tapioca flour
1/4 cup unrefined coconut oil, melted
1/4 cup rice malt syrup

Lemon Curd Filling:
1/3 cup lemon juice (about 1 1/2 lemons) + zest of 1/2 lemon
1 cup canned full fat coconut milk
1/3 cup rice malt syrup
2 tbsp cornstarch
2 tbsp unrefined coconut oil
1/2 tsp vanilla extract
small pinch turmeric powder -- for color (optional)

Nutrition Profile

Calories: 178

Fat: 13g Protein: 1g Carbs: 12g Fiber: 2g Sugar: 76g

Cholesterol: 0mg Sodium: 6mg


For a protein boost, serve these lemon bars topped with Greek Yogurt Whipped Cream. Recipe found here:


Almond crust:
Preheat oven to 350°F and line an 8x8 square pan with baking paper. Set aside.

Add almond meal and tapioca flour into a large bowl, and mix until combined. Add coconut oil and rice malt syrup and mix until it all comes together.

Press the mixture onto the bottom of the pan and bake for 13 to 15 minutes or until it is just lightly browned on top.

Lemon curd layer:
Pour the lemon juice into a medium pot. Add cornstarch and whisk well to remove any lumps.

Whisk in the rest of the ingredients and place the pot on medium to high heat.

Make sure to stir regularly, I like to use a heat resistant silicone spatula for this. The curd will start to form first on the bottom, when you notice this happening, give it a whisk to make sure it stays smooth (continue to whisk now and then). When it starts to thicken, turn down the heat to low. Continue stirring regularly, cook until it’s a thick curd consistency.

Take off the heat and pour onto the almond base. Refrigerate for 3 hours or until set. Cut into 16 squares. Refrigerate in an airtight container.