Everyone loves lemon bars. And if you don’t, I’m pretty sure one of these recipes will convert you. These healthier, paleo-friendly lemon bars are free of grains, dairy, and refined sugars. They’re sweetened with maple syrup, dates, and honey to perfectly balance their lovely citrus zing.
While not exactly lemon bars, this variation on the favorite dessert features a grain-free shortbread crust sweetened with coconut sugar and honey. The crust is buttery and held together with gelatin, which is fantastic for your digestive system and hair, skin, and nails.
These bars, which also happen to be vegan, have a crust made from dates and walnuts or almonds, and don’t need to be baked to set. The creamy filling is made from cashews, lemon juice, coconut oil, maple syrup, and lemon zest, and the final touch is a raspberry chia topping.
These easy bars have a honey, coconut flour, and coconut oil crust and a luscious lemon topping made from eggs, honey, lemon zest, lemon juice, and a bit of coconut flour to thicken it. With just a few ingredients and a simple process, these might become a fast favorite.
While also not technically a lemon bar, I’ve chosen to include these because they have the same dense, chewy texture and bright, citrus flavor you look for in a good lemon bar, and they’re very simple to make. You could even try adding ginger to the batter!
This time, let’s take that crust and add shredded coconut to it, along with almond flour. This recipe has a flavorful crust as well as a creamy filling thickened with almond flour, and you an add additional coconut flour to the finished bars as a crumbly topping.
Here’s another easy bar recipe, and this one uses just coconut flour in the crust and a sweet honey-lemon filling stabilized with eggs (protein means it’s healthy, right? Right?). I love the little sprig of rosemary in the picture, and I might try some rosemary infused bars next!
These bars are more of a healthy post-workout recovery or pre-workout fuel than a dessert, but they taste like a dessert! For real. With creamy cashews, flaked coconut, maple syrup, lemon zest and juice, and vanilla extract, how could these be anything but decadent and delicious?
This fun take on lemon bars uses coconut oil to create a melty but stable filling that’s sweet and delicious with strawberry slices. Just make sure you choose the shredded coconut option instead of the oat option to keep these paleo—I’m making this for dessert tonight!
I’ve raved about Meyer lemons before, and I’ll do it again. You can use regular lemons in this recipe and it will still work, but the lovely, almost creamy flavor of Meyer lemons really shines. I love the almond shortbread crust in this bar recipe, too.
This paleo twist on traditional lemons bars is sweetened with date paste or honey, and made with an almond and coconut flour base. Beautiful, sweet blueberries stud the surface to perfectly compliment the brightness of the lemon and sweetness of honey.
These bars have a thick and chewy bottom with a substantial creamy lemon filling that doesn’t require any baking. Coconut butter gives it that thick, sturdy creaminess, while maple syrup or honey and stevia create the sweetness that balances the lemon tartness.