• grace scheidler

healthy lemon bars

gluten, dairy, & refined-sugar free, these bars are the perfect summery treat



- 1.5 c. almond flour

- 1/4 c. coconut flour

- 1/4 c. melted coconut oil

- 1/4 c. maple syrup

- 2 tsp. vanilla

- 1/4 tsp. salt


- 2/3 c. fresh-squeezed lemon juice

- 1 tsp. lemon zest (about 1 lemon)

- 3 eggs + 1 egg yolk

- 1/2 c. maple syrup

- 1 tbsp. coconut flour


preheat oven to 350 and line an 8x8 pan with parchment paper/foil. in a bowl, mix together almond flour, coconut flour, melted coconut oil, maple syrup, vanilla, and salt. press into pan and bake until golden all over, about 18 minutes.

while crust is baking, blend together lemon juice, lemon zest, eggs and egg yolk, and maple syrup until completely homogenous (no egg white pockets). i used an electric mixer! when smooth, sift in 1 tbsp. coconut flour and mix until combined.

allow crust to cool for 10-15 minutes before pouring on the filling. this is key! this way the lemon mixture won’t completely soak into the crust. lower the oven temp to 325 and bake for 18-20 minutes, until the middle is just set (a little jiggly). cool at room temp for half an hour before sticking in the freezer for at least two hours. slice, serve, & enjoy!