I combined almond flour and pure maple syrup into a buttery shortbread crust and a luscious lemon filling to create Gluten Free Lemon Bars that are thick and perfectly tangy.

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I made these Healthy Lemon Bars because I wanted a tangy dessert that didn’t feel like a compromise. A rich shortbread crust made from blanched almond flour gives them a dense, almost buttery base while the lemon filling bursts with bright fresh lemon juice and just enough pure maple syrup to tame the sharpness.

They come out thick, a little messy at the edges, and impossible to stop at one piece. If you like treats that pass for Clean Eating yet still satisfy a sweet tooth, think of these as my version of Gluten Free Lemon Bars that actually taste like dessert.

Ingredients

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Blanched almond flour: nutty low in carbs, adds protein and fiber, makes a tender crust.
Pure maple syrup: natural sweetener, mostly carbs, gives caramel notes and moistness.
Unsalted butter or coconut oil: adds richness and mouthfeel, boosts calories and fat.
Eggs: provide structure, protein and a silky custard when baked, helps set filling.
Lemon juice and zest: bright tartness vitamin C cuts sweetness and wakes flavors.
Arrowroot or cornstarch: thickener, adds smooth texture with few added calories.
Pure vanilla extract: subtle sweetness and depth, almost no calories but big aroma.
Fine sea salt: balances flavors, makes sweetness pop tiny amounts go a long way.

Ingredient Quantities

For the crust: 2 cups blanched almond flour, lightly packed

6 tablespoons unsalted butter, melted (or coconut oil if you want dairy free)

2 tablespoons pure maple syrup

1 teaspoon pure vanilla extract (optional)

1/4 teaspoon fine sea salt

For the filling: 3 large eggs, room temp

1/3 cup pure maple syrup (use 1/2 cup if you want it sweeter)

1/2 cup fresh lemon juice (about 2 to 3 lemons)

1 tablespoon finely grated lemon zest (about 1 lemon)

3 tablespoons arrowroot starch or cornstarch

2 tablespoons unsalted butter, melted (optional, makes it richer)

Pinch of fine sea salt

How to Make this

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1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment, leaving an overhang so you can lift the bars out later.

2. Make the crust: in a bowl stir together 2 cups blanched almond flour, 6 tablespoons melted butter (or coconut oil), 2 tablespoons maple syrup, 1 teaspoon vanilla if using, and 1/4 teaspoon salt until it sticks together. Press the mixture firmly and evenly into the bottom of the prepared pan — use the bottom of a measuring cup or a glass to really compact it.

3. Bake the crust 10 to 12 minutes, or until the edges are lightly golden. Remove from oven and lower oven temp to 325°F (160°C). Let the crust cool a few minutes while you make the filling, you dont need it totally cold.

4. For the filling, zest one lemon first then juice enough lemons to get 1/2 cup fresh lemon juice. In a medium bowl whisk 3 room temp eggs until a little frothy, then whisk in 1/3 cup pure maple syrup (or 1/2 cup if you want it sweeter), the 1/2 cup lemon juice, and 1 tablespoon finely grated lemon zest.

5. Make a slurry with the 3 tablespoons arrowroot starch or cornstarch by mixing it with a tablespoon or two of the lemon juice first so there are no lumps, then whisk that into the egg mixture. Add 2 tablespoons melted butter if using and a pinch of salt, whisk until smooth.

6. Pour the filling over the warm crust, spreading gently so it’s even. The warm crust helps the filling set around the edges, which gives nicer bars.

7. Bake at 325°F for about 18 to 22 minutes, until the center is mostly set but still has a slight jiggle. Ovens vary so watch it, you dont want it to crack or brown on top.

8. Cool the pan on a wire rack until it reaches room temperature, then chill in the fridge at least 2 hours (overnight is even better) so the filling firms up and the bars slice cleanly.

9. Lift the slab out using the parchment overhang, slice into squares with a sharp knife (wipe the knife between cuts for neat edges), and store in an airtight container in the fridge for up to 5 days or freeze for longer.

Equipment Needed

1. 8 by 8 inch baking pan lined with parchment (leave an overhang to lift the bars out)
2. Parchment paper, enough to fully line the pan
3. Two mixing bowls, one medium and one small
4. Measuring cups and spoons plus a liquid measuring cup or clear glass for the lemon juice
5. Whisk and a rubber spatula for mixing and spreading
6. A flat bottomed glass or measuring cup to firmly press the crust into the pan
7. Microplane zester and a citrus reamer or simple juicer
8. Wire cooling rack and oven mitts for safe handling and cooling
9. Sharp knife and a paper towel youll use to wipe the blade between cuts

FAQ

Q: Can I make these dairy free? A: Yes, swap the butter for coconut oil (same amounts) in the crust and skip or replace the 2 tablespoons butter in the filling with more coconut oil or a neutral tasting vegan butter. The bars will be a bit less rich, but still great.

Q: How do I get the filling to set properly? A: Make sure the eggs are well whisked and the arrowroot or cornstarch is fully dissolved so there are no lumps. Bake until the edges are set and the center still jiggles a little, then cool completely and chill for at least 1 to 2 hours. For a firmer set, add 1 extra tablespoon of starch or chill longer.

Q: Can I use a different flour for the crust? A: Almond flour gives the best texture here. You can try oat flour or a gluten free blend, but you may need to press it more firmly and the crust will be crumblier. It is not a strict 1 to 1 swap so expect texture changes.

Q: I want it less sweet or sweeter, what should I do? A: The recipe uses 1/3 cup maple syrup for moderate sweetness and suggests 1/2 cup if you like it sweeter. To cut sweetness, reduce to 1/4 cup but know the filling will be tarter and slightly less set. Low calorie sweeteners can work but may change texture.

Q: How should I store or freeze these bars? A: Store covered in the fridge for up to 4 to 5 days. For longer storage freeze in an airtight container or wrapped well for up to 2 months. Thaw in the fridge before serving so the filling firms back up.

Q: Are the eggs safe to eat raw in the filling? A: The eggs are cooked in the baked filling, so they are safe when the bars are baked and set. If you're serving someone immunocompromised or worried about raw eggs, use pasteurized eggs for extra safety.

Healthy Lemon Bars Recipe Substitutions and Variations

Almond flour (crust) – substitute with oat flour: use about the same volume, press the crust firmly and add 1-2 tbsp extra melted butter or 1 egg white if it seems too crumbly. Result is softer and less nutty, but still tasty and nut-free.
Eggs (filling) – substitute with flax “eggs” or aquafaba: for each egg mix 1 tbsp ground flax + 3 tbsp water, let sit 5 minutes, or use 3 tbsp aquafaba (chickpea brine). Texture will be a bit denser and less glossy, you might want to bump the arrowroot by 1 tsp for extra set.
Arrowroot starch (filling) – substitute with cornstarch or tapioca starch: swap 1:1. Cornstarch gives a slightly more opaque custard, tapioca yields a glossier finish. Avoid overcooking or the filling can get thin.
Pure maple syrup (crust or filling) – substitute with honey, agave, or granulated sugar: use about 1:1 for honey or agave but note honey has a stronger flavor and is stickier so you could use a little less. If using granulated sugar dissolve it in the lemon juice first; expect a drier, less tender result.

Pro Tips

1) Use room temp eggs and lemon juice so everything mixes silky, not lumpy. If your eggs are cold, set them in a bowl of warm tap water for 5 minutes before whisking.

2) Don’t overbake the filling; pull it when the center still has a tiny jiggle. Also check your oven with a thermometer, lots of ovens run hot and that’s usually why bars crack or brown.

3) For razor clean slices, chill the bars well, then run a sharp knife under hot water, wipe it dry, slice, and repeat. If you want super-precise edges you can chill or freeze the slab 20 to 30 minutes first.

4) Choose your starch and fats with intention: arrowroot gives a clearer, silkier set and freezes better, cornstarch can seem slightly pasty. And remember extra maple or melted butter makes the filling richer but softer, so if you want a firmer set cut syrup a bit or add a smidge more starch.