• Marisa Louise

Tangy Paleo Lemon Bars

Tart, creamy, and oh-so-addicting! These lemon bars will for sure be one of your new


I seriously can't brag about these guys enough! The almond extract in the short-

bread cookie crust is just too much for me to handle - lol!

I personally think lemon bars are just the world's most perfect treat (especially these

ones!) but maybe I'm just biased. ;)

So, grab your lemons and a bowl, and prepare to dig into this protein-rich dessert!


Tangy Paleo Lemon Bars

- Yields one 7X11 pan of bars -


  • 1 1/2 cups almond flour

  • 1/4 cup tapioca flour/starch

  • 1/2 tsp salt

  • 1/4 cup coconut oil

  • 1 egg

  • 2 tbsp honey

  • 1 tsp almond extract


  • Zest from 2 organic lemons

  • 1 cup fresh squeezed lemon juice

  • 1/2 cup honey

  • 5 drops liquid stevia (optional! Just add a little more sweetener though if needed.)

  • 4 large eggs + 1 egg yolk

  • 1 tbsp tapioca flour

  • 1/2 tsp lemon extract


  1. Preheat oven to 350°F, and grease your 7X11 pan with coconut oil.

  2. Mix all crust ingredients together in a bowl until a dough forms.

  3. Press the dough into a greased pan, and pre-bake in oven for 20 minutes.

  4. While the crust is baking, whisk all of the filling ingredients together until smooth, making sure the eggs are fully incorporated - we don’t want scrambled eggs in our lemon bars at the end!

  5. Once the crust is baked, turn the oven temp down to 325°F, and pour the filling into the warm baked crust.

  6. Once the oven temp has adjusted, bake for 18-25 minutes, or until the filling center is set and no longer jiggles.

  7. Cool completely, then refrigerate until cold - this’ll usually take about 4 hours.

  8. Once cooled, slice in to bars and enjoy! Try and not get too addicted!

Store in fridge when done.



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