The cracks don’t bother me.. and they don’t affect the taste at all. Serve chilled: These paleo lemon bars should be served chilled. I am so glad I have found your website so I can finally bake. My 4 year old and I are so excited to make these today! I tried using almond flour inplace of the whole wheat flour and when I put the lemon mixture on top, parts of the crust went into Step 6: When the crust is done baking pour the filling immediately into it. Most grocery stores will have it in the health food section next to the almond/coconut flour. It had shrunk slightly from the sides of the pan so I carefully poured the egg mixture hoping it wouldn’t run under the crust but it did regardless. What happened? If you wanted a lighter texture for the crust, you can always do half whole wheat and half white flour. If the lemon bars are at all moist/have condensation at the top of them, blot with a paper towel before adding powdered sugar. Absolutely! Typical recipes call for a full cup of butter and 1½ pounds of sugar—adding up to more than 300 calories in one little square. I’m so glad you like them! The tapioca provides a binder along with the egg. They only need about 90 minutes to cool, but if they can set in the refrigerator overnight they’ll be even better! thoughts, recipes and workouts from a healthy couple. I made these today and they were soooo delicious!!! Do not wait for it to cool. Healthy Lemon Bars are the perfect lighter dessert. Stream in the liquids as you mix up the flour with a fork. If your egg whites aren’t fully mixed in make sure to really whisk them well! Sign up for new recipes and get my FREE e-cookbook! I pushed the dough mixture right to the edges of the 8 x 8 pan – but when it baked it contracted so there was a gap between the pan and the dough. Hi! Otherwise the sugar will get absorbed. Serve and enjoy! When I’m looking for a gluten free recipe this is the first place check. So as always, we’ve got options. Thanks so much, Dani! These healthy lemon bars become more yellow after baking, so don’t worry if they aren’t as vibrant initially. I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS! Here’s what you do: You can leave your lemon bars at room temperature for a few hours, but it’s important to store them in the refrigerator after that. Bake for 20 minutes or until fragrant, lightly browned and set through. In a small bowl, combine the flour, butter and maple syrup. Eggs: You can’t substitute eggs in this recipe. hello, thank you for sharing can’t wait to try it, never made lemon bars so it will be a first for me. May take some trial and error. We love to bake with Bob’s Red Mill Coconut Flour and use it in so many recipes from Protein Cookies to Buffalo Turkey Meatballs. And I actually enjoyed them so much more than I thought I would. Thanks for taking the time to leave a review! Best dessert recipe yet! You’ll need 4-5 large lemons for the juice. Hi Dani. It did take slightly longer than suggested for the lemon filling to set in the over, but I think that’s because my oven is nearing the end of its lifespan and needs replaced. !” whenever I cook something he likes :)). Powdered sugar isn’t paleo, but it makes the bars pretty and hides any imperfections. I think it makes them look a bit more rustic . But I prefer the flavor with the maple syrup. }function loadFcSC0a5(){if(window.scrollY>88)loadFc0a5()};document.addEventListener('scroll',loadFcSC0a5); Meanwhile, combine all of the lemon filling ingredients in a medium bowl and mix until smooth, making sure to break up all of the yogurt lumps. That’s SO weird! I don’t recommend other flours for the crust, especially almond flour. I baked the crust for 20 minutes and let it cool. I made sure to cool the crust completely in the fridge before pouring the filling mixture on top. These gluten free lemon bars are made with coconut flour and have the perfect creamy filling and decadent crust. They will last in the refrigerator for up to 5 days. Lemon: You can swap the lemon for lime in this recipe for key lime pie bars. Stay well . Beat with a hand mixer until a smooth, liquid batter is formed. I would need to experiment a bit! The first thing that comes to mind is that the crust was not completely cooled? Healthier Lemon Bars- Indulge your sweet tooth! Thanks so much for your wonderful recipes. I used 3/4. The crust is made with whole wheat flour and the light lemon filling is 100% free of dairy and refined sugars. You can, but you may need to adjust cooking times a bit. Paleo, gluten free, grain free and sweetened with maple syrup – they’re delicious and easy to make! Pour mixture on top of the cooled crust and bake for 30 minutes. To make these Healthy Lemon Bars first we’ll make the crust. These healthy lemon bars are light, creamy and perfectly tart. When the crust is done baking pour the filling immediately into it. function loadFc30b(){var i=function(t){if(!t)return;var n=t.getBoundingClientRect();return 2222>||-2222>};if(inited30b||!i(document.querySelector('#fck30b,#convertkit_form-2')))return;inited30b=!0;console.log('load f.convertkit in widget 30bb3f0ab9'); I highly recommend making these! Perfect for Easter, Mother’s Day or a summer cookout, this recipe will be your new best friend. Press the dough into an 8x8 baking pan sprayed with cooking spray or lined with parchment. Only thing I changed in the recipe. We don’t recommend coconut oil for a swap for two reasons -you just don’t get that cookie flavor if you use it, and it also is really greasy. To make these gluten free lemon bars you’ll need only 8 ingredients: maple syrup, ghee, eggs, Bob’s Red Mill Coconut Flour, Bob’s Red Mill Tapioca Flour, lemon juice, lemon zest, vanilla extract. Made with everyday, wholesome ingredients; they are surprisingly easy to make and promise to be a crowd pleaser! Hope you guys are staying safe and healthy. Family Food on the Table, This post may contain affiliate links. Bars + Brownies, Category Featured, Dairy Free, Dessert, Diet, Nut Free, Recipes, Video Dessert, Lemon, lemon bars. Mix well until a wet, but firm consistence (like shortbread) is formed. These easy to make Lemon Bars have a golden buttery shortbread crust , a custard -like filling with the perfect blend of sweetness and bright lemon flavor and a light dusting of powdered sugar. Grass fed butter. Use fresh squeezed lemon juice. Would almond or coconut flour work instead of white whole wheat flour for a more subtle crust flavor? The crust is a tried and true formula of coconut flour and tapioca. Just a couple. I can’t find tapioca starch at my locks grocery store. In fact, I bake only once or twice a year, maybe slightly more if there is a special occasion. The crust is made with whole wheat flour and the light lemon filling is 100% free of dairy and refined sugars. I used the crust but needed filling so I did a quick search on … Can hardly wait to try making some! Ghee was used for flavor. They’re pretty much the ultimate summer treat (but we eat them year round!). I’m excited to make these. You’ll also notice some cracking if you bake it past the just set stage. Thanks! Holy smokes those look so good. Baking and new recipes is a great way to keep busy while staying home. At first it will seem too wet, but keep mixing, because coconut flour soaks up liquid as it sets. Healthy Lemon Bars are the perfect lighter dessert. Ghee: Ghee was used for flavor. Serving Size: I divided this into. This is fine and doesn’t affect the flavor at all. While baking the crust floated anyways. I have some pastry flour left over that I really want to use up. stay safe, That was my first time, too! Thanks so much!!! Maybe with a cookie sheet under it too? Coconut oil is just too oily. This is fine and doesn’t affect the flavor at all. The tapioca provides a binder along with the egg. document.removeEventListener('scroll',loadFcSC0a5); Coconut Sugar: is not recommended for this recipe. If you make these bars as is you'll wind up with perfect gluten free, paleo, healthier lemon bars.