Gluten-free Meyer Lemon Bar Recipe with Shortbread Crust
These delicious tangy and sweet Meyer lemon bars are the perfect summer dessert! Gluten-free with a buttery almond flour shortbread crust.
Servings 9 bars
Calories 296kcal
Ingredients
Dry Ingredients
- 1.5 cups almond flour
- ¼ cup coconut flour
- ¼ cup sugar
- ⅓ cup coconut oil
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Wet Ingredients
- 8 standard Meyer lemons about ¾ cup lemon juice
- 1 tablespoon lemon zest
- ½ cup sugar
- 3 whole eggs
- 1 whole egg yolk
- 1 tablespoon coconut flour
- powdered sugar for topping
Instructions
- Preheat oven to 350F. Line an 8X8 baking dish with parchment paper.
- Mix the crust ingredients until they make a fine crumble. Press the crust mixture into the baking dish and use a measuring cup to flatten and smooth the top. Bake shortbread crust for 15 minutes.1.5 cups almond flour, ¼ cup coconut flour, ¼ cup sugar, ⅓ cup coconut oil, 1 teaspoon vanilla extract, ¼ teaspoon sea salt
- While the crust is baking, prepare lemon filling. Mix the filling ingredients (less powdered sugar topping). Stir ingredients in order listed until no lumps are left.8 standard Meyer lemons, 1 tablespoon lemon zest, ½ cup sugar, 3 whole eggs, 1 whole egg yolk, 1 tablespoon coconut flour
- Once the crust is finished baking, remove it from the oven and pour the lemon filling directly on top.
- Bake for 20 minutes more or until the crust has small cracks in it and is golden brown on top. Cool completely. Cut into bars or squares and top with powdered sugar.powdered sugar
Notes
Serve chilled for best results.
Allow the Meyer lemon bars to cool completely before cutting.
Refrigerate covered in an airtight container for up to 5 days.
Nutrition
Serving: 1bar | Calories: 296kcal | Carbohydrates: 24.9g | Protein: 5.6g | Fat: 13.7g
