Lemon. Shortbread. Bars. Do I really need to say anything else to pitch this recipe? I didn’t think so! We loooove lemon recipes, and these lemon shortbread bars are truly delicious and SO easy! The most difficult thing about this recipe? Waiting for them to finish setting in the refrigerator before slicing them up.

To make these bars even better, they have no nuts, dairy, gluten, or refined sugar. This means you can eat half of the bars in one sitting without any guilt, right?? These bars are sweetened with honey, which compliments the lemon so well!

The most important thing about this baking process, is to bake the shortbread base initially, and then pour the lemon mixture on top of the base WHILE IT IS STILL HOT, and then continue baking. If you wait for the crust to cool down, you end up with upsidedown lemon bars. There are worse things, but that’s not what we’re going for in this recipe.

What do I need to make these easy lemon shortbread bars?

• Honey
• Coconut oil – we use Nutiva
• Eggs
• Vanilla
• Coconut flour – we use Bob’s Redmill
• Tapioca flour – we use Bob’s Redmill
• Sea salt
• Lemon juice
• Lemon zest
• Turmeric (optional) – we use Simply Organic. It’s not required for this recipe, but it does help give the lemon part of the bar a beautiful bright color!

Looking for more lemon recipes?

• The best gluten-free lemon curd cake
• Amazing strawberry lemon streusel muffins
• Paleo lemon dill dressing

Ingredients:

• Shortbread base:
  • 1/4 cup of honey
  • 6 tablespoons of coconut oil, room temperature *Note: if your coconut oil is liquid at room temperature, measure it out and pop it in the fridge for 10 minutes before using
  • 1 egg – room temperature
  • 1 teaspoon of vanilla
  • 1/2 cup of coconut flour
  • 1/3 cup of tapioca flour
  • 1/2 teaspoon of sea salt
  • 1 teaspoon of lemon zest
• Lemon curd:
  • 1/2 cup of freshly squeezed lemon juice
  • zest of 1 lemon
  • 1/2 cup of honey *Note: if you prefer a more tart bar, feel free to use 1/3 cup of honey
  • 3 large eggs + 1 yolk
  • 1 tablespoon of tapioca flour
  • 1 teaspoon of coconut flour
  • 1/8 teaspoon of turmeric – optional

Instructions:

Step 3:

While the crust bakes, whisk together all of your ingredients for the filling so that it is ready to go once the crust is done baking. After 15 minutes, take the crust out of the oven, give the filling one last whisk, and pour it over top of the crust. Place the baking dish back in the oven and reduce the temperature to 325 degrees.

Step 4:

Bake the bars until the center is just set – about 18 minutes. Allow bars to cool in the pan on a wire rack until they are room temperature. Wrap the bars with plastic wrap and refrigerate for a minimum of 4 hours. Once chilled, cut into squares and enjoy!

Notes:

1. The timing for the crust and filling is important. If you end up pouring the filling mixture onto a cold crust, your bars will end up upside-down in the oven!
2. The turmeric is optional, but does help add a bright pop of yellow color to the filling.
3. Bars will keep in the refrigerator for up to 5 days.

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