Luscious Lemon Bars (nut-free)

Lemon Bars by Against All Grain


Don’t let what I am about to say turn you off from this recipe or decide that it is not incredible. Because it is. Well, according to a dozen lemon-loving testers it is incredible.

I do not like lemon bars. There, I said it.

But don’t judge this recipe by the sheer fact that I have never been a lemon dessert fan. My readers consistently ask for lemon bars, lemon meringue, or lemon cakes, so I bit the bullet for you all and worked hard on getting this recipe right. It took quite a few tries because I wasn’t sure what the original really tasted like, and came up with a cheesecake tasting bar and a lemon jello bar before hitting the nail on the head. I performed some R&D (I even took a bite of a store-bought one just for the sake of the experiment!) and gathered a team of friends who adored lemon bars and came up with something so close to the original you won’t even miss them. Well, you may miss the dusting of powdered sugar because that is so not paleo friendly, but the taste and texture of these is spot on.

The nut-free crust is sturdy like a shortbread and holds its own against the rich, creamy, gooey lemon filling. I dusted these with coconut flour for visual appeal, but it doesn’t really do much for the taste so you can either leave it off or splurge and dust them with organic evaporated powdered cane sugar.

Enjoy these lemon bars with the special mothers in your life this weekend. Me? Well you can bet there will be something chocolate and not lemon. :)

Paleo Lemon Bars by Against All Grain


tip: these seeds are fully raw and all natural. grind the sunflower seeds in a blender or coffee grinder. Sift and discard any large fragments before measuring. Blanched almond flour may also be used in place of the ground sunflower seeds.


Lemon Bars by Against All Grain (nut-free, paleo)


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Luscious Lemon Bars (nut-free)

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 1 dozen

PREP TIME: 20 mins

COOK TIME: 30 mins TOTAL TIME: 50 mins


  • ½ cup finely ground raw sunflower seeds, sifted (60g)
  • ⅔ cup coconut flour, sifted (90g)
  • ½ teaspoon baking soda
  • 2 tablespoons unsalted butter or coconut oil, plus more for greasing dish
  • 2 tablespoons honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1½ teaspoon fresh lemon juice


  • 3 large eggs plus 1 yolk, lightly beaten
  • ½ cup honey
  • ¾ cup fresh lemon juice, strained
  • 3 tablespoons coconut flour, sifted
  • 1 teaspoon lemon zest, finely grated


  1. Preheat oven to 350 degrees F.
  2. Combine all of the crust ingredients in a food processor. Process for 15 seconds to combine. Scrape down sides if necessary and pulse once or twice more until a dough forms.
  3. Lightly grease a 9×9 square baking dish with butter. Press the dough into the bottom and slightly up the sides of the dish.
  4. Prick the dough a few times all over with a fork then bake for 10 minutes. Remove from the oven and cool on a wire rack while you prepare the filling.
  5. Whisk together all of the filling ingredients. Allow the coconut flour to absorb for 10 minutes, then whisk again until the filling is smooth. If there are any lumps of coconut flour, pass it through a mesh strainer.
  6. Pour the filling on top of the baked crust, and bake again for 15-20 minutes or until the center is set but slightly jiggly.
  7. Cool on a wire rack for 20 minutes then refrigerate until chilled.
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  • Penney

    I have to be honest and say that I’m super lazy to make crusts for any type of dish, but I wanted a lemon dessert so I followed the lemon part of the recipe, poured them into half pint mason jars and baked them in a water bath. They turned out really well, like a super lemony custard, I ate it warm, but I imagine a few hours in the fridge would serve them really well :)

  • Rachel

    I made these yesterday. Do you think they can be frozen? Thanks

  • Jessica Boyd

    So I cheated, I wanted a paleo crust, but I wanted to use the lemon pie recipe that I love (which has sugar in it) so I had sunflower seeds and shredded coconut, but neither of the flours, so I just used those instead and put all the ingredients in my vitamix. It did not turn out doughy, it was really wet, I probably made sunbutter on accident. Anyway, so I put it in the bottom of the pan and then poured my lemon pie stuff on top (which is actually similar to yours but doesn’t have the coconut flour and uses sugar) and put it in to bake. When it was done, imagine my surprise to find that the crust had floated to the top! Lol! It was still delish, but I just thought you might think that was funny too :)

  • Kristen

    My crust has green specks from being in the fridge overnight!? What is going on?!

    • Anne

      Same as Kristen here: I made the lemon bars yesterday evening, actually turned them into a little cake as I had a bit too much dough at hand – they turned out great, but after a night in the fridge my crust turned green as well. I think that might be because of the sunflower seeds, I think? Has anyone had a similar experience or knows what the cause for this is?

  • Jacquelyn

    Made these the other night for my family… they gobbled them up and only my Dad and I are paleo! Such a delicious recipe. Thank you so much Danielle!