This is a side view of a stack of four lemon bars. The bars are sitting on a white piece of parchment paper with more bars around the stack. Recipe
GF Gluten-Free VG Vegetarian

Gluten Free Lemon Bars

Gluten Free Lemon Bars have a delicious shortbread later topped with a sweet and tangy lemon custard. Perfect for any brunch or potluck!

Prep: 20 minsCook: 28 minsTotal: 48 mins
Servings: 16 1x


Shortbread Crust:

  • 1/2 cup refined coconut oil, melted
  • 1/4 cup agave nectar (honey or maple syrup works too)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups blanched almond flour
  • 1/2 teaspoon salt

Lemon Layer:

  • 1/3 cup agave nectar (honey or maple syrup works too)
  • 2 tablespoons ghee (butter also works), melted or room temp
  • 3 eggs + 1 yolk
  • 2 tablespoons tapioca flour
  • 1/2 cup lemon juice (about 2 large lemons)
  • 2 tablespoon favorite powdered sugar


  1. Preheat oven to 350F.
  2. In a medium bowl, whisk together the melted coconut oil (butter or ghee works too), agave nectar, and vanilla.
  3. Once combined, add the almond flour and salt.
  4. Fold together until completely combined.
  5. Line a square 9×9 inch pan with parchment paper.
  6. Spread the crust out across the bottom in an even layer.
  7. Bake for 13 minutes until golden brown.
  8. While the crust is baking, whisk together the lemon filling.
  9. SUPER IMPORTANT!! The order that you add the ingredients will determine if the lemon layer looks good or looks terrible.
  10. In a medium bowl, whisk together the agave nectar, ghee, eggs and egg yolk.
  11. Once combined, add the tapioca flour and whisk until combined.
  12. Next, slowly drizzle the lemon juice into the bowl while you’re whisking.
  13. You want the mixture to be smooth and not separate.
  14. Gently and slowly pour the mixture on top of the crust. If you pour it too fast onto the crust it may break through the crust so do this step slowly and gently.
  15. Bake for 15 minutes.
  16. After the 15 minutes, pull it out of the oven and it to sit in the pan to bring it to room temperature.
  17. Once room temp, chill in the fridge for a few hours.
  18. When you’re ready to serve, slide a knife on any sides of the bars that are touching the pan.
  19. Pull the edges of the parchment paper up. and cut into bars.
  20. I sprinkled mine with some powdered sugar, but you can use regular powdered sugar if you wish!

Nutrition Info:

  • Serving Size: 1 bar
  • Calories: 149
  • Sugar: 10.2g
  • Sodium: 83mg
  • Fat: 10.7g
  • Saturated Fat: 7.7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 11.3g
  • Fiber: 0.5g
  • Protein: 1.7g
  • Cholesterol: 4mg
© The Toasted Pine Nut