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Lemon Bars

Active Time: 20 minutes / Cook Time: 40 minutes / Cool Time: Overnight

Makes 12 servings

Photo provided by one of our members

Photo provided by one of our members



  • 6 tablespoons (3/4 stick) butter, softened and cut into chunks
  • 1/4 cup coconut palm sugar
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon lemon zest (see lemon zest in filling below)
  • 1/4 teaspoon sea salt

Lemon Filling:

  • 3 eggs
  • 1/2 cup coconut palm sugar
  • Zest from 3 lemons (minus 1 teaspoon)
  • 1/4 cup fresh-squeezed lemon juice (3 lemons)
  • 1/4 teaspoon sea salt
  • 1 tablespoon arrowroot starch/flour
  •  2 tablespoons extra virgin olive oil


  1. Pre-heat the oven to 350 degrees F with a rack in the middle position. Grease a 9x9-inch baking dish with all natural parchment paper, letting the excess parchment hang over the sides of the pan.
  2. Prepare the shortbread crust. Mix together the butter and sugar until they are completely combined.
  3. Add the almond flour, coconut flour, lemon zest, and salt to the bowl. Mix with a spoon just until all of the flour is incorporated and the mixture comes together into a dough. The dough will seem fairly crumbly, but should hold together when squished in your hand.
  4. Press the dough into the baking dish. Use the bottom of a spoon to make sure the layer is as compacted as possible and in an even layer. Prick with a fork all over. Bake for 15 minutes, or until the edges of the shortbread turn golden-brown.
  5. While the shortbread crust is baking, prepare the lemon curd. Whisk together the eggs, sugar, lemon juice and zest, and salt in a small saucepan. Heat, stirring constantly, until starting to simmer. Add arrowroot and whisk until the mixture begins to thicken. This should occur within 45 seconds.
  6. When the shortbread crust is ready, remove it from the oven and pour the curd over top. Put the pan back in the oven and bake at 350°F until the edges of the curd are set, but the middle is still jiggly, 10-20 minutes.
  7. Cool completely on the counter and then cover and refrigerate overnight. To slice, run a knife around the edge of the bars and then lift them onto a cutting board using the flaps of parchment paper. Use a knife to cut straight down into bars; wipe the knife clean between cuts (12 bars).
  8. Refrigerate 6 bars and freeze the rest. Defrost as needed by allowing bars to thaw to room temperature in the refrigerator overnight. This batch will be enjoyed week 2 Days 1, 4, and 7, week 3 Days 2 and 5, and week 4 Day 7.