Fresh Lemon Bars

Fresh Lemon Bars

5 from 1 vote


For the crust:

  • 1 3/4 cup almond flour
  • 1/4 cup granulated Swerve or coconut sugar
  • 1/4 tsp salt
  • 10 tbsp dairy-free ghee

For the filling:

  • 1/4 cup of blended lemon for me, it was about 2-3 lemons
  • 2 tbsp lemon zest from about 2 lemons
  • 6 tbsp lemon juice from about 2 lemons
  • 2 large eggs
  • 2 large egg yolks
  • 3/4 granulated Swerve or coconut sugar
  • 3 tbsp almond flour
  • Powdered Swerve for serving optional


  • Preheat your oven to 325F and line an 8×8 square with parchment paper.
  • In a medium bowl, prepare the crust by adding all ingredients and working them together with your hands. Once combined, add to parchment-lined pan and spread to edges.
  • Bake until lightly golden brown, about 20 minutes.
  • In the meantime, make the filling. Remove the peel from about 2 lemons and blend in a blender or with a handheld immersion blender to make a paste.
  • Add the paste, zest, juice, whole eggs, egg yolks, Swerve and flour to a bowl and whisk until smooth.
  • When the crust is finished, reduce the oven to 300F. Carefully pour the filling over the crust. Bake until the filling is just barely set, about 20 minutes.
  • Let the pan cool and then transfer to fridge to cool for at least 3 hours.
  • Slice into squares and dust with powdered Swerve.

What do you think?

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Recipe Rating

1 Comment
  • Jennie
    March 15, 2021

    5 stars
    Made these the other night and absolutely loved them! Shared them with my friends and everyone couldn’t believe how fresh and tasty they were. Would highly recommend!