Perfect Lemon & Coconut Bars

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I am sorry. I know it’s only Monday. And you are probably at work, trying to focus on numbers, stats, calculations and other important things. And here we come stealing your attention with the most delicious lemon bar recipe ever. So if I were you I would probably stop reading now. I mean it, stop now. Before I tell you that they are gluten free. And dairy free. And very quick and easy to make. Did I mention they are crazy delicious? Sorry. Get back to work now.

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The thing is that we have always loved lemon pie and lemon bars, but when you try to make them healthier – without the flour, sugar and butter – you often loose all that is good and gooey about them. So instead of making a traditional gluten free pie crust, we did something else this time. Our crust is more similar to a coconut macaroon, sweetened with maple syrup and then flattened out and pre baked. It’s perfect – sticky, sweet and gooey. And then topped with a rather tart lemon filling and powdered with … no, not powdered sugar, but coconut flour. Yep, it looks strikingly similar! But if you prefer it sweeter you can of course use powdered sugar instead.

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Lemon-bar-traditionalists might be concerned with how we tweaked this recipe. Claiming that they won’t taste like original lemon bars anymore. But they do, they really do. Sure, they have their own twist. But they still have everything that is good about a lemon bar. They are in fact better.

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A fair amount of people have been asking us about the backgrounds that we use in our photos. I took a behind the scenes photo of some them on my instagram. We often use a few different matte stone boards, wooden planks or old metal sheets. For your information, the huge stone board that we used in these photos is not my friend anymore. I was going to put it back after we used it and dropped it on my big toe! It broke. Ouch. Well, at least we got some good photos …

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Lemon & Coconut Bars
Makes around 40 pieces

This is a quite big batch, you could easily half the recipe. Also, the filling is a little more tart than standard. We think it is perfect, but if you know that you are sensitive either add more maple syrup or use a little less lemon juice.

Crust
5 tbsp (75 g) coconut oil
3 tbsp maple syrup
2 cups/480 ml (200 g) shredded coconut (unsweetened)

1 cup/240 ml (100 g) almond flour
1 pinch sea salt
2 egg whites (save the yolks for the lemon curd)

Filling
3 eggs + 2 egg yolks
6 tbsp maple syrup
1/3 cup / 80 ml lemon juice + 1 tbsp zest (around 2 lemons)
1/3 cup / 80 ml  (35 g) almond flour

Dust with 3 tbsp coconut flour (or powdered sugar)

Set the oven to 350°F (175°C). Melt coconut oil in a sauce pan on low/medium heat. Add maple syrup, shredded coconut, almond flour and salt. Stir around until everything is combined. Remove from the heat. Crack two eggs, save the egg yolks for later and add the whites to the sauce pan while stirring. Keep stirring for about a minute. The mixture should be quite sticky now. Line a 12×8 inch (30×20 cm baking dish with baking paper and pour the coconut mixture into it. Use your hands, a spatula or the backside of a spoon to flatten it out. Press it down firmly so it becomes quite compact. Bake for 10-12 minutes and then remove it from the oven. Meanwhile, start preparing the filling.

In a large mixing bowl, beat the eggs + the 2 egg yolks with an electric mixer until frothy. Add the rest of the ingredients. Beat for two more minutes. Pour the mixture over the baked crust in the baking dish. Bake for around 16-19 minutes or until edges are light brown and center is set. Let cool for at least 10-15 minutes before slicing up the bars. You always want to dig in immediately, but it is much easier to eat after it is set. Cut into roughly 1 x 2-inch (3 x 6 cm) rectangles. Dust with coconut flour or powdered sugar. Enjoy!

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164 Comments

  • Ummmmmmmm..... okay. I MUST make these this weekend for Superbowl. Yes, this is happening. Thank you for this fabulous recipe!!
  • I made thse today..they were reeeeeaaaalllly goood!
  • Ösp Viðarsdóttir
    Been browsing you blog for a while but this is the first recipe I try and it turned out to be soooo good :) Will be trying more now for sure! Your pictures are amazing btw! Can´t wait to see your cookbook!
  • Kiki
    hey, those look delicious, i want to bake them this we for my birthday brunch:) i didnt find almond flour over here in shops germany)so i was wondering what kind do you use - can i just grind almonds very fine or do i need the flour which is a "leftover" product from pressing almond oil - ergo less oily:) greets, kiki
  • I made these yesterday, but in a slightly different version since i didnt have the special stuff at home. I used butter in the same amount as the coconu oil, and 2 tablespoons of sugar in the dough and 4 tablespoons of sugar in the lemon creme. It was fabulous and felt a bit more healthy then the traditional lemon bars. When you dont have the time (or money) to buy the most healthy substitutes this is an good "in between" way!
  • Karin
    They look amazing! Can't wait to try them. How long do they keep for? Do you think it would work to freeze them? Thank you for a great blogg!
    • Hi Karin, we store them in the fridge. We always finish a batch within a few days, but I suppose they would make it for at least 5-6 days. You could also store it in the freezer, but then it would probably taste best if you reheat it before eating it. /David
  • Ursula
    I am overly excited to try these as I love lemon and the idea of lemon treats, but they are often loaded with plenty of unhealthy ingredients. So glad you posted this, and thanks for all of your recipes. Will be making these very soon. Love what you guys do. Have a great day! Ursula
  • I have to admit, I have never tried lemon bars before. But after I have read now your post I seriously think about giving them a try. And I love the photos you made of the lemon bars! Regards, Eva
  • Dalida
    This has got to be the best clean dessert I have tried. Thank you so much! It tastes heavenly! Stupid me, I cut the portions in half in fear it won't turn out good. Next time I'll triple it! This is my new favorite dessert, it's extremely elegant and delicious and very quick and easy as well. Very, very good job on this, thank you!
  • Laura
    I've just made these and they are very dark coloured compared to yours. I think it might be the almond flour. I bought some yesterday and its brown. Is yours like this or did you make your own? I've also over cooked them but they were dark before they went in the oven! I will do better next time!
  • Claudia Hurtado
    These look delicious and not hard to make at all, thank you for sharing. When are you making more instructional videos? Love the last one, you did a very good job. Cheers from SF, California
  • Oh wow, guys! This is a big accomplishment. I can't wait to try this new riff on the old favorite!
  • Berneda
    These look yummie. Do you think Stevia would work? I wouldn't know how much though.
  • The texture of these looks amazing. So soft and moist and zingy with lemon.
  • I want to make these so so soon. I was wondering about what would be a good substitute for coconut oil and if using an alternative would tamper with the taste too much? I hope your toe is better. xx
  • I always think lemon flavours should be properly tart and almost make you wince - these bars sound perfect.
  • Laura
    Oh these do look good! I'm sure they will help in the healing of your toe. I hope you get better soon. I'm going to try baking these tonight. I'm having difficulty buying some ingredients as I have moved country and can't read a lot of the labels! I've found a really good health store so I'm sure they will help me.
  • They look delicious so I'm going to have a go at making them. If I can't get hold of maple syrup could I use honey instead?
    • Hello Davidom, sure you can use honey instead. I find that honey has a more distinct flavor than maple syrup, so it might affect the taste a little bit. But since the lemon flavor is so strong it shouldn't be a big issue. Good luck! /David
  • Isabella
    Just made these...totally delicious!
  • ahhh, what a time to discover your site, just when you share the best recipe ever! Yum!
  • I had a look at your slabs of stone. How on earth do you move those around? They look heavy enough to need a forklift.
  • Thank you! Four of my family members are super fond of lemon bars, and this will please them immensely!
  • I follow you on instagram and have been watching these come to life, I cant wait to make them!!! Love your blog.
  • alyse
    Heaven ♥.¸¸.♪♫¸¸.♥
  • Danielle
    Can the almond flour be sub with another type of flour? My sister is gluten, dairy and nut free!
  • These look amazing and sound so much more delicious than the usual lemon bar! Thanks for sharing the recipe, great photos too!
  • Mmm, det lyder fantastisk!
  • Mona
    Uf! Glemte iPad tastaturets ulyksaligheder.... Sorry to hear about your toe. Get well soon :-))) Mona

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