These Gluten Free Lemon Bars are fresh, zesty and have a healthy gluten-free shortbread crust that will make you fall in love instantly. Made with almond flour, fresh lemon zest and lemon slices on top, this classic dessert is completely paleo, refined-sugar-free, dairy-free with a low carb, keto option!
Preheat the oven to 350°F and line an 8x8 square metal baking pan (do not use glass or the crust will burn) with parchment paper, leaving a slight overhang. Set aside.
In a large bowl, combine the coconut oil, maple syrup and vanilla until smooth. Sift in the almond flour and coconut flour and mix until the dough forms and comes together.
Press the crust into the bottom of the lined pan and bake it for 11-12 minutes, or until golden. Remove it from the oven and allow it to cool slightly, no longer than 1-2 minutes.
While the crust is baking, whisk the eggs with the maple syrup in a medium-sized bowl until smooth. Add the lemon juice and lemon zest, then whisk again. Add the coconut flour and continue mixing well until the batter is smooth and no lumps are present.
Pour the filling over the slightly cooled crust and lower the oven temperature to 325°F. Bake for 20-25 minutes, or until the filling is just set and no longer jiggles. Be careful not to overbake.
Remove the pan from the oven and allow the bars to cool in the pan for an hour, then chill them in the fridge for another 2-3 hours before serving to firm them up.
Use a sharp knife to cut out the bars, then dust them with some powdered sugar and some lemon zest. Garnish one or two bars with a lemon slice.
Always use fresh lemon juice.