These Paleo Lemon Bars with a Shortbread Crust are packed with lemon flavor! The Paleo shortbread crust is the perfect base to these lemon bars, offering a soft, yet firm bite. These bars are suitable for any time of the year or occasion, but they seem so fitting for spring and summer! The best thing about these gluten-free, refined sugar-free, dairy-free, and clean-eating Paleo Lemon Bars with a Shortbread Crust—besides their DELICIOUSNESS—is that nobody would ever guess that they’re healthy or easy to make!
Paleo Lemon Bars with a Shortbread Crust are welcomed on this Triple S sinless Sunday! 😊It almost sounds crazy to say that these stacks of lemon, custardy goodness are sinless! Believe it, because no lies are told around these parts. 😉
When springtime comes around, the blossoming nature and fresh, breezy, warm air calls for positive vibes! 🌻🌷🌹🌼🌾🌳🐛🐝🐞 What color could be more positive than yellow—the color of our life-giving sun?! ☀️In addition to that, what fruit is responsible for bringing an unbelievable amount of zing into your life? Don’t say lime. 😆
It’s all about these bright, luscious fruits today … lemon! 🍋🍋🍋
Before I get into the bliss of these Paleo Lemon Bars with a Shortbread Crust, did you know …
- Are full of vitamins, such as, vitamin C, vitamin B1, B2, B3, B5, B6, B9, Vitamin A, and Vitamin E
- Contain minerals, such as, copper, calcium, iron, magnesium (we probably all need more of this), potassium, zinc, and phosphorous
- Contain antioxidants and powerful cancer fighting properties
- Help with inflammation, such as, with rheumatism and arthritis
- Decrease stress, anxiety, and depression from its calming, therapeutic qualities
- Purify your blood, helping to fight against diabetes and high blood pressure
- Cleanse and soothes the stomach, which eases indigestion, constipation, and stomach aches
- Strengthens the immune system
- Have antibacterial properties
- Aide skin, hair, and teeth
- Combat throat infections and combat fevers
- Relieve respiratory disorders
- Are low in calories (one medium lemon=20 calories)
- Help with weight loss
Woah, that’s A LOT of benefits and I’m sure I’m missing some, but you get my drift. Lemons are an incredibly powerful fruit and, luckily for us, their tart and sour tastiness appeals to many of us! 😋
Additionally, I drink a glass of warm lemon water every morning (before eating anything) for the health qualities, which I recommend. You’ll notice lots of hype about this “trend” and the extent of the benefits it offers—some true, some not. However, though it might not be as dramatically effective as some believe, it still offers amazing nutrition to your body and won’t hurt to add it to your daily routine! As you read above, lemon is definitely a super food. You can read more about why warm lemon water in the morning is beneficial here and here.
Remember how I said lemons are basically like the fruit of the sun? Well, their benefits prove so; they’re life-giving yellow jewels that are also budget-friendly! 💎💛😎
So, if you didn’t before, who wants a Paleo Lemon Bar with a Shortbread Crust now? 😏
Needless to say, these Paleo Lemon Bars with a Shortbread Crust are a dream come true! 🙌🏽The top lemon layer is soft, custardy, and stable. Freshly squeezed lemon juice, zest, and raw honey give these bars a sweet, sour, and tart boost—but not too much that your face puckers! 😳The taste is subtle, yet pungent. How is this possible? I don’t know, but like I said, these Paleo Lemon Bars with a Shortbread Crust are a dream come true. 😍
The Paleo shortbread crust stabilizes the lemon flavor, although it even incorporates lemon zest itself! The crust is soft, but not in the least bit crumbly. It isn’t too sweet either, but it’s still satisfying. 😋
These are seriously one of my FAVORITE things I’ve ever made!! 😍I’m confident to say, if anyone likes lemon, they will love these Paleo Lemon Bars with a Shortbread Crust!💛🍋💛
They’re so much better than the ones full of refined sugar. You don’t get that soreness in your teeth after you eat them (you know what I’m talking about 😷) or that guilty, unsatisfied feeling after eating them. 😞These Paleo Lemon Bars with a Shortbread Crust leave you feeling refreshed and in complete satisfaction! 😃Plus, you can sprinkle some tapioca starch or arrowroot starch over the tops to mimic that traditional powdered sugar look and no one will be able to tell or taste a difference! Promise. 😘
To be honest, I was really nervous to give these Paleo Lemon Bars with a Shortbread Crust a go. Reason being, I’ve always been told lemon bars can be pain to make. Either they’re over-baked or under-baked, they don’t have enough lemon flavor or there’s too much lemon. What’s a girl to do? 😰
Needless to say, I wasn’t wanting to try these bars ten times to get them just right. That’s a lot of lemons to juice and zest! Not to mention, too much frustration for me to handle. 😡🚫However, I prepared myself (and my wallet) for the worst. I even bought two huge bags of lemons and a new 5 lb. bag of blanched almond flour! 👍🏼
Additionally, I made sure to do some serious research before attempting these Paleo Lemon Bars with a Shortbread Crust; adapting it from my No-Bake Paleo Lemon Blueberry Cream Pie definitely helped! 😅That recipe also happens to be a winner with everyone and one of my favorites! 🏆
You guys, I got SO lucky because these came out looking this picture-perfect on the first try! 😮 I experienced another one of those beyond proud moments. ☺️One of my greatest food successes for sure.
Sometimes it still feels weird that I’m pursuing a food/wellness blog career. When I scroll through photo shoots and decide what to post next it feels surreal that those recipes and photos belong to me! Even when life gets hectic, they help to remind me how much I love doing it and that the hard work will pay off! The food styling and tasty meals and treats help too. 😉
I mean, anything for you guys. 😘 God forbid I let you down.
Now, let’s dive into the sweet lemon wonderland of sinless baking!
To start, we’re going to make the crust. It’s so simple! All you do is add all the ingredients in a food processor or high-speed blender and blend until a dough ball forms. Then, take the dough and press it evenly into the bottom of a lined 8×8-inch baking pan. Poke a few holds in it with a fork or similar object to prevent the crust from puffing up.
Partially bake the Paleo shortbread crust for about 10 minutes in a preheated oven of 375°F or until the edges are golden.
Turn the oven down to 350°F and place the crust in the fridge while you make the lemon layer; we want the crust to cool down before we spread the lemon layer over it or else we could lose that lemon topping in the crust! 😱 (which would probably still taste delicious lol)
To prepare the lemon layer, in a medium non-stick, stainless steel, or ceramic saucepan (do not use any reactive utensils/cookware (aluminum, copper, iron, or steel) when making anything with acidic ingredients) add the coconut oil, honey, eggs, lemon zest, salt, and vanilla extract and whisk (with a stainless steel or silicone whisk) to combine.
Now, turn the heat to medium-high. Be sure not to over-whisk the mixture or else it could cause the lemon layer to crack when it cools.
Once it comes to a simmer, sprinkle in the tapioca/arrowroot starch and whisk to combine. It should thicken right away. Remove from the heat and pour the lemon mixture through a mesh strainer into the prepared crust, discarding any possible remnants.
Smooth the top evenly and bake for 10-15 minutes.
You’ll know it’s done when the filling is glossy and set.
Allow the bars to fully cool before setting them in to fridge to help prevent with cracking.
Now your Paleo Lemon Bars with a Shortbread Crust are ready! Slice and enjoy one … or two … the whole pan. Wait, what? Don’t do that; that would be straight sinful. 😈
My brother, Michael, was the first one to try these Paleo Lemon Bars with a Shortbread Crust and he loved them, expressing how they were nothing less than a ten! (Thanks, Miguel! 💙)
My mom happened to visit Michael and I and I told her she needed to try my new lemon bars, since I’d just made them the night prior. My mom loves lemon and is obsessed with anything sour, so I knew she’s go wild for them. Sure enough, she gave me the eyes of shock when something ultra delectable greets your tongue. She couldn’t believe how tasty they were, giving me ample compliments! (Thanks, Mom!💖)
So, I ended up giving her four to take home and share with my dad, which he loved also! So these were definitely a huge success!
I hope you guys make these Paleo Lemon Bars with a Shortbread Crust! 😊They’re sure to instantly become a favorite!😋 If you make them, take a picture and tag me so I can see. 😘❤️ #sabrinassinlesssecrets @sabrinassinlesssects #TripleS #becausesinlessisdelicious #sinlesssunday
- ½ cup freshly squeezed lemon juice (about 3-4 lemons)
- ½ cup raw honey (can sub maple syrup)
- ¼ cup unrefined, organic coconut oil (56g)
- 4 large, organic eggs + 1 large, organic egg yolk, room temperature (reserve the egg white for the crust)
- 1 tablespoon tapioca starch (can sub arrowroot)
- 2 teaspoons lemon zest (from 1 big lemon)
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon sea salt
- 1 ½ cupsblanched almond flour (168g)
- ¼ cup coconut four (35g)
- ¼ cup unrefined, organic coconut oil, room temperature (56g)
- 1 large, organic egg white (saved from the lemon layer)
- 2 tablespoons raw honey (can sub maple syrup)
- 1 teaspoon lemon zest (from ½ large lemon)
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon sea salt
- Preheat the oven to 375°F and line an 8”x8” baking pan with foil or parchment paper.
- Add all the ingredients in a food processor or high-speed blender and blend until a dough ball forms.
- Then, take the dough and press it evenly into the bottom of the baking pan.
- Poke a few holds in it with a fork or similar object to prevent the crust from puffing up.
- Partially bake the Paleo shortbread crust for about 10 minutes or until the edges are golden.
- Turn the oven down to 350°F and place the crust in the fridge while you make the lemon layer; you want the crust to cool down before spreading the lemon layer over it or else the lemon topping could merge with the crust! (which would probably still taste delicious lol)
- In a medium non-stick, stainless steel, or ceramic saucepan, (do not use any reactive utensils/cookware (aluminum, copper, iron, or steel) when making anything with acidic ingredients) add the coconut oil, honey, eggs, lemon zest, salt, and vanilla extract and whisk (with a stainless steel or silicone whisk) to combine.
- Now, turn the heat on to medium-high. Be sure not to over-whisk the mixture or else it could cause the lemon layer to crack when it cools.
- Once it comes to a simmer, sprinkle in the tapioca/arrowroot starch and whisk to combine. It should thicken right away.
- Remove the pan from the heat and pour the lemon mixture through a mesh strainer into the prepared crust, discarding any possible remnants.
- Smooth the top evenly and bake for 10-15 minutes or until the filling is glossy and set.
- Allow the bars to fully cool before setting them in to fridge to help prevent with cracking.
- Once the bars have cooled, remove from the fridge and use a sharp knife to cut them.
Sprinkle with tapioca/arrowroot starch right before serving; if it sits too long it will absorb into the lemon layer, as powdered sugar does.