Gluten Free Skinny Lemon Bars
This Gluten Free Skinny Lemon Bars recipe is so sinfully delicious that it’s hard to believe they are healthier than the original store bought lemon bars. You will love how easy it is to put this guilt-free dessert recipe together. Made with a few ingredients that you probably have in your house!
Can I leave lemon bars out overnight
Since this lemon bars recipe is somewhat a form of custard and contains eggs, it is best to store them in the refrigerator for overnight. You can leave the lemon bars on the countertop in a cool and shaded area for a few hours until you are ready to eat them. But it’s best to store leftovers in an airtight container in the fridge.
How long do lemon bars last in the fridge?
Store your cooled down and cut up bars in an airtight container in the fridge. They should last about 4-5 days. We never have to save these for more than a couple of days because most times they are gone the same day!
Making this Gluten-free Healthy Lemon Bars recipe? I would love to know what you think of them in the comments below. If you really liked them, please take a moment to rate it.
More Healthy Desserts for you to check out:
- Oatmeal Chocolate Chip Cookies
- White Chocolate Cranberry Granola
- Skinny Chocolate Zucchini Muffins
- Vegan Chocolate Fudge
- Vegan Avocado Chocolate Truffles
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Gluten Free Skinny Lemon Bars
- 1/2 Cup Gluten-free baking flour
- 1/2 Cup Unsweetened coconut flakes
- 1 Tbsp Coconut Flour
- 1/4 Cup Granulated sweetener (Truvia or Coconut Sugar)
- 2 Tbsp Coconut oil melted
- 1 Tbsp Honey or sticky syrup
- 1 Tbsp Water warm
- 3 Large Eggs
- 1/4 Cup Honey or sticky syrup
- 2 Lemons Juice and zest
- 1 Tbsp Gluten-free flour
- Preheat oven to 350 F and prepare a 9x13 inch loaf pan with parchment paper and non-stick spray.
- Place all crust ingredients into a food processor and pulse until combined. Press the crust evenly into the bottom of the prepared pan. Bake for 12-15 minutes.
- All the while, prepare your filling by whisking all filling ingredients together until smooth. Remove crust and pour the filling over the crust while it's still hot.
- Reduce heat to 325F and continue baking for another 15-20 minutes. The filling should still be giggly but solid to the touch.
- Let cool completely before cutting into squares and serving. Best if chilled before serving.
My husband has switched to a gluten free diet. I came upon this recipe which was a huge hit.
My husband thought it was going to taste bland but was blown away at the huge flavor in every bite. The coconut was so good in this and I don’t even like coconut. I’m making this for Easter for the whole family.
Thanks for the feedback Nicole. Glad you guys loved it.
Gita Castallian says
I love this recipe so much! I have made it so many times now I can’t even count. Thankyou!
thats just so awesome to hear. Thanks for taking the time to leave a review.
The recipe was not portion for the suggested baking pan size, 9X13. I use this size pan and had to double the recipe. I also found the crust not moist enough, needed more oil. I added more following my guts and after it was “done” it tasted floury and dry as it needed more oil and even more sweetener. I can see if working, the filling is delicious, but I felt as though the directions and measurements were off.
Sorry, this didn’t work for you. We will be retesting this.
I didn’t think that would be enough for a 9×13 pan and got confused when I saw the recipe refer to it as a “loaf” pan. Which is it, loaf or 9×13? I think I’ll try 8×8 and pray for the best.