{grain free} Lemon Bars

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Let’s talk food envy.  Being a grain-free, almost-vegan, food intolerant eater, you’d think I’d be one of those people always wanting what they can’t have eat.  But, to be honest, that’s rarely the case. I’m almost 100% happy with my food options most of the time.  I feel better than ever, and I’d never go back.  But, every now and then something comes along that begs me to eat it.  Like when I’m sitting at a restaurant and I’m watching my best friend inhale freshly baked bread like there’s no tomorrow and I’m left trying to forget how amazing freshly baked bread actually tastes. Torture.

Most recently, I was attacked with a bout of food envy one afternoon while watching The Pioneer Woman with my girls. This particular episode featured Ree’s lemon bars.  I’m not sure if it was hunger or the hot summer sun that triggered my food envy, but suddenly all I wanted was to sink my teeth into a cold, tangy lemon bar and nothing else would satisfy me until that happened.  So I came up with my own grain free version.  Bliss.

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{grain free} Lemon Bars

Makes 12 bars


  • 1/2 cup softened butter or coconut oil
  • 1/4 cup maple syrup
  • Pinch of salt
  • 1 cup coconut flour
  • 1-1/2 cup sugar
  • 1/4 cup tapioca flour
  • 4 eggs
  • 6 lemons, zested and juiced
  • Powdered sugar, for dusting


To make the crust, preheat the oven to 350° and lightly grease an 8×8 baking pan.  In the bowl of your standing mixer, mix the butter/coconut oil with the maple syrup and salt on medium speed until combined. Reduce the speed to low, and add in the coconut flour.  Mix on low until a soft dough forms.  Press the dough into the greased baking pan, and bake at 350° for 10 minutes.  Remove from the oven, and let cool slightly while you prepare the lemon filling.

To make the filling, whisk together the sugar and tapioca flour in a large bowl.  Whisk in the eggs, and continue whisking until combined.  Add in the lemon zest and juice, and whisk to combine until the filling is smooth. Pour the lemon filling over the crust, and bake at 350° for about 30-35 minutes, or until the filling is set in the middle.  Remove the bars from the oven, and let cool completely before dusting with powdered sugar. Enjoy!

Original lemon bar recipe by La Casa de Sweets, lemon filling recipe adapted from The Pioneer Woman

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