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Gluten Free Lemon Bars (Only 4 Ingredients)

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 16
Calories 183


for the bottom crust:

  • cups (250gms) almond flour
  • 2 tablespoons sugar preferably natural evaporated cane sugar
  • 1 tablespoon lemon zest
  • 1 large egg

for the lemon filling:

  • 6 large eggs
  • 1 cup (200gms) sugar preferably natural evaporated cane sugar
  • 1 tablespoon lemon zest
  • ¾ cup (180ml) fresh lemon juice from 4 - 5 juicy lemons
  • powdered sugar/icing sugar/confectioner's sugar for serving, optional


  • Preheat the oven to 325°F (170°C). Generously grease a 9 x 9-inch (23 x 23 cm) pan or an 8 x 12-inch (20 x 30 cm) pan.

Make the bottom crust layer:

  • Mix together the almond flour, sugar, lemon zest, and egg with an electric mixer or with your hands just until they form a dough and come together into a ball. Don't mix them for too long or the almond flour will start releasing its oils and your hands will get very oily (you can still use it).
  • Crumble the dough evenly into the greased pan and press it down with your fingers to form an even crust (about ¼-inch/.6cm deep) on the bottom of the pan. Patch any holes and pat the crust smooth or press it smooth with the bottom of a measuring cup. Prick the crust all over with a fork.
  • Bake in the preheated oven for 12 to 15 minutes, just until the edges get light golden in colour.

While the crust is baking, make the lemon filling:

  • Zest a second lemon (you should have 1 tablespoon zest). Juice the lemons until you have ¾ cup (180ml), strain out any seeds.
  • Whisk together the 6 whole eggs with the cup (200gms) of sugar. Add the lemon juice and lemon zest and whisk vigorously to combine.
  • When the crust is finished pre-baking, use the back of a spoon to push down any parts of it that may have bubbled up. Pour the filling over the crust - either pull out the oven rack and pour the filling on without removing the pan from the oven, or remove the pan from the oven, pour on the filling, and carefully put it back into the oven without spilling.
  • Bake for 15 to 18 minutes, or until the filling doesn't jiggle when you wiggle the pan and it feels set when you touch it lightly with a finger.
  • Allow to cool in the pan, then cut into squares and dust with powdered sugar if desired. Serve larger squares as a dessert with a scoop of vanilla ice cream, or smaller bars as a tea-time snack.
  • Makes 9 dessert-sized bars or 16 snack-sized bars.


In total you will need: 2½ cups almond flour, 1 cup+2 tablespoons sugar, 7 large eggs, and 4 - 5 lemons.
I strongly recommend using organic lemons, especially when using the zest, as the peel of a lemon is where many of the toxins from applied pesticides can accumulate.
If you completely grate off all of the zest (the bright yellow outer part of the skin) from one medium lemon, it will amount to about 1 tablespoon. This is where all the essential oils (a.k.a. the flavour) are found.


Serving: 1bar | Calories: 183kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 28mg | Potassium: 40mg | Fiber: 2g | Sugar: 15g | Vitamin A: 105IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg