These Tropical Paleo Lemon Bars are a nostalgic treat you’ll be making on repeat!
When I was in high school, there was a pastry shop directly across the street from the main building. Come lunchtime, its small sidewalk terrace would quickly fill with students sipping frappuccinos and savoring specialty sandwiches, cakes, and cookies. Between the tables, a long line would form, sometimes wrapping around the corner. It was definitely a favorite spot, and every once in a while, I’d head there too for what I considered the ultimate treat back then: a large peach iced tea and two delicious lemon bars.
Just thinking about those bars—in all their zingy, refreshing glory—is enough to make me drool, even now. So you can imagine my delight when I came across this recipe, which comes remarkably close to those bars forever etched in my memory. That zesty, tangy burst of lemony brightness in the rich filling, paired with a crisp crust made from macadamia nuts, is truly the stuff of dreams. Best of all, these bars are Paleo-friendly and made with relatively wholesome ingredients. I’ve already made them three times in the past two weeks, and once you taste them, you’ll understand why.
Perfect tips for perfect bars
For the best results, be sure to weigh your flour after sifting. Gluten-free baking can be finicky, and accurate measurements are essential to getting the texture just right. Also, avoid using bottled lemon juice, as it tastes completely different from fresh, and I learned the hard way that it just doesn’t work. Stick with freshly squeezed lemon juice for that bright, zesty flavor.
When it comes to baking, don’t overdo it. I’ve over-baked these bars before, and it caused the lemon layer to bake unevenly and nearly vanish. You’re aiming for golden brown edges and a very light brown center—nothing darker. One last tip: the first bar can be a little tricky to remove from the pan, so go gently. Once you’ve got that first one out, the rest will come out easily!
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 5 days. You can also freeze them in a Ziploc bag or freezer-safe container for up to 3 months. In that case, I suggest slicing them and placing parchment paper between each piece in order to avoid sticking.
Serving suggestions
If you’ve been around the block with FFF, you may have come across these traditional Paleo Lemon Bars. We also have these delectable Sugar-Free Keto Low-Carb Lemon Bars, which always seem to quickly disappear.
I love taking these bars to my nephew’s cake sales along with other mouthwatering goodies such as these Gluten-Free Carrot Cake Truffles or these soft and chewy Iced Oatmeal Cookies.
Ingredients
For The Crust:
- 3 tablespoons macadamia nuts finely chopped
- 1/4 cup honey
- 1/2 cup coconut oil at room temperature, it should be the consistency of soft butter
- Pinch of salt
- 1 cup coconut flour sifted 95 grams
For The Topping:
- 3 eggs
- 1/2 cup honey
- 2 teaspoons lime zest firmly packed
- 1/4 cup fresh lemon juice about 2-3 large lemons
- 1/4 cup fresh lime juice about 3 limes
- 2 teaspoons coconut flour sifted
Instructions
- Preheat your oven to 350°F and generously rub an 8×8-inch pan with coconut oil. Set aside.
- Place the chopped macadamia nuts onto a small baking sheet and bake them for 3 minutes until golden brown and nutty smelling. Watch them closely so they don't burn.
- In a large bowl, using an electric hand mixer, beat together the honey, coconut oil, and pinch of salt until creamy and well combined. Stir in the coconut flour until a dough forms.
- Press the dough evenly into the prepared pan and sprinkle evenly with the toasted macadamia pieces, gently pressing them into the crust.
- Bake until just lightly golden brown, about 8 minutes. Let cool for 30 minutes.
- Lower the temperature of your oven to 325°F and lower the oven rack to the second position from the bottom.
- Once the crust has cooled, gently whisk together the eggs, honey, and lime zest in a large bowl. Do not use an electric mixer here or you will beat the eggs too vigorously and the topping will likely crack once baked. Use a hand whisk and be gentle.
- In a separate, medium bowl, whisk together the lemon and lime juice. Then, whisk in the coconut flour, 1 teaspoon at a time, until well mixed. Make sure you continually whisk as you add the flour so that it doesn't clump up.
- Pour the lemon/lime juice mixture into the egg mixture, whisking while you pour, until evenly combined.
- Pour the topping over the cooled crust. Bake until it is just set and the very center is slightly jiggly, about 21-23 minutes. Let cool completely at room temperature. Then, cover and refrigerate for at least 6 hours, preferably overnight. You need to let the crust completely cool, or it will be soft.
- Using a very sharp knife (or else you might not cut through the crust) cut the bars into squares and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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