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Healthier Lemon Bars Made with Fresh-Milled GF Flour

This makes one 8×8” pan (about 16 bars) of delicious lemon bars with a shortbread-like lemon bar crust and fresh lemon flavor. You can easily double the recipe and bake it in a 9×13 dish to take along to your next potluck. With flavor like this, these healthier lemon bars are sure to impress.
Prep Time1 hour
Cook Time28 minutes
Refrigeration Time2 hours
Course: Dessert
Cuisine: American
Keyword: Dairy-Free, Fresh-Milled Flour, Gluten-Free, lemon, lemon bars, lemon dessert
Servings: 16 squares

Equipment

Ingredients

Shortbread Crust:

  • ½ cup fresh-milled brown rice flour (70 g)
  • ¼ cup fresh-milled oat flour (30 g)
  • ¼ cup fresh-milled sorghum flour (35 g)
  • ⅓ cup coconut sugar (70 g)
  • ½ tsp salt (3 g)
  • 1 tsp psyllium husk powder (3 g)
  • ½ cup melted coconut oil (112 g)
  • 1 tsp vanilla extract (4 g)

Lemon Filling:

  • 4 large eggs (≈ 200 g total)
  • ⅔ cup organic cane sugar (135 g) or substitute coconut sugar for an even lower glycemic option, though color will darken
  • Zest of 2 lemons
  • ¾ cup fresh lemon juice (180 g) from about 5 lemons
  • 2 tbsp arrowroot starch (16 g)
  • 2 tbsp oat flour (16 g)
  • Pinch of salt

Instructions

  • Shortbread Instructions:
  • Preheat oven to 350°F (175°C). Line an 8×8″ baking dish with parchment paper. The lining will ensure the bars come out clean, without sticking to the pan, and slice nicely.
  • In a mixing bowl, whisk together the flours, coconut sugar, salt, and psyllium husk.
  • Add melted coconut oil and vanilla. Stir until a soft dough forms.
  • Press dough evenly into the pan. Prick lightly with a fork to prevent bubbling.
  • Bake for 18–20 minutes, or until light golden brown. Allow to fully cool while preparing the filling.

Lemon Filling Instructions:

  • In a bowl, whisk together eggs, sugar, lemon zest, lemon juice, arrowroot, oat flour, and salt until completely smooth.
  • Pour filling over the pre-baked, cooled crust in the parchment-lined, prepared pan.
  • Bake for 24–28 minutes, or until just set in the center (a slight jiggle is fine).
  • Let the mixture cool at room temperature, then refrigerate for at least 2 hours or overnight for best results. Optional- sift a light tablespoon of powdered sugar over the top of bars for a traditional presentation.
  • Slice into 16 bars and enjoy!