Delicious Gluten Free Lemon Bars with Coconut Custard

With a sweet, tart coconut milk lemon curd filling, and almond flour crust, these Gluten Free Lemon Bars are the perfect dessert for picnics, bake sales, and more! 


– Almond flour – Tapioca flour – Coconut oil – Baking powder – Maple syrup

Step-by-step instructions!

Follow our easy instructions for success!





Preheat oven to 360°F and line an 8×8 square pan with parchment paper. Set aside.

Preheat Your Oven and Prep Your Equipment:


Add almond meal and tapioca flour to a large bowl, and mix until combined. Add coconut oil and baking powder and maple syrup and mix until it all comes together.

Make The Crust:


Press the mixture onto the bottom of the pan with your hands and bake until it is just lightly browned on top.

Bake The Crust:


In medium pot, mix lemon juice with corn starch and whisk well to remove any lumps. Whisk in the rest of the filling ingredients and place the pot on medium to high heat.

While The Crust Bakes, Make the Lemon Bar Filling:


Take off the heat and pour onto the crust.

Pour The Lemon Bar Curd Onto The Crust:


Firmly press the almond flour crust into the pan. Make sure it is packed tightly. If the crust mixture is too dry, add a touch more maple syrup.


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