Lemon Squares (Nut Free)

December 25, 2018



  • 1/4 cup raw honey
  • 1/3 cup ghee or coconut oil room temp
  • 1 egg room temp
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/8 teaspoon sea salt
  • Zest of 1 lemon


  • 1/2 cup fresh squeezed lemon juice about 4 lemons
  • Zest of one lemon
  • 1/3 cup + 1 tablespoon raw honey
  • 3 eggs and 1 yolk
  • 1 tablespoon tapioca flour
  • 1/2 teaspoon coconut flour


  • Preheat your oven to 350 degrees.  Line an 8 x 8” baking dish with parchment paper on the bottom and up the sides.
  • To make the base, whisk together wet ingredients until smooth (or use an electric mixer), then stir dry ingredients in until well combined. Chill if necessary to form a dough (5-10 mins).  Press crust into bottom of parchment paper evenly, then poke all over with a fork.
  • Bake crust 10-12 minutes or until lightly brown around the edges.  While crust bakes, whisk together all filling ingredients in a large bowl until very smooth, set aside.
  • When crust is done, whisk filling mixture one last time and pour over hot crust.  Lower oven temp to 325 degrees. Continue to bake another 15-18 minutes at 325, or until filling is just set in the center.  Allow the pan to cool on a wire rack completely, then refrigerate at least 2 hours before serving. Refrigerating overnight works as well.
  • Cut cooled bars into 16 squares using a long sharp knife for neat edges.  Dust with grated lemon zest or top with a dollop of coconut whipped cream and serve.  Store leftovers covered in the refrigerator for up to 3 days.

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