Easy Healthy Lemon Bars with delicious shortbread almond flour crust and a zesty light lemon filling! These lemon squares are also naturally sweetened for a perfect spring treat!

If you love lemon desserts, check out this healthy lemon zucchini bread, healthy lemon poppy seed muffins, and lemon zucchini muffins.

A stack of healthy lemon bars sprinkled with icing sugar.

A smell of freshly cut lemon every morning when I make lemon water has inspired these healthy lemon bars. Don’t you love it too?!

Unlike traditional lemon bars filled with more butter, refined sugars, and white flour, this healthy lemon bar recipe uses unrefined maple syrup, almond flour, and lower quantities of sugar and butter.

We also love these healthy lemon cookies and healthy lemon poppy seed bread come springtime. I think you should try too!

Healthy lemon bars dusted with icing sugar on a counter.

Better yet, even with those ingredient swaps, these lemon squares still taste creamy, sweet, and like most decadent lemon dessert!

In fact, these almond flour lemon bars make for a wonderful addition to any potluck, game day, BBQ or Easter party. Just keep in mind they taste best when chilled, so plan ahead. And this is the best healthy lemon bar recipe ever because it has to be chilled only for 1 hour!

You may also love to browse these 20 almond flour recipes!

Ingredients to Make This Recipe

Lemons, almond flour, butter, eggs and maple syrup ingredients.

Believe me when I say these are easy healthy lemon bars. All you need is 7 ingredients and that is including vanilla extract. You can whip them up any time with simple pantry and fridge staples.

Here is a breakdown what you will need:

  • Almond Flour: It is the perfect choice for a healthy lemon bars recipe as it’s fluffy and moist. You can use store-bought almond flour or here is quick and easy almond flour recipe. You may also be able to use almond meal.
  • Cornstarch: This will help absorb extra moisture in the dough. Arrowroot powder or tapioca starch would also work.
  • Butter: This will help to bind everything together. You can use melted coconut oil instead for dairy free lemon bars.
  • Eggs: You need four large eggs. No need them to be at room temperature.
  • Lemons: You’ll need lemon juice and zest. For these healthy lemon bars, I love to use fresh, juicy Meyer lemons, not bottled juice! Regular lemons work as well and you will need 4-5 lemons. Buy an extra one in case they turn out less juicy.
  • Maple Syrup: It is healthier and refined sugar free. Feel free to swap it out with another liquid sweetener like agave or honey (will have a stronger flavor).
  • Vanilla Extract: I use pure vanilla extract for the best results.
  • I also use Misto cooking spray.

How to Make Healthy Lemon Bars

This healthy lemon bar recipe couldn’t be easier to make. Alternatively, you could make healthy lemon squares, 12 or 18 depending on how big you want them. Or bite-sized little lemon slices, just chop each square into four smaller pieces for 36 pieces or make 16 larger squares.

Here is what you have to do:

Baked almond flour crust in a square baking dish.

Prep the pan and make the crust: Line an 8 x 8-inch baking dish with parchment paper, leaving a slight overhang. Stir well all crust ingredients and press into a pan. Then bake it for 15 minutes.

Whisked lemon bar filling in a glass bowl.

Make the lemon filling: Meanwhile, as the crust cooks, whisk lemon filling ingredients until there are no cornstarch lumps and egg strands left.

Lemon filling poured on top of crust in a baking dish.

Bake the bars: Carefully pour the filling in one corner of the pan while crust is warm, and bake for a further 15-20 minutes, or until the lemon bar filling is firm with a slight jiggle in the middle.

Sliced lemon bars on parchment paper.

Chill and slice: Let the bars cool for 30 minutes at room temperature and then about an hour in the refrigerator until firm. Then cut the square into 9 equal pieces, optionally dust with icing sugar, and serve!

Recipe Tip

If you have difficulty cutting through these healthy lemon bars, it’s a good idea to wipe the knife down between each cut. That way, it’ll be easier and less messy!

Love strawberries? Try these healthy strawberry bars with an almond flour crust, too!


Can I use different flour?

I do not recommend to use a different flour. I designed this healthy lemon bar recipe to use almond flour and any other flour will act quite differently.

Can I substitute the eggs?

Unfortunately, no, I do not recommend to use any egg substitute as this gluten free lemon bars recipe relies on a custard like filling the eggs produce.

You will end up with a completely different texture and flavor.

Can you overcook lemon bars?

Yes you can overcook lemon bars. When overcooked, the lemon custard can curdle, so be careful not to whack up the heat higher than suggested or overcook them. While curdled lemon bars will probably taste OK, they don’t look great.

Overbaking these healthy lemon bars can also cause the tops to crack a bit! All ovens vary and I tested this recipe in 2 ovens and baking time varied from 15 to 20 minutes.

Why did the bottom of my crust burn?

In order to prevent your crust from burning, I recommend to avoid using a glass baking dish. Use ceramic or metal baking square dish.

More Tips for Best Results

  • The crust floated into the filling during baking: To avoid crust mixing with the filling, make sure to check the crust for cracks after baking. Then pour filling immediately while the crust is hot and do so slowly in the corner of the pan.
  • Air bubbles in the lemon bars: If you have little air bubbles at the top of your baked lemon bars, don’t panic. This is normal and is just air releasing and rising from the eggs. Also don’t whisk too much air into the filling.
  • My lemon filling has white specks in it: Next time make sure to whisk the eggs better. White specks are cooked egg whites.
  • Adjust the lemon and/or sugar: Made a batch and wish they were more sharp or sweet? No problem, just adjust the amount of lemon juice or maple syrup next time!

How to Store Lemon Bars

You can store these healthy lemon bars in a cool, dry place for 1-2 days or the fridge for up to 5 days.

You can also make them the day before, store in the fridge and slice before serving. If you want to dust them with powdered sugar, then only do so right before serving. Otherwise, the sugar will melt into the bars.

Can I Freeze Them?

Yes, you can freeze gluten free lemon bars. Place them on a baking tray, not touching, and freeze until solid. Then transfer to a freezer-safe bag for up to three months and just pop one onto the counter (or within the fridge) to thaw. You might also like these healthy key lime pie bars!

Recipe Tip

This is a great recipe to make ahead for Easter or Mother’s Day! You could also make ahead healthy carrot cake bars and make an elegant dessert platter full of seasonal treats.

Healthy lemon bars stack garnished with lemon slice.

More Healthy Dessert Bars

Check out my complete collection of healthy dessert recipes too!

Healthy lemon bars on parchment paper.

Healthy Lemon Bars

Easy Healthy Lemon Bars with delicious shortbread almond flour crust and a zesty light lemon filling! These lemon squares are also naturally sweetened for a perfect spring treat!
5 from 14 votes
Servings 9 bars
Calories 294
Diet Gluten Free
Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 1 hour
Total Time 1 hour 55 minutes


For the Crust:

For Lemon Filling:


  • Preheat oven to 350 degrees F. Line square 8 x 8 baking dish with parchment paper and spray with cooking spray. Set aside.
  • In a medium bowl, add almond flour, 1 tbsp cornstarch, melted butter, maple syrup and vanilla extract. Stir with spatula until well mixed, transfer to prepared baking dish and flatten with hands and spatula into an even layer. Bake for 15 minutes.
  • In the meanwhile, in a large bowl, add eggs, lemon zest, lemon juice, maple syrup and cornstarch. Whisk very well until no white strands.
  • Remove crust from the oven and very carefully pour filling on a side on top (abrupt pouring will lift the crust). Place back in the oven and bake for 15-20 minutes or until firm but still a bit jiggly in the middle.
  • Remove from the oven and let cool on the counter for 30 minutes. Then transfer to the fridge to firm up for another hour.
  • Cut into 9 squares, dust with icing sugar (if you wish) and serve chilled.



  • Store: In a cool dry place for a few days or freeze for up to 3 months.
  • Freeze: I like to freeze lemon bars on a baking tray (not touching) until solid and then transfer them to a freezer safe bag for up to 3 months. Whenever you want one, just pop it out onto the counter or within the fridge to thaw.
  • Honey: You can use honey but lemon bars will have more overpowering taste of honey. It is personal preference.
  • Bottled lemon juice: I recommend to use freshly squeezed lemon juice for best taste.
  • Cornstarch: It thickens the filling and absorbs the moisture in the dough. You can substitute with arrowroot powder.
  • Coconut oil: I believe you can use instead of butter, I have not tested though. Butter makes crust more soft and less crumbly.
See recipe post for more tips and FAQs.


Serving: 1bar | Calories: 294kcal | Carbohydrates: 29g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 76mg | Fiber: 2g | Sugar: 19g
Course: Dessert
Cuisine: American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. HELP! The lemon bar filling soaked through the crust and dissolved into it. It’s still warm, so I cannot comment on the taste just yet. Any idea why the filling got dissolved into the crust? My crust was room temperature before I added the filling.

    1. Hmm. My thoughts are you either didn’t press the crust well too the sides to form an even square and filling got under it when you poured. Or crust was under baked.

    2. Some thoughts: Were you sure to bake the crust and pou the filling on while warm? I’ve sometimes missed a step in a recipe & been perplexed at the results.

      Also, I’m wondering if your oven is running hot and maybe causing the oven to rise.

  2. Hi Olena,

    I’m going to make them today. Can I use medium grind corn meal ( Bob’s Red Mill brand) instead of the corn starch? It’s a bit coarser than the corn starch but would it work? Or should I grind the medium to a fine one?


    1. I think I would grind it into fine one in a blender or food processor. Then I think it should thicken the bars. Hopefully. 🙂

  3. 5 stars
    The lemon bars were really really good but it tasted like there was something missing which probably was sugar. But for a healthy snack this is really good. You can freeze them after and they are soft enough right out of the freezer.

  4. Looks yummy. My sister made these and highly recommends.
    I’ve got all the ingredients, oven preheated and pan prepped. But I’m not seeing how much for most of the ingredients.
    Please advise. And Merry Christmas.

    1. Hi Sandra, if you scroll to the recipe card at the bottom, each ingredient amount is listed there and step by step directions. Enjoy!

  5. 5 stars
    Delicious! Made them tonight. Will make them again.

    Note to self: don’t use loose bottomed tin! (Lemon mixture leaks through base!!)

  6. Hi Olena,
    These look amazing! I’d love to make them for Mother’s Day but my Mom is allergic to almonds. Do have any replacement suggestions for the almond flour? Thanks for sharin!0
    Be well, Jamie

  7. 5 stars
    OMGoodness! These lemon bars are AMAZING! They are decadent yet so easy to make and best of all they are healthy!!! It was a great dessert following your instant pot chili that I made for supper! Thank you again for another great recipe!

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