Summertime Paleo Lemon Bars

Want to see other healthy treats I’m stuffing my face with? Check out my Instagram page!

While I’m not the biggest fan of paleo treats for goal based nutrition, I understand that people still will have a sweet tooth and need to satisfy that urge from time to time. Plus, paleo treats can be an easy way to begin swaying non-paleo people that they don’t NEED all the commercially produced and traditional sweet treats and that they can have a healthy(-ier) spin on them!

Summer time cookouts always need something light and refreshing for treats so no better time for this recipe: paleo lemon bars! Paleo lemon bars may be some of my favorite paleo treats as you can reach the same level of tastiness without losing a lot of the traditional texture like you usually do in paleo baking. Come on now, you know that most paleo breads, cookies and cakes are awful. Let’s be real.

Paleo baking requires a lot of pantry items – check out our Must Have Pantry Guide to stock it up! Try this recipe out for your next BBQ cookout or whenever you feel like eating a whole pan of dessert.

These paleo lemon bars should be pretty close to the real thing and be a nice refreshing treat at a summer time BBQ. Did you make any modifications? Let me know! Please share below if you liked this recipe.

Did you end up making these? If so, Instagram it, tag me at @dranthonygustin and #cooklikeag so I can see and repost!

Here’s how to make this:

Preparation: 10m
Cook Time: 40m
Serves: 12



  • 1 cup crushed pecan
  • 3/4 cup coconut oil
  • 1/4 cup almond meal
  • 1/4 cup coconut flakes


  • 3/4 cup lemon juice
  • 1 teaspoon lemon zest
  • 3 whole pastured eggs
  • 3 pastured egg yolks
  • 1/2 cup raw honey
  • 1/4 cup tapioca flour
  • 1/2 cup almond meal
  • 2 teaspoons coconut flour


  1. Use a fork to mash all of the crust ingredients together. If you have whole raw pecans – a pulse or two in a blender will do the trick here. Like nuttier and chunkier crust? Then don’t pulse as long. Spread and mash with your hands into the bottom of a pyrex baking dish.
  2. The crust just needs to set together, so no need for this to go on longer than it has to. Put the pan with the crust in the oven for about 8-10 mins. Burnt crust (or even a little under) will ruin the whole thing as that’s all you will taste in the desert. Remember, the crust is going to cook more when the filling is in here so don’t overcook.
  3. Mix everything with a whisk or use a blender to pulse everything a few times – a much easier way to go about this whole thing. Don’t blend too much if you choose to do that as it puts too much air into the eggs. Pour over crust.
  4. Put in the oven at 350F for 20-30 mins. This is going to completely depend on your choice of baking dish and size. Watch the bars, they shouldn’t be getting brown on top. If you shake them when they are in the pan and they have a nice firm jiggle, they are done! You can sprinkle a little coconut flake on the top as they finish settling for show if you’d like.
  5. No one wants warm lemon bars. Let’s be honest here. Let them cool on a rack until they are roughly room temperature and chill. If you put them in the fridge before they will have condensation on them and be soggy. Another thing you don’t want. After they are in the fridge for a few hours they will be ready to go!