Lemon Bars

That’s not a creative name at all. Whoops.

I’ve been eating Ezekial bread lately. No, it’s not paleo. No, I don’t care. Because I love that stuff and it doesn’t make me feel shitty. It’s gluten free and it’s delicious. Especially with grass-fed butter slathered on it. Sometimes I don’t want to eat vegetables for carbs, okay. The cinnamon raisin kind is my favorite. Wee-ewww wee-ewww. I hear the paleo police coming.

My mom asked me how to write a smiley face in a text this morning. Not even an emoji. Just a smiley face like this :) Oh Sue. God bless her little heart.

Classes start back up again next week. I am not looking forward to that. But I am taking a class where our lab includes cooking and our final project involves making an unhealthy recipe more healthy. HELLO WAS THAT CLASS MADE FOR ME OR WHAT. Watch me get an F or something. That would be just my luck.

So a girl at my work yesterday told me to download the Tinder app. Have you guys heard of this? It’s actually freaking hilarious. It’s an app that finds people in your area for you to date. You literally scroll through pictures of guys and decide if you want to date them based solely on their photos and your similar interests and mutual friends on Facebook. Then if you both pick each other it tells you you “have a match.” I can’t decide what I find more disturbing about it, the amount of people I actually know that are on it, or the amount of male selfies I see. If you’re a dude and your profile picture on Facebook is a selfie, that’s gonna be a no. Immediate swipe to the left (left means no, right means yes). Yesterday when I was first getting the hang of it, I was going too fast and thought you could swipe back to look at the previous person again, but no. You cannot. What I actually did was swipe the next rando dude to the right, indicating that I wanted to be matched up with him. And literally 10 seconds later it told me I “had a match.” I immediately freaked the eff out and didn’t know what to do so I blocked him. It seemed like the logical thing to do at the time. I don’t think I’m cut out for this. I think I’ll stick to baking.

Hope y’all like lemon bars.

***Filling adapted from Danielle’s recipe  at Against All Grain

Lemon Bars

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 9-12
  • Difficulty: easy
  • Recipe type: Dessert


  • Crust:
  • 1 cup almond flour
  • 1/4 cup almond butter
  • 1 tbsp honey
  • 1 tbsp grass-fed butter, softened
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • Filling:
  • 3 eggs
  • 1/2 cup honey
  • 1/4 cup lemon juice
  • 2 1/2 tbsp coconut flour
  • 1 tbsp lemon zest, finely grated
  • Pinch of salt


  1. Preheat oven to 350.
  2. Coat 9×9 baking dish with coconut oil or butter.
  3. Combine all crust ingredients in food processor until a “crumble” forms.
  4. Press crust evenly into the bottom of pan.
  5. Using a fork, prick a few holes into crust.
  6. Bake for 10 minutes.
  7. While crust is baking, combine all filling ingredients in a food processor until well incorporated.
  8. When done, remove crust from oven and pour filling evenly over top.
  9. Continue to bake for 15-20 minutes, or until filling is set, but still has a little jiggle.
  10. Cool completely on wire rack. (You can also chill in the fridge if desired, to further set the filling).

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Comments: 28

  1. Heather Williams August 16, 2013 at 11:42 am Reply

    You’re hilarious and always make me laugh:) I think your character is even more amazing than your recipes!:) This lemon bar recipe looks delish:)

  2. Amy @ The Little Honey Bee August 16, 2013 at 11:51 am Reply

    You actually read my mind… Last night I was creating a lemon bar recipe to test this weekend because I have such a craving. Why make my own when I have your deliciousnes?! Have a great weekend.

  3. Alexis @ Hummusapien August 16, 2013 at 1:03 pm Reply

    Ezekiel bread is the shiz. These bars look unreal. I have soooo many lemons so I’ll def be making them. If only every store wasn’t out of raw almond butter! GRRRR.

  4. Lauren August 16, 2013 at 1:59 pm Reply

    The cinnamon raisin ezekiel is only bread I by for myself. It’s so delicious and gluten-free and I love it! Also all your recipes are delicious so I wish we could just be best friends and crossfit a little and bake together all the time haha

    • Ruby August 17, 2013 at 11:50 am Reply

      Ezekiel “cinnamon raisin bread “is not Gluten Free. Wish they would make GF breads that are not loaded with too many starches. So far all Ezekiel products which are GF contain mostly white and brown rice , no whole GF grains.
      Some of the most nutritious GF bread is made by Grindstone Bakery, they have a delish cinnamon raisin bread made with real GF grains and not just potato, tapioca or rice starches.
      BTW ,I’m not in any way affiliated with grindstonebakery.com

      • Natalie February 24, 2014 at 7:37 am Reply

        Thank you for posting this! I was going to comment on the GF status of Ezekiel bread. First time I hear about grindstone. Thanks for sharing!

      • Alana February 24, 2014 at 11:17 am Reply

        Yes, thank you for posting this, I have been looking for a cleaner GF bread! And those lemon bars look amazing!

  5. Julianna @ Julianna Bananna August 16, 2013 at 3:22 pm Reply

    hahaha i am cracking up right now! and those bars look soo good!

  6. Kim August 16, 2013 at 4:05 pm Reply

    Sounds great! Can you replace the coconut flour with almond flour or gluten free flour, do you think? I’m wanting to make these soon but can’t seem to find any coconut flour within a 50 mile radius (slight exaggeration here, but you get the gist! I can’t believe my Trader Joe’s didn’t have coconut flour). Those bars look amazing.

    • triggs122@yahoo.com August 16, 2013 at 4:07 pm Reply

      I definitely wouldn’t suggest almond flour, but I’ve seen a lot of recipes that use coconut oil in the topping!

      • Kim August 16, 2013 at 4:17 pm Reply

        Awesome, thank you so much! I will report back and let you know how it went. :)

  7. Danica @ It's Progression August 16, 2013 at 8:39 pm Reply

    I’ve never made any sort of lemon bars before but these look amazing!

  8. Kelli August 20, 2013 at 9:28 pm Reply

    These were delicious! I accidentally doubled the lemon juice but it was exactly what I was looking for with the tart lemon taste. I was especially excited to find this recipe that I didn’t have to grind my own nuts for the crust!!

  9. lauren September 4, 2013 at 5:51 pm Reply

    You are hilarious!! I stumbled across your blog while looking up paleo zucchini bread, i have fallen off the paleo wagon so to speak during summer break and need to get back on..lol. What a breath of fresh air to read your posts.. i am laughing at my computer screen as i read them, can’t wait to try these lemon bars, i love, love ,love lemon meringue pie. And the zucchini bread looks delicious too. keep up the great work

  10. Cindy October 28, 2013 at 12:19 am Reply

    You are amazing, I grabbed two of your recipes will try this week and see how they work out. I love your sense of humor and self confidence.!!!
    Enjoying the depth of experience with diet and recipes!!!!!!

  11. Lauren October 28, 2013 at 12:51 pm Reply

    WEll… i made these and they were delicous. Taylor, you crack me up. love reading your quirky posts.

  12. [...] 46. Lemon Bars Lemon bars are a sweet and sour way to get your dessert cravings covered. These lemon bars use lemon juice and lemon zest to give them that distinct lemony taste, and leave out the white sugar, the all-purpose flour, and the low-quality butter used in traditional recipes for lemon bars. The end result is a clean pan of lemony goodness that you don’t have to feel bad about eating. Almond flour and coconut flour replace the all-purpose flour to keep these grain free, and honey is used to sweeten things up. [...]

  13. Crystal November 23, 2013 at 10:35 pm Reply

    I loved this, especially the crust! Yummers. Any ideas on a good egg substitution? I used flax seed and it didn’t work so well. Thanks!

  14. Maria December 5, 2013 at 9:02 pm Reply

    I. LOVE. YOU. THIS RECIPE ROCKS. You are the shizz for realzz. Yes, I just said that…

  15. Jory January 8, 2014 at 12:05 am Reply

    I’ve made these bars from your recipe several times and it’s actually my most sucessful paleo dessert – everyone absolutely loves them, including people who eat sugar and flour and all that stuff all the time. I’m going to try the recipe with lime instead of lemon tonight – let you guys know how it goes.

  16. Lea January 23, 2014 at 3:18 pm Reply

    I just made these whole 30 friendly! I substituted the honey for coconut butter and they still turned out awesome! Thanks for the recipe :)

  17. Amanda March 14, 2014 at 5:41 pm Reply

    Love your blog! I’m going to try the aptly-named lemon bars this weekend – maybe my caveman will grunt positively!

  18. Laura C March 20, 2014 at 9:16 pm Reply

    These lemon bars were AMAZING!!!!! Thank you

  19. [...] Lemon Bars (Paleo) [...]

  20. Elisha April 13, 2014 at 11:00 pm Reply

    I don’t follow the paleo/primal diet strictly (heck, I love peanut butter too much and almond butter is too pricey) but, I do try and stay gluten free (by choice, no allergies). So I subbed natural peanut butter for the almond butter. These came out FANTASTIC and I’m a huge lemon bar fan. My brother loves lemon bars too and eats the typical diet of white flour and sugar. He loved these so they passed the test.

    *Just a side note, I noticed someone said they had a hard time finding coconut flour near them. I order mine on Amazon or iherb pretty cheap. Cheaper than I can buy it in the store for. I order it in 3 pound bags if I can and it lasts a long while because you never use very much in a recipe.

  21. Easter Goes Paleo: Recipe Round Up April 16, 2014 at 2:28 am Reply

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  23. Harriette Knight February 9, 2015 at 7:38 pm Reply

    I substituted gelatin for eggs and it was fabulous!

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