This scrummy lemon bar is sweet and tangy. The base is made with almond flour and almond nut butter to made a shortbread style base. It is then topped with a lemon egg filling and baked in the oven.  A great low FODMAP recipe we love to serve this with coconut yogurt. Delicious as a dessert or sweet snack.  You can also cut this into bars and freeze. If you like a thicker topping and base simply use a small tin or double the filling ingredients.

Paleo Lemon Bar


Difficulty – Information to follow soon.

Time – Information to follow soon.

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What’s good about it?

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  1. Preheat the oven to 180C, gas mark 4.
  2. Grease and line a 20cm square baking tin.
  3. Place all the ingredients for the base in a food processor and process until it begins to come together. If too dry add a tsp of water. Press into the tin firmly to form a thin layer and bake for 10 minutes until firm.
  4. Place all filling ingredients in a blender or food processor and process until smooth.
  5. Let it stand for 1 minute then blend again.
  6. Pour over the base then bake for a further 15 minutes until set and lightly golden.
  7. Let it cool completely then cut into bars

Did you Know?

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For the crust 

  • 1 cup almond flour
  • 1/4 cup almond butter
  • 1tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • 1tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt


  • 3 eggs plus 1 egg yolk
  • 1/2 cup maple syrup
  • Juice of 1 lemon
  • 3 tbsp coconut flour
  • Zest of 1 lemon
  • Pinch of salt