The Finest Wholesome Lemon Bars (With Gluten-Free Choice)

On May 19, 2026

Living in the south I have plenty of access to fresh citrus fruits, like lemon. That means plenty of lemon poppyseed muffins and healthy, gluten-free lemon bars. They’re a bright and tart way to wrap up a meal in the summer months.

There are several ways to make this recipe. If you want a gluten-free lemon bars recipe, then make the lemon bars with almond flour crust. Need a dairy-free version? I’ve included an option for vegan lemon bars too.

Lemon bars have a bright yellow color, an intense lemon flavor, and a buttery crust.

How to Elevate Lemon Bars

I’ve seen plenty of easy lemon bar recipes that call for a box of cake mix and a can of lemon pie filling. While I’m a big fan of easy, I’m not willing to sacrifice quality ingredients (or taste!). To me, the best lemon bars recipe has old fashioned taste, is thick and chewy with intense lemon flavor, and still on the healthy side.

Using quality, real food ingredients is the best way to really have the best taste and texture.

Lemon Bar Ingredients

Like I said, we’re skipping the boxed cake mix and lemon pie filling with processed sugar and added food dye here. The ingredients are still simple though and the recipe isn’t difficult to pull together.

For the crust you can use organic, unbleached wheat flour, coconut sugar for a caramel like sweetness, and melted butter for richness. If you want a gluten-free version, then an almond flour crust gives it the perfect subtle nuttiness. And if you need dairy-free, coconut oil works well instead of butter.

The filling uses lemon juice for tartness and lemon zest for tons of natural flavor. Whole eggs and arrowroot powder (or more organic flour) provide thickness. And I use raw honey or maple syrup to naturally sweeten.

Here’s how to make the best regular or gluten-free lemon bars!

The Best Healthy Lemon Bars (With Gluten-Free Option)

These tart, lemon bars make the perfect, gooey dessert.

Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper.
In a bowl, mix together the flour, coconut sugar, and salt. Add melted butter and vanilla, stirring until a soft dough forms.
Press dough evenly into the bottom of the pan. Bake for 10–12 minutes, until lightly golden.
In a bowl, whisk eggs, honey (or maple syrup), lemon juice, lemon zest, and salt until smooth.
Whisk in the flour (or arrowroot) until fully combined.
Pour the filling over the warm crust. Bake for 20–25 minutes, until the center is just set (it shouldn’t jiggle much).
Let cool completely at room temperature, then refrigerate for at least 1 hour before slicing. This helps them set cleanly and improves the texture.

Nutrition Facts

The Best Healthy Lemon Bars (With Gluten-Free Option)

Amount Per Serving (1 bar)

Calories 136
Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 46mg15%

Sodium 136mg6%

Potassium 33mg1%

Carbohydrates 18g6%

Fiber 0.3g1%

Sugar 11g12%

Protein 2g4%

Vitamin A 222IU4%

Vitamin C 2mg2%

Calcium 9mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

For clean slices: Use a sharp knife and wipe between cuts
Like them sweeter or more tart? Add another tablespoon of lemon juice or a few more tablespoons of honey to taste.

Tips For Making the Best Lemon Bars

Also known as lemon squares, lemon bars are pretty easy to make. You simply make and pre-bake the crust, pour in the mixed filling, bake, cool, and slice.

Should I use parchment paper for lemon bars? – I do because they’re much easier to remove from the pan and slice. You don’t want to leave any of that delicious crust stuck to the bottom of the pan!

Why can’t you use a metal pan for lemon bars? – The acid from the lemon can leach some metal from the pan, giving the lemon bars a metallic taste. There’s less of a risk using parchment paper, but many use non-reactive glass to be safe.

Shelf Life and Storage – These gluten-free lemon bars will keep fresh in the fridge for up to 5 days. Be sure to cover them in the fridge to preserve their custard-like texture.