Gluten Free Lemon Bars (Almond Flour, Greek Yogurt)

Delicious homemade lemon bars with a sweet glaze on a floral plate.

Gluten Free Lemon Bars (Almond Flour, Greek Yogurt)

Soft, citrusy almond flour lemon bars made with Greek yogurt and honey, topped with a tangy lemon Greek yogurt glaze. Naturally gluten free, naturally sweetened, and the kind of thing people text you about the next morning. One 8-inch pan, ready in under an hour.

Course Dessert, Snack

Cuisine American

Keyword almond flour lemon bars, easy lemon bars, gluten free lemon bars, healthy lemon bars, lemon bars recipe

Prep Time 10

Cook Time 28

Total Time 38

Servings bars

Calories 249kcal

Author Chef Josh

Equipment

8-inch round cake pan or loaf pan
Parchment Paper
Large mixing bowl
Whisk
Wire rack (for cooling)

Ingredients

Lemon Bars

3 cups almond flour
2 large eggs
½ cup plain Greek yogurt full fat or 2%
¼ cup honey
1 teaspoon vanilla extract
1 teaspoon baking powder
Juice and zest of 1 lemon
Pinch of salt

Lemon Glaze

1 tablespoon plain Greek yogurt
¼ cup powdered sweetener sugar or monkfruit
1 tablespoon lemon juice
½ teaspoon lemon zest

US Customary - Metric

Instructions

Prep: Preheat oven to 325°F. Grease and line an 8-inch pan with parchment paper, leaving overhang on the sides for easy removal.
Mix the Wet Ingredients: Whisk eggs, Greek yogurt, honey, vanilla, lemon juice, and lemon zest together in a large bowl until smooth and fully combined.
Add the Dry Ingredients: Add almond flour, baking powder, and salt. Stir until just combined. Do not overmix.
Bake: Pour batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean and the top is lightly golden.
Cool: Let cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack. Cool completely before glazing.
Make the Glaze: Whisk Greek yogurt, powdered sweetener, lemon juice, and zest together until smooth. Add a few drops of water if it needs thinning.
Glaze and Slice: Drizzle or spread the glaze over the fully cooled bars. Add extra lemon zest if desired. Slice into bars and serve.

Video

Notes

Zest the lemon before juicing it. Once juiced, the zest is nearly impossible to remove cleanly.
Cool completely before glazing. Warm bars cause the glaze to run and absorb rather than sit on top.
No Greek yogurt? Substitute sour cream or skyr. In a pinch, it works without either.
Keeps in the fridge for up to 5 days in an airtight container. Bars hold up well and the flavor deepens after a day.
For variations: fold in fresh raspberries or blueberries before baking, add 1 teaspoon poppy seeds for a lemon poppy twist, or swap honey for maple syrup.

Nutrition