Gluten Free AIP Lemon Bars with Coconut Flour Crust
Bright, creamy lemon bars made with coconut flour crust and silky coconut cream filling. These AIP-compliant treats avoid gluten, eggs, and nuts while delivering classic tangy-sweet flavor. The coconut oil crust provides buttery richness, while arrowroot creates the perfect custard-like texture in the filling. Perfect for those following autoimmune protocol diets or anyone seeking allergen-friendly desserts. Requires chilling time but simple techniques make this accessible for home bakers.
Ingredients
Instructions
- 1
Preheat oven to 325 F and line 8x8 inch baking pan with parchment paper
- 2
Mix coconut flour and arrowroot starch, then stir in coconut oil, maple syrup, and vanilla until well combined
- 3
Flatten crust evenly in bottom of pan and puncture with fork several times
- 4
Bake crust until lightly golden brown for 20 minutes, then set aside to cool completely
- 5
Combine coconut cream, lemon juice, honey, coconut sugar, vanilla, and turmeric in medium pot
- 6
Add arrowroot starch and whisk well to combine
- 7
Heat on low heat, whisking often for 3-4 minutes until mixture thickens
- 8
Pour lemon curd over cooled crust and smooth with spatula
- 9
Refrigerate 3-4 hours or preferably overnight until fully set
- 10
Remove from pan and slice into 9 even pieces, serve chilled
Tips
Use full-fat canned coconut cream for richest texture and best setting results
Allow crust to cool completely before adding filling to prevent melting and mixing
Cut with sharp knife wiped clean between cuts for neat, professional-looking squares
Good to Know
Refrigerate covered up to 5 days
Make 1-2 days ahead for best flavor and texture
Serve chilled, cut into squares
Common Mistakes
Allow crust to cool completely to avoid melting when adding filling
Use low heat when making curd to avoid curdling
Line pan well with parchment for easy removal
Substitutions
FAQ
Can I use regular coconut milk instead of coconut cream?
Coconut cream is essential for proper setting. If using canned coconut milk, refrigerate overnight and use only the thick cream layer that separates on top.
How long do these keep in the refrigerator?
Store covered in refrigerator for up to 5 days. The texture is best within first 3 days as the crust may soften slightly over time.
Can I freeze these lemon bars?
Yes, wrap individual portions and freeze up to 2 months. Thaw in refrigerator before serving, though texture may be slightly softer than fresh.