these Gluten-Free & Dairy-Free Creamy Lemon Squares are perfect for you! With a buttery almond flour crust and a silky, tart lemon filling, they’re the ultimate refreshing treat—without the gluten or dairy.
Ingredients
For the crust:
- 1 ½ cups almond flour
- ¼ cup coconut oil (melted) or dairy-free butter
- 3 tbsp maple syrup or honey
- ½ tsp vanilla extract
- Pinch of salt
For the lemon filling:
- 3 large eggs
- ½ cup fresh lemon juice (about 2–3 lemons)
- 1 tbsp lemon zest
- ⅓ cup maple syrup or honey
- 2 tbsp coconut cream (for extra creaminess)
- 2 tbsp tapioca starch (or arrowroot starch)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Make the Crust: In a bowl, mix almond flour, melted coconut oil, maple syrup, vanilla, and salt until combined. Press the mixture into the prepared pan and bake for 10–12 minutes until golden. Let it cool.
- Prepare the Filling: In a mixing bowl, whisk together eggs, lemon juice, lemon zest, maple syrup, coconut cream, and tapioca starch until smooth.
- Bake the Lemon Squares: Pour the lemon mixture over the crust and bake for 18–22 minutes, or until the center is set.
- Cool & Chill: Let cool at room temperature, then refrigerate for at least 2 hours before slicing.
- Serve & Enjoy: Dust with powdered coconut sugar (optional) and enjoy your creamy, tangy lemon squares!
Would you like any variations, such as making it nut-free or keto-friendly? 😊
