Lemon squares are the classic traybake, paleo-style — a tender coconut flour crust under a bright, gooey lemon filling that sets into perfect slices. Fresh lemon zest and a full half cup of juice give them their unmistakable pucker. Nine generous squares, dusted with palm sugar, that taste like pure sunshine.
MAKES 9 SQUARES
Ingredients
Crust
¾ cup coconut flour
⅓ cup palm sugar
3 tablespoons (45 ml) tapioca flour
1 teaspoon (5 ml) grated lemon zest
½ teaspoon baking powder
¼ teaspoon salt
4 tablespoons (60 ml) coconut oil
1 tablespoon (15 ml) coconut milk
Filling
1½ cups palm sugar
2 large eggs, plus 2 large egg whites
4 tablespoons (60 ml) coconut flour
⅔ teaspoon salt
2 tablespoons (30 ml) grated lemon zest
12 tablespoons (180 ml) lemon juice (4 lemons)
2 tablespoons (30 ml) palm sugar
Coconut oil for greasing foil
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 350°F (180°C). Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease with coconut oil.
2.В В Process flour, palm sugar, tapioca flour, lemon zest, baking powder, and salt in a food processor until combined (about 10 seconds). Add coconut oil and coconut milk and pulse until mixture resembles coarse meal (about 10 pulses). Transfer mixture to prepared pan and press firmly into an even layer using a wide metal spatula. Bake until edges are lightly browned (16 to 20 minutes), rotating pan halfway through baking. Let cool on wire rack for at least 15 minutes.
3.В В Reduce oven temperature to 325°F (165°C). Whisk palm sugar, eggs, egg whites, flour, and salt together in bowl until smooth. Stir in lemon zest and juice. Pour filling over baked crust. Bake until filling is set (15 to 20 minutes). Let bars cool completely in pan on wire rack for about one hour.
4.В В Remove from pan using foil sling, cut into nine squares, and sprinkle with palm sugar. Serve.
Pro Tips
- Bake the crust until lightly browned and cool it fifteen minutes before the filling goes on — a hot crust makes the bottom layer soggy.
- Reduce the oven to 325°F for the filling. The lower temperature sets the custard gently instead of scrambling the eggs into it.
- Fresh lemon juice is non-negotiable here — four lemons worth. Bottled juice makes the filling taste flat and slightly chemical.
- Cool completely before cutting and dust with palm sugar only at the very end, so the topping stays bright and snow-like.
Frequently Asked Questions
How do I store lemon squares?
Refrigerated for up to five days — they're meant to be eaten cold or at cool room temperature. Layer them with parchment in the container.
Why are my lemon squares runny?
The filling usually didn't bake long enough. It should be fully set with no jiggle in the centre before it leaves the oven.
Can I use lime juice instead?
Yes — the same quantity of lime juice and zest makes an equally good bar. The coconut flour crust works perfectly with either citrus.
Can I freeze them?
Cut and freeze in a single layer, then transfer to a container with parchment between layers. Thaw in the fridge overnight.
Recipe Card
Ingredients
Method
- 1. В В Adjust oven rack to middle position and preheat oven to 350°F. Make a foil sling for an eight-inch square baking pan by folding two long sheets of aluminum foil so each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.
- Grease with coconut oil. 2. В В Process flour, palm sugar, tapioca flour, lemon zest, baking powder, and salt in a food processor until combined (about 10 seconds).
- Add coconut oil and coconut milk and pulse until mixture resembles coarse meal (about 10 pulses).
- Transfer mixture to prepared pan and press firmly into an even layer using a wide metal spatula.
- Bake until edges are lightly browned (16 to 20 minutes), rotating pan halfway through baking.
- Let cool on wire rack for at least 15 minutes. 3. В В Reduce oven temperature to 325°F.
- Whisk palm sugar, eggs, egg whites, flour, and salt together in bowl until smooth.
- Stir in lemon zest and juice.
- Pour filling over baked crust.
- Bake until filling is set (15 to 20 minutes).
- Let bars cool completely in pan on wire rack for about one hour. 4. В В Remove from pan using foil sling, cut into nine squares, and sprinkle with palm sugar.
- Serve.
