Curated and considered for the modern primal life

Paleo Lemon Bars by Ciarra Hannah of Popular Paleo

Posted on June 26, 2015 by Alyssa Cassidy

There's something so refreshing about a lemon centric dessert in the summertime- the citrus mixed with a little sweetness takes me back to days of frozen lemonades and meringue pie. Ciarra, aka Popular Paleo, has created Lemon Bars that bring back all that summer nostalgia, without the sugar rush, or upset tummy. These are one of her most popular desserts and it's easy to see (and taste) why!


You may have noticed that I don’t post many dessert recipes on Popular Paleo. That’s not because I have a problem with eating treats on Paleo, believe me, I don’t! I just don’t have the knack for them the way so many others do.  However, I have been searching high and low for a knock-my-socks off lemon bar and have yet to find one that I 100% believe in.  Not to say that this creamy-lemony-custardy-sweet-but-not-too-sweet dessert unicorn isn’t out there, I just haven’t met it yet. So I did what comes natural and tried to throw something together myself.  Normally when it comes to desserts this nets out in a lot of wasted ingredients, but not this time. I like what I made and hope you do too!

1 cup almonds
1 cup pecans
1/4 cup medjool dates (about 6 of the regular size)
1/4 cup coconut oil
1/2 tsp pure vanilla extract
1/2 tsp Celtic sea salt
1 egg

the juice from 4 lemons (approx. 3/4 cup)
1 tsp lemon zest
8 eggs
1/2 tsp pure vanilla extract
1/2 cup raw honey
1 TBSP arrowroot flour + 1/2 TBSP of hot water

Preheat the oven to 325 degrees (Fahrenheit).

Make the crust first by dumping all of the ingredients, except for the egg, into a food processor. Let this go until it gets to a “pebbly-sand” texture—well before it turns into butter. Then add the egg and process again just until the egg is fully incorporated and the nuts break down into “coarse sand.” I sure hope those textural references make sense!

Press the crust batter evenly into the bottom of an ungreased baking dish and set aside. The baking dish I like to use is an old stoneware baker, which is odd-sized at 9 x 9. It’s my favorite dish for this kind of recipe, I can’t go back to glass after going stone. If you don’t have one this size, I’d suggest using an 8 x 8 and enjoy a thicker crust. Thin-crusted lemon bars are no bueno…

For the filling, combine all of the ingredients using an electric mixer or by hand with a whisk except for the last line item—the arrowroot and water.  Once the lemons, eggs and other stuff is mixed up, make a slurry using the 1/2 TBSP of hot water and tablespoon of arrowroot flour. Mix the slurry into the batter and gently pour over the pressed nut crust waiting in the baking dish.

Bake this for 30 minutes in a 325 degree oven. Don’t worry if it gets a little crackly once it’s done cooking. I haven’t met a Paleo lemon bar that doesn’t do this.

As tough as it is, this needs to be cooled completely before eating. Do your best!


Be sure to bookmark this recipe from over at! 


Ciarra Hannah is the author of the best-selling Frugal Paleo Cookbook and is the creator of the drool-worthy blog, Popular Paleo. She transitioned to a Paleo lifestyle while researching ways to support an autoimmune hypothyroid and improve her health. Shortly after adopting the diet she started blogging at where recipes and articles are focused on simplifying Paleo for everyday people like her who share a common goal of improving health through focused nutrition. She loves to make food so good anyone will love it—Paleo or otherwise. Ciarra lives in Tacoma, WA with her husband and two rockstar kids. 





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