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Tart lemon square sprinkled with coconut flakes and freeze dried raspberries.

Coconut Lemon Squares (Paleo/Nut-Free)

A decadent and delicious lemon square on a coconut shortbread crust that perfectly satisfies your sweet cravings.
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Author: Katie Stewart

Ingredients

For the shortbread crust:

  • 2/3 cup coconut flour
  • ¼ cup arrowroot starch
  • ½ cup maple syrup
  • 1/3 cup coconut oil melted
  • 1 large egg
  • ¼ tsp salt

For the lemon filling:

  • 2/3 cup fresh lemon juice
  • Zest from two large lemons
  • 4 eggs
  • ½ cup maple syrup
  • ½ tbsp vanilla extract
  • 1 tbsp arrowroot starch
  • ½ tsp coconut flour

For topping (optional):

  • Shredded coconut
  • Freeze-dried raspberries crushed

Instructions

  • Preheat oven to 350 F. Line a 9x13 baking pan (8x8 works, too) with parchment paper to allow for easy removal after cooking/cooling.
  • Add all the ingredients for the shortbread crust to a food processor*. Process until well combined. *You can also mix by hand.
  • Press firmly into the lined pan and bake for 12-15 minutes until crust is just starting to golden.
  • While the crust cooks, use an electric or stand mixer to combine the lemon juice, lemon zest, eggs, maple syrup and vanilla extract. Add the coconut flour and arrowroot starch.
  • When the crust is done cooking, remove from the oven and pour the filling mixture over top. Do this immediately upon removing the crust – do not allow the crust to cool.
  • Lower the oven to 325F and put the pan back in the oven. Bake for 20 minutes or until set.
  • Remove from the oven and allow to cool completely before placing in the fridge.
  • Cool in the fridge for 2 hours to allow the lemon squares to fully set.
  • Remove from the pan and cut into squares. Sprinkle with raspberries or coconut, if desired. Serve.