You will love these luscious lemon squares! Full of zesty lemon flavour this easy dessert has a smooth and creamy lemon topping that is naturally sweetened with honey. These creamy lemon squares will melt in your mouth with the perfect sweet – tart balance.
These easy lemon squares make a great crowd pleaser – they are refreshing and light to eat – giving the taste buds a fresh burst of tangy lemon which goes perfectly with the creamy coconut milk and honey.
Gluten free, dairy free, egg free, refined sugar free, paleo friendly with a vegan option (phew!) – these lemon squares are a dessert that you can comfortably take to pretty much any occasion with the knowledge that they not only taste good but are suitable for most to enjoy, including those with various intolerances and allergies.
We currently have lemons galore coming off our little tree so I am using these up in a variety of recipes as fast as I can – more lemon recipes are on their way!
Now….if you are like me and always looking for easy desserts then I promise you that these lemon squares definitely fall into the easy dessert category. The almond meal crust takes only 12 minutes to bake, once you have heated up the liquid ingredients you simply pour the liquid over the crust and leave to set – you can’t get much easier than that!
If you are looking for other easy and healthy paleo desserts you may like to try:
I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!
Have a lovely week!
Additional Recipe Notes for making Lemon Squares
- If you wish to make these lemon squares vegan you can replace the honey with maple syrup, however the honey does give these squares a delicate hint of floral flavour that matches so well with the sharpness from the lemon. I used a good quality raw and unpasteurized wildflower honey from J.Friend and Co, New Zealand Artisan Honey which really gave these lemon squares a lovely flavour.
- In addition if you wish to make these vegan you can replace the gelatin with agar-agar. The results can vary depending on the brand you use or whether you use powder or flakes.
- I am a big fan of all things lemon, so when a recipes calls for lemons I like it to bursting with zesty lemon flavour. I have used half a cup of lemon juice in these lemon squares which really does give them a strong lemon kick. If you prefer your desserts to have a mild lemon flavour then start off with 1/4 cup of lemon juice, taste the liquid once you have added the lemon juice to the coconut milk mixture and add more lemon juice if desired.
Serves 12 squares
Creamy luscious lemon squares.
20 minPrep Time
18 minCook Time
3 hr, 38 Total Time
- 1.5 cups almond meal
- 1/4 cup tapioca starch
- 2 Tbspn coconut flour
- 1/4 cup maple syrup or honey
- 1/4 cup coconut oil, melted and cooled to room temperature
- zest of 1 lemon
- 1 cup coconut milk
- 1/2 cup lemon juice
- 1/4 cup honey
- 1/4 cup water, room temperature
- 1 Tbspn gelatin
- couple pinches of ground turmeric (optional, gives a yellow colour but not enough to taste)
- top with lemon zest and desiccated coconut
- Preheat oven to 180°C/350°F
- Line a 8 x 8 baking tray with parchment/baking paper. I greased mine with coconut oil so the slice was easy to remove.
- In a large bowl mix the dry ingrediants for the crust and then add the coconut oil, maple syrup or honey and lemon zest until you have a crumbly dough.
- Put the dough in the lined baking tray and press it down with your fingers until you have a firm, even base.
- Cook for 12 minutes, the edges should be a light golden brown.
- Remove and leave to cool while you prepare the filling.
- Place a saucepan on a medium heat and gently heat coconut milk, lemon and honey with a couple of pinches of turmeric. Don't boil.
- In a bowl whisk the gelatin and water together then whisk this through the lemon coconut milk mixture in the saucepan ensuring no lumps.
- Remove from the heat and pour the liquid evenly over the crust.
- Place in the fridge to set for 3-4 hours. Should be firm to touch.
- Remove from the fridge and top with desiccated coconut and lemon zest.
- Cut into sqaures to serve.
- Should keep up to 5 days in a airtight container in the fridge.