AIP Lemon Bars (No Coconut or Cassava Flour)
From Tangy Cravings to Guilt-Free Joy
During my AIP journey, desserts were one of the hardest things to figure out. Most recipes included coconut flour or cassava, two ingredients I prefer to avoid—coconut flour for its strong taste, cassava for potential lead contamination. I missed lemon bars terribly. That sweet-tart balance. The smooth, zesty filling. The satisfying crust. So I created my own version using only gut-friendly, autoimmune-protocol-approved flours like tigernut, green banana, and tapioca.
These AIP Lemon Bars turned out to be the perfect solution. They’re free of gluten, dairy, eggs, nuts, coconut flour, cassava, and refined sugars—but full of flavor. And best of all, they taste just like a treat should: indulgent, without the crash.
Why You’ll Love This AIP Lemon Bars Recipe
It’s not just the tangy filling that makes these bars shine.
They have a buttery crust (without butter) and a thick lemon layer with the perfect balance of sweet and sour.
100% AIP-compliant
No coconut flour or cassava
Egg-free and dairy-free
Only natural sweeteners
Easy to digest
Delicious cold, perfect for warmer days
This recipe works beautifully for potlucks, picnics, or when you just want a little lemon love in your life. Even my non-AIP friends asked for seconds!
Health Benefits of AIP Lemon Bars
These bars are more than dessert—they’re nourishment in disguise.
Lemon juice is rich in vitamin C and supports liver detox pathways.
Gelatin from grass-fed sources supports gut lining repair, making this treat healing as well as tasty.
Tigernut flour is not a nut—it’s a tuber high in prebiotic fiber, which supports healthy digestion.
Tapioca and green banana flour are gentle starches that provide resistant fiber for beneficial gut bacteria.
Plus, coconut sugar has a lower glycemic impact compared to refined sugars. All of these work together to make these AIP Lemon Bars a nourishing choice you can feel good about.
Ingredients & Nutrient Highlights
This crust combines tigernut, tapioca, and green banana flours. The combo creates a crisp, tender base that holds together beautifully.
Coconut cream in the filling gives it a silky texture without dairy.
The real star? Lemon juice. Bright, bold, and cleansing—it gives the bars that refreshing citrus zing.
Gelatin replaces eggs, thickening the custard naturally while also supporting skin, joints, and the gut.
A hint of turmeric enhances the sunny color and adds anti-inflammatory benefits.
These AIP Lemon Bars strike a perfect balance between taste and wellness.
Serving Suggestions for AIP Lemon Bars
Serve chilled, straight from the fridge.
They make a wonderful afternoon pick-me-up with a cup of herbal tea.
Hosting a brunch or gathering? These bars add a lovely pop of color and flavor to any AIP-friendly spread.
For a fancier touch, top with a sprinkle of lemon zest or a few edible flowers.
You can even slice them into bite-size cubes for party trays or lunchboxes.
Storage Instructions
These bars store well, which makes them great for meal prep.
Place them in an airtight glass container in the fridge.
They’ll keep fresh for 3 to 4 days—if they last that long. For longer storage, freeze them individually and thaw in the fridge before serving.
Avoid leaving them at room temperature too long, especially in warm weather, as the filling can soften.
Optional Add-ins or AIP Lemon Bars Variations
Want to mix things up?
Add a dash of vanilla extract to the filling for a mellow backdrop
Stir in a bit of grated ginger with the lemon zest for an extra kick
Swap coconut cream with water + olive oil if you’re avoiding coconut altogether
Try a touch of cinnamon in the crust for a warm contrast to the lemon
- If you introduced successfully chocolate you can sprinkle some melted chocolate on the chilled lemon bars.
Each variation keeps the AIP Lemon Bars fully compliant while adding fun twists for different occasions.
⚠️ Allergen Notes
Gluten-Free: Completely free from gluten-containing grains.
Dairy-Free: Uses coconut milk or olive oil blend—no dairy ingredients.
Egg-Free: Gelatin replaces eggs for binding and texture.
Nut-Free: Contains no tree nuts or peanuts. Tigernut is a tuber, not a nut.
Grain-Free: No grains, ideal for paleo and AIP diets.
Coconut-Free Flour: No coconut flour used (coconut milk or cream is optional but replaceable).
Soy-Free: No soy ingredients included.
Nightshade-Free: Fully compliant with AIP—no tomatoes, peppers, or potatoes.
Make These AIP Lemon Bars Today!
Craving something sweet and nourishing? These AIP Lemon Bars are calling your name. They’re easy to make, totally allergen-free, and packed with flavor.
Give the recipe a try and let me know how they turn out in the comments!
If you enjoyed this, consider sharing the recipe or tagging me on social when you post your lemony creations.
💛 Because healing should still taste amazing.
You might also like other AIP Dessert Recipes
AIP LEMON BARS
Course: DessertCuisine: AmericanDifficulty: Easy9
servings20
minutes35
minutes140
kcal2-3
hours9
g2
g15
gThese AIP Lemon Bars feature a tigernut crust and zesty lemon filling, free from coconut, cassava, gluten, dairy, and eggs—perfect for a gut-friendly, paleo treat.
Ingredients
- Crust
1/2 cup tigernut flour (60 g)
1/4 cup tapioca flour (30 g)
2 tbsp green banana flour (16 g)
2 tbsp coconut sugar (18–20 g)
1/4 cup avocado oil or melted coconut oil (60 ml)
1/4 tsp sea salt
1–2 tbsp water (15–30 ml, only if needed)
- Lemon Filling
3/4 cup fresh lemon juice (180 ml)
6 tbsp coconut cream (90 ml)
4.5 tbsp coconut sugar (about 40–45 g)
3 tbsp tapioca flour (24 g)
1.5 tbsp gelatin (13.5 g)
1 1/2 tsp lemon zest
Pinch turmeric (optional, for color)
Directions
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
- Mix dry crust ingredients: tigernut flour, tapioca flour, green banana flour, coconut sugar, and sea salt.
- Stir in oil and combine into dough. Add water as needed (only if the dough is crumbly).
- Press evenly into pan and bake 10–12 minutes until just golden. Cool slightly.
- To make the filling, in a saucepan, whisk lemon juice, coconut cream, and coconut sugar over low heat. Stir in zest and turmeric if using.
- Sprinkle in tapioca flour and gelatin slowly while whisking constantly to prevent lumps.
- Heat gently, stirring, until thickened and glossy (don’t boil).
- Pour over the crust and smooth out. Refrigerate 2–3 hours until firm.
- Slice into 9 squares and enjoy cold.
Notes
- Gelatin Tip: Sprinkle gelatin slowly while whisking to avoid clumps. Don't boil the filling, or the gelatin may lose its thickening power.
- Tigernut Flour: Adds a naturally sweet, nutty flavor—perfect for AIP baking.
- Coconut Sugar: Gives a rich, caramel-like taste. You can adjust the sweetness to your preference. You can also use Maple Syrup but with caution to reduce a little the olive oil or increase the tigernut flour.
- Substitution Option: If you don’t have green banana flour, try more tigernut flour or extra tapioca in small increments.
- Turmeric (Optional): A pinch adds a sunny yellow hue without affecting flavor.
- Crust Texture: The crust should feel firm but not dry—add a splash of water if the dough seems too crumbly.
- Serving Tip: Chill for 2–3 hours before slicing for clean edges and best flavor.
- Lemon filling thickness: You can reduce the quantity of the lemon filling by 1/3 if you want a thinner layer.
