Gluten-Free Lemon Bars

12 Bars
1 hr 30 min

Candida Diet Lemon Bars that are perfectly sweet with a buttery, gluten-free crust and lemony filling. These bars are proof that being on a specialty diet does not equal boring or tasteless!

I created this Gluten-Free Lemon Bar recipe specifically for those following a sugar-free diet. In this recipe I use xylitol in place of cane sugar. Xylitol is a natural sugar replacement that does NOT spike blood sugar and is therefore safe for those avoiding sugar (diabetics included). It’s a 1:1 ratio when replacing xylitol for cane sugar in a recipe. This means that if a recipe calls for 1 cup of cane sugar, you can replace it with 1 cup of xylitol.

These Lemon Bars are decadent and sweet, yet they totally work on a Candida diet. With a gluten-free crust and a soft, lemony filling, they are proof that being on a specialty diet does not equal boring or tasteless! Doubt me? Go on, give ‘em a try! :)


Recipe details
  • 12  Bars
  • Prep time: 20 Minutes Cook time: 70 Minutes Total time: 1 hr 30 min
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For the crust:
  • 3/4 cup brown rice flour
  • 1/4 cup tapioca flour or arrowroot
  • 1 Tablespoon xylitol (option to use cane sugar if not on a candida diet)
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon sea salt if your butter is salted, omit this
  • 1 stick or 8 Tablespoons unsalted, grass-fed butter (cold)
  • 1 teaspoon vanilla extract
  • 2 – 4 Tablespoons filtered water
For the filling:
  • 3/4 cup xylitol (option to use cane sugar if not on a candida diet)
  • 1/4 cup freshly squeezed lemon juice
  • 3 Tablespoons tapioca flour or arrowroot
  • 3 large eggs
  • 1 dropper full liquid stevia
  • Zest of one organic lemon
  • Generous pinch sea salt
For the crust:
Preheat oven to 350 degrees F. and place baking rack on the middle shelf. Grease an eight-inch baking dish by spraying with coconut oil spray.
Add the brown rice flour, tapioca flour, xylitol, and xanthan gum in a food processor. If you’re butter is unsalted, add the salt as well and pulse to combine. Cut the butter into small cubes and add to the food processor. Pulse again until no large pieces of butter remain. Finally, add the vanilla and while the processor is running, add filtered water starting with 2 Tablespoons until all the dough comes together.
Pull the dough out of the food processor and place into your prepared baking dish. Dampen your hands with water and then spread the dough evenly on the bottom of the baking dish with your fingers.
Bake for about 35 – 40 minutes, or until golden brown.
For the filling:
In the meantime, prepare the filling by combining all of the filling ingredients in a medium size mixing bowl and whisk until fully combined.
Once the crust has finished baking, pour the filling on top of the crust and return to the oven to bake for another 20 – 30 minutes, or until filling is set and does not jiggle.
Remove from oven and place on a wire rack to cool. Chill bars for about 2 hours in the refrigerator before cutting.
Store leftover lemon bars in an airtight container in the fridge.
  • *Option to use cane sugar in place of Xylitol if not on a Candida Diet.
  • NOTE: Option to make these Paleo by subbing 1/2 cup almond flour and 1/4 cup coconut flour for the Brown Rice Flour.
Alison, Natural Tasty Chef
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  • Kho31855623 Kho31855623 on Dec 16, 2020

    This sounds wonderful and I'm always looking for tasty desserts i can make for my daughter in law. The filling has eggs is there something I can substitute for those without losing flavor or texture?

  • Violet Roberts Violet Roberts on May 14, 2021

    Can you use egg substitute in place of eggs. My friend is gluten free but also can’t have eggs.