Amy’s SCD Legal Lemon Bar Recipe


My Mom was an expert Lemon Bar baker when I was a kid and OMG they were good.

But I still haven’t found a good grain-free recipe like Mom used to make (in all of it’s evil gluten glory).

So when Amy Ervin reached out to us from Nutty Bakery to share her Lemon Bar recipe… I instantly became 8 years old again. But then I saw it was made with dairy and nut flours (I’m still in the camp that doesn’t tolerate nut flours or dairy).


But Amy’s amazing… and when I replied back with my quandary, she sent another set of instructions for those that can’t tolerate dairy and nut flours.


So I’m officially 8 years old again this holiday season… making Lemon Bars like the good old days. OMG, I can’t wait for you to try them. Thank you Amy!

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Below you’ll find her original Lemon Bar recipe along with substitutions for those like me that can’t tolerate dairy or nut flours.

[Enter Amy]

This has to be one of the most versatile recipes in my collection. Don’t like lemon?…By all means, use something else. Top with some apples cooked up with honey, water and a dash of cinnamon. Try substituting some orange or lime juice for a different twist. The possibilities are only as endless as your fruit basket.

If I’m pressed for time, I sometimes even omit the crust! Just baking the filling gives a nice, tart pudding for dipping fresh fruit or drizzling over another dessert.  And, I’ll admit…if a clean spoon is within reach, warm lemon pudding doesn’t last very long.

Ingredients You’ll Need:

Almond Based Crust:

  • 1 and 1/2 Cups Almond Flour
  • 1/2 Teaspoon Salt
  • 2 Tablespoon Melted Butter
  • 1 Tablespoon Honey
  • 1 Teaspoon Vanilla

Note: If dairy intolerant, substitute for the butter with coconut oil. For those sensitive to almonds, an alternate coconut based crust can be made from the following:

Alternative Coconut Based Crust:

  • 1/3 Cup plus 1 Tablespoon Coconut Flour
  • 1/4 Cup Butter
  • 2 Tablespoons Honey
  • 1/8 Teaspoon Salt
  • 1/2 Teaspoon Vanilla

Additionally: If dairy intolerant, substitute for the butter with coconut oil. Also, coconut flour and almond flour are two VERY different animals when it comes to baking. You CANNOT substitute one for the other equally in any recipe. Coconut flour soaks up so much more moisture. Bake in the same fashion as the almond flour crust, though.

Lemon Topping:

  • 1/4 Cup Melted Butter
  • 1/4 Cup Honey
  • 3 Eggs
  • 1/3 Cup Fresh Lemon Juice
  • 3 Tablespoons Water

Notes: If dairy intolerant, substitute for the butter with coconut oil.

For those who are sensitive to egg whites, use six egg yolks instead of whole eggs. You simply cannot omit eggs in the lemon portion of the recipe. Egg is the binder and thickening agent. If you must eat egg-free, then I would recommend going to a fruit compote as a topping.

Directions to Lemon Bar Heaven:

Preheat your oven to 325°F. Grease and dust, with almond flour, the bottom and sides of a 8 x 8 inch glass pan. I rarely bake almond flour with metal pans, especially the dark, nonstick ones. Almond flour burns very quickly in these darker pans. Nothing… absolutely nothing is appetizing about burnt almond flour.

In a small bowl, mix all your crust ingredients well. By hand, press into the bottom of your prepared glass pan. Bake at 325°F for 15 minutes.

While your crust is baking, mix the lemon topping ingredients well. You’ll need to use a hand mixer or blender to evenly mix in the eggs. Your lemon mixture will be very runny at this stage, as if it were water. Pour this over your warm crust and place back into the oven. Continue to bake at 325°F for another 20 minutes or until firm.

Cool on your counter for 30 minutes. Refrigerate for 2 hours before cutting and serving. Store any leftovers in the refrigerator.

[Enter Jordan]

WOW. This will definitely be part of my holiday treats this year! A big thank you to Amy for sharing her yumminess 🙂

Let us know if you like these in the comments section and make sure you head over to Amy’s site, for more amazing recipes like this one.

– Jordan

Jordan Reasoner

About Jordan Reasoner

Jordan Reasoner is a health engineer and author. He was diagnosed with celiac disease in 2007 and almost gave up hope when a gluten-free diet didn’t work. Since then, he transformed his health using the SCD Diet and started to help others naturally heal stomach problems. You can check out his story here and find him on Google+, Facebook or Twitter.

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14 thoughts on “Amy’s SCD Legal Lemon Bar Recipe

  1. Avatar

    Just made these using the coconut flour way and using coconut oil in the crust. I ended up doubling the crust as I had a really hard time spreading the one batch in the 8×8 pan. Doubling it worked well. I didn’t increase the cooking time at all. I didn’t double the lemon mixture. I let it cool 30 mins and then put it in the freezer for 30 mins. Came out great. Even my boyfriend who eats normal likes them.

  2. Avatar

    Lately when we have been making these, we are getting hard cooked pieces of egg white in them. Any thoughts as to why? Otherwise this recipe is amazing and we make it every week!

    • Avatar


      The first time I tried lemon bars this happened to me too. This time I used a hand mixer on the lemon mixture and that seemed to fix it. The egg white has to be fully mixed in.

  3. Avatar

    We tried these this weekend, they are awful! Please if someone has made these and they look just like the pictures can you tell me which base you used. Mine was an epic fail…..

  4. Avatar

    Ok, so not bad for a 1st try. I would definitely make again but I think I will make the crust a little thicker and add more zest to the filling. I like a real lemony kick to my lemon bars! Thanks for my coconut flour kick-off !!!

  5. Avatar

    I bought coconut flour about a month ago and have been looking for just the right recipe. While visiting a friend for Easter, we made a batch of lemon bars from a food network fav of mine. She said they were delicious but i just could not eat knowing they had 3 cups of sugar. The only alteration i made to this version was adding lemon zest & a tblspn of coconut flour into the filling. Waiting for them to cool in fridge. Let you know……

  6. Avatar

    I have made these twice now and love them! I have made some changes to the recipe. As Jean mentioned I also had the lemon topping sink into the crust the first time I made these. I found that I have to add a lot more butter to the crust to hold it together better and bake it longer until the entire crust is golden brown. That prevents the crust sinking. I also used hazelnut flour instead of almond flour (almond flour and my gut are not friends) and it adds a rich nutty flavor to the bars. Last thing I did was triple the recipe so I could make a full casserole dish. Hope these tips help!

  7. Avatar

    This was my first try at any SCD legal “baked goods”. I just gave up and have been eating fruits, veggies, and pastured meats. No complaints, glad to figure this out and be able to feel well! Since I cannot use and nut flours or dairy (even raw milk), I used coconut flour and coconut oil according to directions. Used pastured eggs, even though I typically can’t do eggs either. Fruit was cherries. The recipe worked perfectly and I HAD DESSERT! Yum! Even hubby with the iron clad gut liked this, and said the bottom crust was the best ever. The coup de gras? Normal poop the next morning. THANK YOU SO MUCH!! I’ll be altering the fruit in the recipe in the future for variety.

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    I made the lemon bars with coconut flour today. I poured the topping over the crust and it tunneled under and in the end it was marbled. After I baked and cooled it I tried to cut it but it was mushy and way too buttery. The next time I would use just 2 TBL. butter and cool the crust before spooning the topping on the crust. I ended up dumping it in my processor, adding more coconut flour and almonds, then rebaking it. It’s tasty but not as cohesive as desired so I should have added at least 1 more egg. I would also add lemon zest to the crust to amplify the citrus flavor. My coconut flour could be different from what was tested, explaining my results. I will try it with almond flour the next time as it is a favorite recipe from the past.

  9. Avatar

    After the holidays, I will experiment with using grass fed beef gelatin in place of the eggs. It works in pumpkin pie and let’s face it, these are both custards so I think it would work. I’ll report back later.

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