Gluten Free Lemon Bars with Lemon Essential Oil

QUICK SUMMARY

Gluten free lemon bars are a sweet, tangy dessert made with a golden gluten-free crust and a thick lemon filling. Mama Z’s version uses three citrus elements: fresh lemon juice, lemon zest, and lemon essential oil.

Lemon essential oil gives these bars a bright, bakery-quality flavor while adding the plant-powered benefits of d-limonene, the dominant citrus terpene studied for calming, antioxidant, anti-inflammatory, and antimicrobial properties.

These lemon squares are naturally sweetened with coconut sugar, maple syrup or raw honey, and finished with Natural Confectioners’ Sugar. They serve a crowd, store beautifully in the fridge or freezer, and can easily become orange bars with orange juice, zest, and orange essential oil.

Need a crowd-pleasing lemon dessert recipe that tastes bright, fresh, and special enough for company? Try my Gluten Free Lemon Bars! These bars have a gooey, thick lemon filling, a buttery shortbread-style crust, and just the right sweet-tart balance.

This recipe uses organic lemon juice and fresh lemon zest to create that classic lemon bar tang. But what makes Mama Z’s baked lemon bars stand out from traditional lemon squares?

Essential oils, of course! Lemon essential oil is the cherry on top of this fantastic recipe, adding a concentrated citrus note that makes every bite sing. You’re going to want to try this, one of my favorite lemon dessert recipes, as soon as possible!

Benefits of Lemon Essential Oil

Lemons are fantastic for your health and seem to pop up everywhere. Slices of lemon brighten sparkling water, keep fruit looking fresh, and bring a burst of sunshine to our famous Lemon Abundance Tea Bread.

For our gluten-free lemon bars, we use fresh organic lemon juice, grated lemon zest, and lemon essential oil to make this one of the best lemon desserts ever. Here’s the thing: lemon juice, lemon zest, and lemon essential oil each bring something different to the recipe. The juice gives tang, the zest adds fresh peel flavor, and the essential oil contributes concentrated aromatic compounds from the rind.

While lemon flavor adds a delightful citrus note to recipes, lemon essential oil is also rich in d-limonene, a terpene studied for its calming, antioxidant, anti-inflammatory, antimicrobial, and immune-modulating potential. (1, 2, 6, 7) Here are some of the top benefits that will make you a lemon lover.

Lemon Essential Oil May Support Mood and Relaxation

If you were to take a survey, most people would say they’ve felt extra stress and anxiety over the past few years. It’s essential to take advantage of the tools God gave us, including food, plant-based medicine, prayer, rest, and a healthy home environment, to give our bodies a chance to come back into balance.

I notice that citrus oils are instant mood boosters in my own home. That happy, clean aroma is one reason lemon oil is a favorite in the diffuser, kitchen, and cleaning cabinet. Research on citrus essential oils in aromatherapy describes relaxing, calming, and mood-uplifting effects, and studies on lemon oil vapor and d-limonene help explain why citrus aromas may influence stress pathways and restful states. (1, 2, 3)

Application: Next time you’re restless, make a hot cup of organic herbal tea with a squeeze of fresh lemon. Then diffuse a drop or two of lemon essential oil with lavender or frankincense while you wind down. Proper sleep habits can improve your quality of life!

Lemon Essential Oil Has Antifungal Properties

Lemon essential oil has a fresh, bright scent that instantly deodorizes a space. We love using it in our Odor-Eating Powder because it helps eradicate the worst odors naturally.

This essential oil has demonstrated antifungal activity in research, especially against Candida strains and biofilm formation. One study on commercial lemon essential oils found antifungal potential against selected Candida yeasts, and a 2022 preclinical study found that Citrus limon peel essential oil inhibited Candida albicans cyto-morphometric changes and biofilm formation in a concentration-dependent way. (4, 5)

This is important because fungal issues are one reason many families reach for natural home care, cleaner pantry ingredients, and essential oils. Lemon oil belongs in your medicine caddy and natural cleaning cabinet, especially when you want a fresh, deodorizing, plant-powered option.

Lemon Essential Oil Can Support Immune and Inflammatory Balance

Did you know lemons are a powerful source of plant compounds that can support a healthy immune system? It’s true! We even include lemon in our Immune Boost Blend.

Reality check: lemon juice is where you get the classic fresh lemon tang and water-soluble nutrients. Lemon essential oil brings the concentrated volatile compounds from the rind, especially d-limonene. Research on lemon essential oil and d-limonene has shown antioxidant and anti-inflammatory activity in preclinical models, including a mouse study where lemon essential oil and d-limonene helped reduce inflammatory factors and support intestinal barrier integrity after an E. coli challenge. (6)

Put simply, this is why we love using the whole lemon-inspired trio in recipes: juice, zest, and essential oil. You get layered flavor, beautiful aroma, and a reminder that God’s plant kingdom is full of practical gifts for abundant living.

Healthy Lemon Dessert Ingredients 101

You’ll notice these lemon bars contain a few alternative ingredients. Here is a quick run-down of the elements we used and why.

Gluten-Free All-Purpose Flour: Regular refined flour is a deal-breaker for many families avoiding gluten, and it can be rough on blood sugar when dessert is built around white flour and white sugar. For these reasons and more, we recommend using gluten-free flour. We promise you’ll never notice the difference with our flour blend except when it comes to how well these bars fit a cleaner dessert table!

Organic Coconut Flour: Coconut flour is a fiber-rich flour that adds a gorgeous texture to baked goods. You’ll notice I add a little to most of my baked goods. Research on coconut flour-supplemented foods found that the glycemic index decreased as coconut flour increased, likely because of its dietary fiber content. (8) Coconut flour tends to soak up liquid, so you only want to use a little at a time! It works beautifully in the flour blend for this crust recipe.

Organic Coconut Sugar: This alternative sweetener makes healthy baked goods taste amazing. Coconut sugar gives baked goods body and caramel-like depth, and research reviews describe coconut sugar as containing carbohydrates along with minerals, amino acids, vitamins, and aromatic compounds. (9) It is still sugar, so we use it as a special-occasion ingredient instead of an everyday staple.

Pink Himalayan Salt or Sea Salt: Regular table salt is highly refined, so we use mineral-rich sea salt to give our bodies the full benefits of sodium and trace minerals. Our favorite kind comes from Colima. They have a unique harvesting process that leaves more nutrients behind! You can also use pink Himalayan salt.

Grass-Fed Organic Sea-Salted Butter: Breaking news! Butter can be part of a healthy kitchen…in moderation, of course. When choosing butter, try to find a grass-fed variety. The animals that produce this butter are fed better than conventional dairy cows, and quality matters when a recipe calls for rich, buttery flavor.

Coconut Oil, Extra-Virgin and Unrefined: To decrease the butter content in this recipe, we use half butter and half coconut oil. Coconut oil contains medium-chain fatty acids that are metabolized differently than long-chain fats, though coconut oil is not the same as purified MCT oil. (12) It adds so much smoothness to our lemon bars’ golden crust!

Pasture-Raised Organic Eggs: Eggs are an excellent source of protein, and pasture-raised eggs can offer a better fatty-acid and antioxidant profile than conventional eggs depending on the hens’ feed and environment. Research comparing pastured and caged hens found higher vitamin E, long-chain omega-3 fats, total omega-3 fatty acids, and vitamin A concentration in pastured hens’ eggs. (11) This filling is custard-like, and eggs are the perfect base! If you can, purchase cage-free, pasture-raised, or farm-fresh eggs. I prefer using whole eggs rather than egg yolks alone.

Grade A Dark Amber Maple Syrup or Organic Raw Local Honey: These options are our favorite sweeteners. Adding a syrup-type sweetener creates a gooey filling more than granulated sugar alone. Dark maple syrup brings rich flavor, and research reviews note that maple syrup contains phenolic compounds and that darker syrups can show stronger antioxidant activity than lighter grades. (10)

Pro Tip: Try using two or three different sweeteners. I find that it gives body and a more full-bodied flavor. If you don’t have access to all these sweeteners, use more of one than of the others.

Lemon Essential Oil: Mood-booster, citrus-bright flavor enhancer, cleaning helper, and one of my favorite oils for the kitchen…lemon does so much! Bonus: This oil is a must for any homeowner as it helps get glue and other sticky substances off surfaces.

Safety Note: Culinary use of essential oils can be safe when done correctly. This recipe contains ingredients like coconut oil, eggs, and syrup that help disperse the essential oil throughout the filling. Stir thoroughly so the oil is evenly distributed. You never want to ingest an EO neat, and you should only use a pure essential oil from a trusted company that labels the oil for culinary or internal use.

Natural Confectioners’ Sugar: This is my healthy alternative to white powdered sugar. It consists of my Christmas Cookie Blend and non-GM starch. It thickens icings beautifully and is a garnishing sugar for dusting over lemon bars.

Make Mama Z’s Gluten Free Lemon Bars

This recipe feeds a crowd! You get 32 lemon squares, and it only takes 10 to 15 minutes to prepare the lemon bar recipe. This is a favorite dessert that looks beautiful and tastes delicious.

Triple Lemon Bars With Orange Variation

Prep Time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Author Mama Z

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Servings

2x4x6x

Ingredients

Crust

• 1½ cups gluten-free all-purpose flour
• ½ cup organic coconut flour
• ½ cup organic coconut sugar
• ¼ teaspoon pink Himalayan salt OR sea salt, ground
• ½ cup cold grass-fed organic unsalted butter, diced OR ½ cup coconut oil, extra-virgin AND unrefined AND ¼ teaspoon pink Himalayan salt or sea salt, ground
• ½ cup coconut oil, extra-virgin AND unrefined

Filling

• 4 large pasture-raised organic eggs
• 6 tablespoons gluten-free all-purpose flour
• ½ cup organic coconut sugar
• 1 teaspoon non-aluminum baking powder
• 1 pinch pink Himalayan salt OR sea salt, ground
• 1 cup Grade A Dark Amber maple syrup, organic OR raw organic local honey
• ½ cup purified OR distilled water OR organic unsweetened almond OR coconut milk beverage
• ½ cup freshly squeezed organic lemon juice
• 3 drops lemon essential oil
• 1 tablespoon Natural Confectioners’ Sugar (optional)
• Finely grated organic lemon zest for garnish (optional)

Supplies

• 9 x 13 x 2-inch baking pan
• Mixing bowls
• Powdered sugar shaker OR stainless steel sieve (for sifting Natural Confectioners’ Sugar)

Instructions

 

For the crust:

• Preheat the oven to 350°F. In a large bowl, mix both flours, coconut sugar, and sea salt. Using a knife, cut the butter and coconut oil into the dry ingredients to form a dough with a fine-crumb consistency. Press the mixture in an even layer in the bottom of a 9 x 13 x 2-inch pan. Bake for 20 minutes, until pale golden.

For the filling:

• In a medium bowl, beat the eggs. In a separate medium bowl, stir together the flour, coconut sugar, baking powder, and sea salt.
• Add the flour mixture to the eggs and stir until smooth. Gradually stir in the maple syrup, distilled water, lemon juice, and lemon essential oil. Pour the mixture over the baked crust and return to the oven. Bake for about 30 minutes, or until set.
• Cool completely (15-30 minutes) before sifting the Natural Confectioners’ Sugar over the top, if desired. Garnish with lemon zest, if desired.
• Cut into 32 pieces. Place in an airtight container and store in fridge or freezer (for longer).

Notes

Triple Orange Bar Variation

Are you an orange fanatic?  We are too!  We call orange essential oil our “liquid antidepressant” because it brings us joy.

To turn these lemon bars into orange bars, follow the recipe above, but swap freshly squeezed organic orange juice for lemon juice, orange essential oil for lemon EO, and organic orange zest for the lemon zest. Enjoy!

Natural Confectioners' Sugar (Vegan)

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Mama Z

Print Recipe Pin Recipe

Servings

2x4x6x

Ingredients

• 2 rounded cups Christmas Cookie Blend
• 2 cups organic arrowroot powder OR organic non-GMO cornstarch

Supplies

• Blender OR food processor
• Glass jar for storage
• Gallon-sized Ziploc bag

Instructions

 

• Place the Christmas Cookie Blend and cornstarch in a gallon-size Ziploc bag. Shake to mix.
• Blend in a high-powered blender or food processor until well-mixed. I prefer milling this recipe in the dry goods container of a Vitamix. You may have to divide your mixture in half depending on the size of your blender. Then, I open the blender, stir and repeat the process. The final color of your product will differ based on the brand of sweetener you use. Store in quart and pint-sized glass jars at room temperature. Use as directed in desserts and dips.

Notes

*To make sure your confectioners’ sugar is the right consistency, rub it between your fingers. If you can feel sugar granules, blend for a few more minutes.

Step One: Prepare the Crust

These lemon bars have a delicious, buttery shortbread crust. Preheat the oven to 350°F. In a large bowl, mix both kinds of flour, coconut sugar, and sea salt. Using a knife, cut the butter and coconut oil into the dry ingredients to form a dough with a fine-crumb texture.

Press the mixture into an even layer in the bottom of a 9 x 13 x 2-inch pan to make the crust firm. Bake in the preheated oven for 20 minutes or until light golden.

Step Two: Combine the Lemon Filling Ingredients

While the crust is baking, you can make your lemony filling. Beat the eggs until light and fluffy in a medium bowl. In a separate bowl, stir together the flour, coconut sugar, baking powder, and sea salt.

Step Three: Add Essential Oils

Add the flour mixture to the eggs and stir until smooth. Slowly stir in the maple syrup, distilled water, lemon juice, and essential oil. Pour the soft lemon filling mixture over the baked crust and return it to the oven for about 30 minutes, or until the lemon layer is set.

Pro Tip: Keep freshly squeezed lemon or lime juice in the fridge to speed up recipe prep. I prefer fresh lemon juice over bottled lemon juice because the flavor is brighter and cleaner.

Step Four: Garnish the Lemon Bars

Let the gluten-free lemon bars cool completely. This should take about 15-30 minutes. Then, you can decorate! I like to sift some Natural Confectioners’ Sugar over the top. You can also garnish the finished lemon bars with fresh lemon zest.

Cut the lemon squares into 32 pieces. Place leftover lemon bars in an airtight container and store them in the fridge. You can store gluten free lemon bars in the freezer for up to 3 months. Enjoy!

Mama Z’s Triple Orange Bars Variation

Are you an orange fanatic? We are too! We call orange essential oil our “liquid antidepressant” because it brings us joy.

To turn this gluten-free lemon bar recipe into orange bars with ease, follow the recipe card for the lemon squares above, but swap freshly squeezed orange juice for lemon juice, orange essential oil for lemon EO, and orange zest for the lemon zest.

Now you’ve transformed your lemony flavor profile into a delicious, summery orange dessert. Enjoy!

Gluten Free Lemon Bars FAQs

What makes these gluten free lemon bars different?

These are triple lemon bars because they use fresh lemon juice, lemon zest, and lemon essential oil. That gives you a fuller citrus flavor than lemon juice alone. The crust is gluten-free, the filling is gooey and custard-like, and the sweeteners are upgraded from white sugar to coconut sugar, maple syrup, or raw honey.

Can you put lemon essential oil in lemon bars?

Yes, lemon essential oil can be used in lemon bars when it is a pure, high-quality oil appropriate for culinary use and is thoroughly mixed into the filling. This recipe uses only 3 drops for 32 bars, which gives bright flavor without overwhelming the dessert.

Can I make these lemon bars dairy-free?

Yes. The recipe uses butter and coconut oil for the crust, but you can use the coconut oil option if you need a dairy-free dessert. The finished crust will still be rich and delicious.

Do gluten free lemon bars need to be refrigerated?

Yes. Because these lemon bars have an egg-based filling, store them in an airtight container in the refrigerator. They also freeze well for up to 3 months, which makes them a wonderful make-ahead dessert for holidays, showers, potlucks, and family gatherings.

Can I use bottled lemon juice instead of fresh lemon juice?

Fresh lemon juice is best because it gives these bars a brighter flavor. Bottled lemon juice can taste flat or bitter, and this recipe is all about that fresh citrus sparkle.

Are these lemon bars healthy?

These lemon bars are a healthier dessert option because they are gluten-free, naturally sweetened, and made with better-for-you fats and citrus ingredients. They are still a dessert, so enjoy them as a special treat and share them with people you love.

Can I use lime or orange essential oil instead?

Yes. Lime essential oil can create a key-lime-style bar, and orange essential oil makes Mama Z’s Triple Orange Bars variation. Use the matching juice and zest so the flavor stays balanced.