Artificial Food Coloring Free Grain-Free Lemon Bars
Bright, tangy, and silky-smooth, these lemon bars deliver everything you love about the classic dessert without a single grain in sight. The crust comes together with almond flour, coconut oil, and honey — no wheat, no fillers, just a buttery-tasting base that bakes up golden and firm. Fresh lemon juice and zest give the filling its bold citrus punch, while arrowroot starch sets it into that perfectly jiggly, sliceable layer you're after. Every ingredient here is naturally free of synthetic dyes, which means the gorgeous yellow color comes entirely from real eggs and real lemons — no lab-made shortcuts required. Straining the filling through a fine-mesh sieve before baking is a small step that makes a big difference, giving you that ultra-smooth, professional finish. A light dusting of powdered sugar right before serving is all the finishing touch these need. Make them ahead, chill overnight, and you'll have clean, sharp squares ready to impress.
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Learn more →Ingredients
16 servings
For the crust
- 2 cups almond flour
- 3 tbsp coconut oil, melted and cooled
- 3 tbsp honey
- ¼ tsp fine sea salt
For the filling
- 4 pasteurized eggs
- ½ cup honey
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 3 tbsp arrowroot starch
- ¼ tsp fine sea salt
For serving
- 1 tsp powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
- 2
In a medium bowl, stir together the almond flour, melted coconut oil, 3 tbsp honey, and 1/4 tsp salt until the mixture comes together into a cohesive, slightly crumbly dough. Press it evenly into the bottom of the prepared pan in a firm, compact layer about 1/4 inch thick.
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