Barley Free Grain-Free Lemon Bars

Total time2 hr 55 min

Prep time20 min

Cook time35 min

4.8

(10)

Bright, tangy, and impossibly silky, these lemon bars deliver everything you love about the classic dessert without a single grain in sight. The crust comes together from almond flour, coconut oil, and honey — no wheat, no oats, no barley — and bakes up golden and firm enough to hold that glossy lemon filling without crumbling apart. Arrowroot starch does the thickening work in the filling, giving you that clean, custardy set that makes each square slice beautifully. Fresh lemon juice and zest from real lemons keep the flavor sharp and bright, balanced by honey so it never tips into cloying sweetness. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a big difference — you get a perfectly smooth, even surface every single time. A long chill in the refrigerator is what takes these from good to genuinely great, so patience pays off here. Dust with a little powdered sugar right before serving and watch them disappear fast.

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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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