BHA & BHT Free Grain-Free Lemon Bars

Total time2 hr 55 min

Prep time20 min

Cook time35 min

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 from almond flour, coconut oil, and honey — pressed into the pan and baked until the edges turn golden and the center sets firm. On top, a luscious filling of fresh lemon juice, lemon zest, eggs, honey, and arrowroot starch bakes into that iconic custardy layer with just the right wobble. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a big difference, giving you a perfectly smooth, glossy top once it sets. Avoiding BHA and BHT means steering clear of the preservatives that sneak into packaged baked goods and processed fats, and this recipe sidesteps all of that by relying entirely on whole, recognizable ingredients. Every component — from the coconut oil to the fresh-squeezed lemon juice — is exactly what it says it is, no additives required. A long chill in the refrigerator is what pulls everything together into clean, sliceable bars that hold their shape beautifully. Dust with a little powdered sugar right before serving and watch them disappear from the plate.

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Ingredients

16 servings

For the crust

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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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