Brazil Nut 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 — pressed firm, baked golden, and sturdy enough to hold that gorgeous citrus filling without crumbling under your fork. Speaking of the filling, fresh lemon juice and zest give it a punchy, sunshine-forward flavor that's balanced beautifully by honey and set to a perfect, sliceable consistency thanks to arrowroot starch. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a big difference — you get that ultra-smooth, glossy top layer that looks like it came from a bakery case. The two-hour chill in the fridge is non-negotiable and absolutely worth it; the bars firm up into clean, neat squares that hold their shape all the way to the last bite. For anyone navigating tree nut concerns around brazil nuts specifically, this recipe keeps things simple and transparent — almond flour is the only nut in play, and every other ingredient is straightforward pantry staple territory. A light dusting of powdered sugar right before serving makes them look stunning and taste even better.
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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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