Breastfeeding Friendly Grain-Free Lemon Bars
Bright, tangy, and genuinely satisfying, these lemon bars deliver that classic sunshine-yellow filling on a buttery almond flour crust — no wheat, no refined grains, just clean ingredients that actually make sense when you're paying close attention to what goes into your body. The filling gets its silky, sliceable texture from arrowroot starch and pasteurized eggs, which is a smart swap that keeps things wholesome without sacrificing that glossy, custardy bite you expect from a great lemon bar. Honey sweetens both the crust and the filling naturally, so you're skipping the refined sugar while still getting a dessert that tastes genuinely indulgent. Fresh lemon juice and zest do all the heavy lifting on flavor here — bright, citrusy, and just tart enough to balance the sweetness perfectly. The almond flour base presses together beautifully with coconut oil and bakes up golden and firm, giving you a sturdy foundation that holds up when you slice and serve. Chilling the bars for a couple of hours before cutting is the move that takes them from good to great — clean edges, set filling, and that satisfying cold bite straight from the fridge. A light dusting of powdered sugar right before serving is optional but makes them look like something from a bakery case.
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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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