Capsaicin Free Grain-Free Lemon Bars
Bright, citrusy, and genuinely satisfying, these lemon bars deliver that perfect balance of buttery crust and silky-smooth filling without a single grain in sight. The base comes together from almond flour, coconut oil, and honey, pressing into a golden, slightly crisp layer that holds up beautifully under the lemon curd on top. Fresh lemon juice and zest do all the heavy lifting in the filling, giving you that punchy, sunny flavor that makes a great lemon bar so irresistible. Arrowroot starch steps in as the thickener, setting the filling into a clean, sliceable layer that's firm enough to cut into neat squares but still melts on your tongue. For anyone avoiding capsaicin — which can sneak into unexpected places through spice blends or processed ingredients — this recipe is refreshingly straightforward, built entirely from whole, easy-to-verify ingredients. Straining the filling through a fine-mesh sieve before baking is a small step that makes a big difference, giving you that smooth, glossy top you'd expect from a bakery. A light dusting of powdered sugar right before serving makes them look as good as they taste.
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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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