Cashew Free Grain-Free Lemon Bars

Total time2 hr 55 min

Prep time20 min

Cook time35 min

4.8

(10)

Bright, tangy, and silky-smooth, these lemon bars deliver everything you want from the classic dessert — that sharp citrus punch balanced by a buttery, golden crust — without a single grain or cashew in sight. The base comes together from almond flour, coconut oil, and honey, pressing into a compact layer that bakes up firm and slightly crisp around the edges. Fresh lemon juice and zest give the filling its vivid flavor, while arrowroot starch does the thickening work, setting into that iconic custardy texture you expect from a great lemon bar. 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 flawlessly smooth top layer. The hardest part is honestly just waiting through the two-hour chill before you can cut into them. A light dusting of powdered sugar right before serving makes them look bakery-worthy with almost zero extra effort. These are the kind of bars that disappear fast at any gathering, and nobody will miss the traditional shortbread crust.

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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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