Chestnut Free Grain-Free Lemon Bars
Bright, tangy, and silky-smooth, these lemon bars deliver everything you want from the classic dessert — that perfect balance of sweet and sharp — without a single grain in sight. The crust comes together with almond flour, coconut oil, and honey, pressing into a golden, slightly nutty base that holds up beautifully under the luscious filling. Fresh lemon juice and zest give the custard layer real citrus punch, while arrowroot starch does the thickening work and sets it into clean, sliceable squares. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a big difference, giving you that impossibly smooth, glossy top. Chilling the bars fully before cutting is the move — patience pays off with neat edges and a filling that's properly set rather than soft and sliding. A light dusting of powdered sugar right before serving makes them look bakery-worthy with almost zero effort. Whether you're serving these at a gathering or just treating yourself, they're the kind of dessert that disappears fast.
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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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