Chicken 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 and baked until the edges turn golden — giving you a buttery, nutty base that holds up beautifully under the luscious filling. Fresh lemon juice and zest from real lemons do all the heavy lifting in the filling, while arrowroot starch steps in as the thickener to set everything into that perfectly sliceable, custardy layer. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a big difference, keeping the texture impossibly smooth. The bars need a proper chill in the fridge before cutting, but that patience pays off the moment you lift the whole slab out by the parchment and slice it into clean, picture-perfect squares. A light dusting of powdered sugar right before serving adds a little elegance without overwhelming the bright citrus flavor. Whether you're baking for a crowd or just treating yourself, these come together with pantry-friendly ingredients and no complicated techniques.
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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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