Dairy Free Grain-Free Lemon Bars
Bright, tangy, and silky-smooth, these lemon bars deliver everything you love about the classic dessert without a drop of butter or cream 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 nutty, slightly sweet base that holds up beautifully under the luscious filling. Fresh lemon juice and zest do the heavy lifting in the filling, while arrowroot starch (instead of the usual flour or cornstarch) sets it into that perfectly custardy layer you're after. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a big difference, keeping the surface glassy and smooth. The hardest part is honestly just waiting through the two-hour chill — but that patience pays off when you lift the whole slab out with the parchment and slice it into clean, picture-perfect squares. A light dusting of powdered sugar right before serving adds a classic finishing touch without overwhelming the bright citrus flavor. These are the kind of bars that disappear fast at any gathering, and nobody will guess they're missing a single thing.
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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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