Emulsifier 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 or additive in sight. The crust comes together with almond flour, coconut oil, and honey — no fillers, no stabilizers, just clean ingredients that bake into a golden, buttery-tasting base. Emulsifiers are a surprisingly common hidden ingredient in conventional lemon bar recipes, sneaking into store-bought lemon curd, processed shortening, and even some powdered sugars, so making these from scratch puts you fully in control. The filling gets its gorgeous, custard-like set from arrowroot starch and eggs alone, with fresh lemon juice and zest doing all the heavy lifting on flavor. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a big difference — you get that perfectly smooth, glossy top that looks like it came from a bakery. A long chill in the refrigerator is the secret to clean, sharp slices, so don't rush it. Whether you dust them with a little powdered sugar or serve them plain, these bars are tart, sweet, and completely irresistible.
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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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