Gelatin Free Grain-Free Lemon Bars
Bright, tangy, and silky-smooth, these lemon bars deliver everything you want from the classic dessert — that sharp citrus punch balanced by floral honey sweetness, all sitting on a buttery, golden almond flour crust. The filling gets its luscious, sliceable texture from arrowroot starch and eggs rather than any animal-derived setting agents, so there's no need to worry about hidden gelatin sneaking into your dessert. Fresh lemon juice and zest do the heavy lifting here, giving the custard layer a vivid, almost sunshine-bright flavor that store-bought versions simply can't match. Pressing the almond flour crust firmly into the pan and pre-baking it until the edges turn golden is the key move — it creates a sturdy, slightly crisp base that holds up beautifully once the filling sets. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a big difference, leaving you with a perfectly smooth, glossy top. After a couple of hours in the fridge, the bars slice cleanly into neat squares that look genuinely impressive dusted with a little powdered sugar. These are the kind of treats you bring to a gathering and watch disappear before you get a chance to explain what's in them.
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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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