Ginger Free Grain-Free Lemon Bars

Total time2 hr 55 min

Prep time20 min

Cook time35 min

4.8

(10)

Bright, tangy, and silky-smooth, these lemon bars deliver everything you want from the classic dessert — that sharp citrus punch balanced by a buttery, golden crust — without a single grain in sight. The base comes together from almond flour, coconut oil, and honey, pressing into a compact layer that bakes up with just the right amount of crunch. Fresh lemon juice and zest do all the heavy lifting in the filling, giving you bold, natural flavor that no bottled shortcut can match. Arrowroot starch is the quiet hero here, thickening the custard into that perfectly sliceable, glossy set without any wheat flour or cornstarch. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a big difference — you get a flawlessly smooth top every single time. A long chill in the refrigerator is what transforms the whole thing from wobbly to clean-cut, so patience pays off. Dust with a little powdered sugar right before serving and watch them disappear fast.

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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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