Gluten 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 from almond flour, coconut oil, and honey — no wheat flour needed — and bakes up golden and firm enough to hold that gorgeous lemon filling without crumbling apart. Fresh lemon juice and zest give the filling a punchy citrus flavor that's balanced beautifully by honey, while arrowroot starch does the thickening work you'd normally expect from all-purpose flour. Straining the filling through a fine-mesh sieve before baking is a small step that makes a big difference, giving you that perfectly smooth, custard-like top layer. Chilling the bars fully before cutting is the key to clean slices and a set, creamy texture that holds its shape on the plate. A light dusting of powdered sugar right before serving makes them look bakery-worthy with almost zero extra effort. Whether you're cooking for someone with gluten sensitivities or just want a dessert made from real, recognizable ingredients, these bars are genuinely hard to resist.
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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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