Gut Friendly 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 with almond flour, coconut oil, and honey — ingredients that are gentle on digestion and far more nourishing than refined flour and butter. Arrowroot starch steps in as the thickener for the filling, keeping things clean and easy to process while still giving you that perfectly set, custardy texture. Fresh lemon juice and zest do all the heavy lifting on flavor, so every bite is genuinely bright and vibrant rather than artificially tart. 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 and an even bake all the way through. Chilling the bars for a full two hours is worth every minute of patience, because the cold sets the filling into clean, sliceable squares that hold their shape beautifully. A light dusting of powdered sugar right before serving makes them look like something from a bakery case, even though the whole process is genuinely straightforward.
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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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