Hazelnut 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 nut from the tree family in sight. The crust comes together with almond flour, coconut oil, and honey ā no wheat, no oats, and absolutely no hazelnuts hiding anywhere in the lineup. Fresh lemon juice and zest give the filling a bold citrus punch, while arrowroot starch does the thickening work for a custard-like layer that slices cleanly after a proper chill. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a big difference, giving you that glassy, smooth top that looks like it came from a bakery case. The whole thing is sweetened with honey rather than refined sugar, so the flavor feels a little more rounded and complex than your average bar. Dust with powdered sugar right before serving for a pretty finish, or skip it and let that golden lemon layer speak for itself. These are the kind of treats you can set out at a gathering without a second thought about what's in them.
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Learn more āIngredients
16 servings
For the crust
- 2 cups almond flour
- 3 tbsp coconut oil, melted and cooled
- 3 tbsp honey
- Ā¼ tsp fine sea salt
For the filling
- 4 pasteurized eggs
- Ā½ cup honey
- Ā½ cup fresh lemon juice (from about 3ā4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 3 tbsp arrowroot starch
- Ā¼ tsp fine sea salt
For serving
- 1 tsp powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Line an 8Ć8-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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