High Fructose Corn Syrup Free Grain-Free Lemon Bars

Total time2 hr 55 min

Prep time20 min

Cook time35 min

High Fructose Corn Syrup Free Grain-Free Lemon Bars

Bright, tangy, and silky-smooth, these lemon bars deliver everything you love about the classic dessert without a drop of high fructose corn syrup anywhere in sight. Conventional lemon bars — and most store-bought versions — rely on processed sweeteners that can sneak into both the crust and the filling, so making them from scratch here is genuinely the smarter move. Honey does all the sweetening work, lending a subtle floral depth that pairs beautifully with the sharp hit of fresh lemon juice and zest. The crust is built on almond flour and coconut oil, giving it a buttery, golden bite that holds up perfectly under that glossy, custardy filling. Arrowroot starch is the quiet hero of the filling — it sets everything into that dreamy, sliceable texture without any of the additives you'd find in a boxed mix. Straining the filling through a fine-mesh sieve before baking is a small step that makes a big difference, leaving you with a surface that's impossibly smooth and clean. Chilled, dusted with a little powdered sugar, and cut into neat squares, these bars are the kind of thing that disappears fast at any gathering.

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Ingredients

16 servings

For the crust

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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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