Lactose Free Grain-Free Lemon Bars
Bright, tangy, and silky-smooth, these lemon bars deliver everything you want from the classic dessert — that sharp citrus punch balanced by a sweet, buttery-tasting base — without a drop of dairy anywhere in the recipe. The crust comes together from almond flour, coconut oil, and honey, baking up golden and slightly crisp in a way that honestly rivals any traditional shortbread. Fresh lemon juice and zest give the filling real depth and brightness, while arrowroot starch does the thickening work that cornstarch usually handles, setting the custard into clean, sliceable squares. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a big difference — you get that perfectly smooth, glossy top layer every time. Chilling the bars for a couple of hours is the hardest part, but it's what transforms them from wobbly to wonderfully set and cold, which is exactly how a lemon bar should be served. A light dusting of powdered sugar right before plating makes them look bakery-worthy with almost zero extra effort. Whether you're navigating dairy sensitivities or just prefer to bake with whole-food ingredients, these bars are the kind of treat that disappears fast from any dessert table.
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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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