Macadamia Free Grain-Free Lemon Bars

Total time2 hr 55 min

Prep time20 min

Cook time35 min

4.8

(10)

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 — pressed into the pan and baked until the edges turn golden and the center sets up firm. On top, a luscious filling of fresh lemon juice, lemon zest, eggs, and arrowroot starch bakes into that signature custardy layer that wobbles just slightly before it sets. 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 perfectly smooth, glossy top once it chills. The two-hour refrigerator rest is non-negotiable — it's what transforms the filling from soft to sliceable, clean-edged squares you can actually be proud of. A light dusting of powdered sugar right before serving adds a little elegance without overpowering the bright citrus flavor. These are the kind of bars that disappear fast at any gathering, and nobody will guess they're skipping the traditional flour-and-butter base.

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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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