MSG Free Grain-Free Lemon Bars
Bright, tangy, and silky-smooth, these lemon bars deliver everything you love about the classic dessert without a grain of wheat or a single additive in sight. The crust comes together with almond flour, coconut oil, and honey — ingredients that bake up golden and buttery without any of the processed fillers that sneak into conventional versions. Fresh lemon juice and zest do all the heavy lifting in the filling, giving you that sharp citrus punch that no bottled concentrate can replicate. Arrowroot starch steps in as the thickener, keeping the texture clean and glossy while staying completely free of anything artificial. 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, custard-like set every single time. A long chill in the refrigerator is what locks everything into those clean, neat squares that hold their shape beautifully on a plate. A light dusting of powdered sugar right before serving is all the finishing touch these need.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!