Mushroom 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 buttery, golden crust — without a single grain in sight. The base comes together from almond flour, coconut oil, and honey, pressing into a firm, compact layer that bakes up with beautifully golden edges and holds its shape when sliced. Fresh lemon juice and zest give the filling its bold, sunny flavor, while arrowroot starch steps in as the thickener that sets it into that perfectly custardy texture you're after. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a real difference, giving you a flawlessly smooth top layer. A full two-hour chill in the refrigerator is what transforms the whole thing from wobbly to sliceable, so patience pays off here. A light dusting of powdered sugar right before serving makes them look like they came from a proper bakery. These are the kind of bars you bring to a gathering and watch disappear before you've had a chance to explain what's in them.
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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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