Nightshade Free Grain-Free Lemon Bars
Bright, tangy, and impossibly silky, these lemon bars deliver everything you want from the classic dessert without a single grain in sight. The crust comes together with almond flour, coconut oil, and honey — pressed into a compact layer that bakes up golden and just sturdy enough to hold that luscious filling. Fresh lemon juice and zest give the custard its bold citrus punch, while arrowroot starch steps in as the thickener, setting the filling into that perfectly smooth, sliceable texture you're after. Nightshade avoiders often find desserts the easiest category to navigate, but store-bought bars and mixes can still sneak in unexpected starches or additives — making a from-scratch batch like this the cleanest, most satisfying option. 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 glossy, restaurant-smooth top. A long chill in the refrigerator is the real secret to clean, sharp cuts and a filling that holds its shape all the way to the last square. Dust with a little powdered sugar right before serving and watch them disappear fast.
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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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