Paraben Free Grain-Free Lemon Bars
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 firm and baked until the edges turn golden — giving you a buttery, nutty base that holds up beautifully under the luscious filling. Fresh lemon juice and zest do all the heavy lifting in that filling, balanced with honey and set with arrowroot starch for a clean, glossy curd that slices like a dream. Parabens are synthetic preservatives that sneak into processed foods more often than most people realize, so baking from scratch with whole, recognizable ingredients is one of the easiest ways to sidestep them entirely. Every component here — from the almond flour crust to the pasteurized eggs and fresh citrus — is exactly what it says it is, no hidden additives required. The two-hour chill in the fridge is worth every minute of patience; it transforms that barely-set wobble into clean, firm squares that dust beautifully with a little powdered sugar. These are the kind of bars you bring to a gathering and watch disappear before you get a chance to explain what makes them special.
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!