Peanut Free Grain-Free Lemon Bars
Bright, tangy, and silky-smooth, these lemon bars deliver that classic sunshine-yellow filling over a buttery, golden crust — all without a single grain or legume in sight. The base comes together from almond flour, coconut oil, and honey, giving it a rich, slightly nutty flavor that pairs beautifully with the sharp citrus layer on top. Fresh lemon juice and zest do all the heavy lifting in the filling, while arrowroot starch sets everything into that perfectly sliceable, melt-in-your-mouth texture you want from a great lemon bar. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a big difference — you get a flawlessly smooth top with zero lumps or stray bits of zest. For anyone navigating peanut allergies, these are a genuinely safe treat: every ingredient is straightforward, and there are no hidden nut butters, peanut oils, or ambiguous additives to second-guess. A long chill in the refrigerator is what takes them from good to great, so patience pays off here. 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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