Pescatarian Grain-Free Lemon Bars
Bright, tangy, and deeply satisfying, these lemon bars deliver that classic sunshine-yellow filling and buttery crust without a single grain in sight. The base comes together from almond flour, coconut oil, and honey — pressed firm and baked until the edges turn golden — giving you a tender, slightly nutty foundation that holds up beautifully under the silky lemon layer. Fresh lemon juice and zest do all the heavy lifting in the filling, while arrowroot starch steps in to set everything into that perfect, sliceable consistency you want from a proper lemon bar. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a big difference, keeping the surface smooth and clean. Chilling the bars for a full two hours is non-negotiable — that's what takes them from wobbly to wonderfully firm, with clean edges when you cut. A light dusting of powdered sugar right before serving adds a classic finishing touch without overwhelming the bright citrus flavor. These are the kind of dessert bars you bring to a gathering and watch disappear before you even get 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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