Pork 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 in sight. The base comes together from almond flour, coconut oil, and honey, pressing into a compact layer that bakes up firm and slightly crisp around the edges. Fresh lemon juice and zest give the filling its bold citrus punch, while arrowroot starch does the thickening work that cornstarch usually handles, setting into a clean, sliceable layer after a good chill in the fridge. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a real difference — you get that perfectly smooth, glossy top with no stray bits of zest to interrupt the texture. Sweetened entirely with honey rather than refined sugar, the flavor is floral and bright rather than one-note sweet. These bars are naturally free of any pork-derived ingredients, so there's nothing to second-guess in the ingredient list. Dust them with a little powdered sugar right before serving and watch them disappear fast.
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!