Pregnancy Friendly Grain-Free Lemon Bars
Bright, tangy, and genuinely satisfying, these lemon bars deliver that perfect balance of buttery crust and silky citrus filling without a single grain in sight. The almond flour base comes together with coconut oil and honey for a golden, slightly nutty crust that holds up beautifully under the lemon layer. One of the smartest moves here is using pasteurized eggs in the filling — a simple swap that removes the worry around raw or undercooked eggs that comes with classic lemon curd-style recipes, making this a treat you can actually enjoy with peace of mind. Fresh lemon juice and zest keep the flavor vibrant and real, while arrowroot starch sets the filling to that glossy, sliceable texture you want without any wheat-based thickeners. Honey sweetens both the crust and the filling naturally, so there's no refined sugar hiding in the mix. The two-hour chill in the fridge is worth every minute — the bars firm up into clean, elegant squares that are just as impressive on a plate as they are easy to eat straight from the pan.
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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
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 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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