Seed Oil Free Grain-Free Lemon Bars
Bright, tangy, and silky-smooth, these lemon bars deliver everything you love about the classic dessert without a drop of canola, vegetable, or any other refined seed oil in sight. The crust comes together with almond flour, coconut oil, and honey — simple, wholesome ingredients that bake up golden and firm enough to hold that luscious filling without crumbling apart. Speaking of the filling, fresh-squeezed lemon juice and zest do all the heavy lifting here, giving you that sharp citrus punch that bottled juice simply can't match. Arrowroot starch steps in as the thickener, setting the custard into that perfectly sliceable, melt-in-your-mouth layer you're after. 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 glassy, smooth top every single time. A long chill in the fridge is what locks everything into place, so patience pays off when you finally lift that parchment slab and cut clean, beautiful squares. A light dusting of powdered sugar right before serving makes them look like they came straight from a bakery case.
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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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