Seeds Free Grain-Free Lemon Bars
Bright, tangy, and silky-smooth, these lemon bars deliver everything you love about the classic dessert without a single grain or seed in sight. The crust comes together with almond flour, coconut oil, and honey — pressed into the pan and baked until the edges turn golden and the center firms up beautifully. Then comes the filling: fresh lemon juice and zest whisked with eggs, honey, and arrowroot starch for that glossy, custardy layer that sets perfectly in the oven. Arrowroot does the thickening work here instead of cornstarch or wheat flour, and it produces a filling that's remarkably clean and bright in flavor. 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 surface every single time. After a proper chill in the refrigerator, the bars slice into neat, firm squares that hold their shape and taste like pure sunshine. A light dusting of powdered sugar right before serving makes them look like they came straight out of 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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