Sesame Free Grain-Free Lemon Bars
Bright, tangy, and silky-smooth, these lemon bars deliver everything you love about the classic dessert without a grain of wheat or a trace of sesame in sight. The crust comes together with almond flour, coconut oil, and honey — no tahini, no sesame seeds, none of the hidden sesame that sneaks into so many store-bought treats and baked goods. It bakes up golden and firm, giving you a sturdy, buttery-tasting base that holds the luscious lemon filling without crumbling apart. Fresh lemon juice and zest from real lemons give the filling that sharp, sunny punch, while arrowroot starch sets it into a perfectly sliceable layer that's smooth and custardy rather than gluey. Straining the filling through a fine-mesh sieve before it goes into the oven is a small step that makes a big difference — you get a flawlessly clean, glossy top once it chills. A light dusting of powdered sugar right before serving makes them look bakery-worthy with almost zero extra effort. Whether you're serving a crowd or just treating yourself, these bars are a genuinely satisfying dessert that happens to be completely free of sesame in every single component.
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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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