Soy 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 drop of soy in sight. The crust comes together from almond flour, coconut oil, and honey — pressed into the pan and baked until the edges turn golden and the center firms up into a sturdy, nutty base. Fresh lemon juice and zest give the filling its punchy citrus flavor, while arrowroot starch does the thickening work and keeps the texture beautifully clean and glossy. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a big difference, giving you that perfectly smooth, custard-like top layer. A long chill in the refrigerator is what locks everything into those clean, picture-perfect squares — patience here is genuinely rewarded. A light dusting of powdered sugar right before serving adds a little elegance without overwhelming the bright lemon flavor. Whether you're baking for a crowd or just treating yourself, these bars are proof that going grain-free doesn't mean giving up on the desserts you actually crave.
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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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