Egg-Free Lemon Bars

by | May 1, 2026 | Desserts

Bright, tangy egg-free lemon bars with an almond flour shortbread crust and a stovetop lemon filling thickened with arrowroot. Coconut-free and baking-powder-free.
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Egg-Free Lemon Bars
Egg-Free Lemon Bars

Egg-Free Lemon Bars

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Bright, tangy egg-free lemon bars with an almond flour shortbread crust and a stovetop lemon filling thickened with arrowroot. Coconut-free and baking-powder-free.
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Course: Dessert
Cuisine: American
Calories: 2321
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups blanched almond flour
  • 1/3 cup granular Indulge sweetener
  • 6 tablespoons unsalted butter melted
  • 1 tablespoon finely grated lemon zest
Filling
  • 1 cup unsweetened almond milk
  • 3/4 cup fresh lemon juice
  • 1 cup powdered Indulge sweetener
  • 6 tablespoons arrowroot powder
  • 2 tablespoons butter
  • 1 tablespoon finely grated lemon zest
  • 1/4 teaspoon salt
  • Tiny pinch turmeric optional, for color

Method
 

Crust
  1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang to lift the bars out later.
  2. Make the crust: In a medium bowl, mix the almond flour, granular Indulge, melted butter, and lemon zest until the mixture looks like damp sand.
  3. Press the crust mixture firmly and evenly into the prepared pan.
  4. Bake the crust for 10 minutes. Set aside to cool slightly while you make the filling.
Filling
  1. In a medium saucepan, whisk together the powdered Indulge, arrowroot powder, and salt.
  2. Whisk in the almond milk, lemon juice, and optional turmeric until smooth.
  3. Place the saucepan over medium to medium-high heat. Cook, whisking often, until the mixture turns glossy and thick, about 5 to 8 minutes.
  4. Remove the saucepan from the heat. Whisk in the butter and lemon zest until fully incorporated.
  5. Pour the thickened filling over the baked crust and smooth the top.
  6. Let the pan cool at room temperature for about 30 minutes.
  7. Refrigerate until fully set, at least 2 hours and preferably overnight.
  8. Lift the bars out using the parchment, slice into 9 bars, and serve chilled.

Nutrition

Calories: 2321kcalCarbohydrates: 372gProtein: 51gFat: 205gSaturated Fat: 65gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 4gCholesterol: 241mgSodium: 1099mgPotassium: 240mgFiber: 28gSugar: 13gVitamin A: 2816IUVitamin C: 86mgCalcium: 844mgIron: 9mg

Notes

Powder the Indulge before starting the filling for the smoothest texture.
Do not add baking soda or baking powder to the egg-free filling. The arrowroot is the thickener.
If dairy needs to be avoided, use a dairy-free butter substitute in both the crust and filling.
These bars keep well covered in the refrigerator for about 4 days.

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