Barley Free Almond Flour Lemon Bars

Total time3 hr

Prep time20 min

Cook time40 min

4.9

(16)

Bright, tangy, and buttery-rich, these lemon bars deliver that classic sunshine-yellow filling over a golden, crumbly crust — all without a single grain of conventional flour or starch in sight. The base is built entirely from almond flour pressed together with coconut oil and honey, giving it a naturally sweet, slightly nutty flavor that pairs beautifully with the sharp lemon filling. Arrowroot starch steps in as the thickener, keeping the custard silky and sliceable while staying completely free of barley and any related grains. Fresh lemon juice and zest from real lemons do all the heavy lifting on flavor, so every bite tastes genuinely bright rather than artificially tart. Straining the filling before it hits the crust is a small but smart step that guarantees a flawlessly smooth top once it sets. A long chill in the fridge is what transforms the wobble into clean, picture-perfect squares that hold their shape when you cut them. A light dusting of powdered sugar right before serving makes them look bakery-worthy with almost zero extra effort.

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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 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 resembles damp, clumping sand. Press it firmly and evenly into the bottom of the prepared pan — use the flat bottom of a measuring cup to compact it into a uniform layer.

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