Black Pepper Free Almond Flour Lemon Bars
Bright, citrusy, and genuinely hard to stop eating, these lemon bars deliver that perfect balance of buttery crust and silky, tangy filling without a single spice that could cause a reaction. The crust comes together with almond flour, coconut oil, honey, and a pinch of sea salt — no wheat, no mystery additives, and absolutely nothing that sneaks in unwanted heat or spice. Straining the lemon filling before it hits the warm crust is a small step that makes a big difference, giving you that impossibly smooth, glossy top layer that looks like it came from a bakery case. Arrowroot starch does the thickening work here, setting the filling into clean, sliceable squares that hold their shape beautifully straight from the fridge. The double hit of fresh lemon juice and zest keeps every bite bright and aromatic, while honey sweetens things up in a way that feels natural rather than cloying. A light dusting of powdered sugar right before serving is all the finishing touch these need — simple, stunning, and completely safe for anyone avoiding even trace amounts of black pepper.
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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 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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