Brazil Nut Free Almond Flour Lemon Bars
Bright, citrusy, and silky-smooth, these lemon bars hit that perfect balance of tart and sweet with a buttery almond flour crust that holds together beautifully. The filling gets its glossy, custard-like texture from arrowroot starch and fresh lemon juice — no cornstarch, no mystery thickeners, just clean, simple ingredients you can feel good about. Because the recipe relies on almond flour rather than any tree nut blends or mixed nut products, it sidesteps the cross-contamination concerns that can come with store-bought baked goods or pre-made crusts. Coconut oil and honey keep the crust rich and lightly sweet without any dairy, making these bars a crowd-pleaser for more than one kind of dietary need. Straining the filling before it hits the crust is a small step that makes a big difference — you get that ultra-smooth, professional-looking top layer every single time. A dusting of powdered sugar right before serving makes them look like they came straight out of a bakery case. Make a batch, chill them properly, and try not to eat half the pan before they're fully set.
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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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