Capsaicin Free Almond Flour Lemon Bars
Bright, citrusy, and impossibly silky, these lemon bars hit every note you want from a classic dessert — tangy filling, buttery-tasting crust, and that satisfying snap when you bite through. The base is built from almond flour pressed together with coconut oil and honey, so it bakes up golden and holds its shape beautifully without a single grain of wheat. Fresh lemon juice and zest do all the heavy lifting in the filling, delivering bold flavor that is completely free from any capsaicin-containing ingredients — no spice, no heat, no hidden surprises. Arrowroot starch gives the custard layer its clean, glossy set, and straining the filling before it goes into the oven ensures a perfectly smooth finish every time. These bars are a genuinely safe pick for anyone managing capsaicin sensitivity, since every ingredient here is straightforwardly mild and the recipe relies on nothing that could sneak heat into the mix. A long chill in the refrigerator is the real secret to getting those clean, bakery-worthy cuts — patience pays off. Dust with a little powdered sugar right before serving and watch them disappear.
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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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