Chestnut Free Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars deliver that classic sunshine-yellow filling over a buttery, golden crust — all without a trace of chestnut or chestnut flour anywhere in the ingredient list. For anyone navigating tree nut sensitivities that specifically flag chestnuts, it can be genuinely tricky to find baked goods that feel indulgent rather than like a compromise, and this one absolutely does not feel like a compromise. The crust comes together with almond flour, coconut oil, and honey, pressing into a compact, slightly crisp base that holds up beautifully under the silky lemon layer. Arrowroot starch does the thickening work in the filling, giving you that clean, glossy set without any starchy aftertaste. Straining the filling before it hits the crust is a small step that makes a big difference — you get a perfectly smooth, jewel-like top that looks like it came from a bakery case. A long chill in the refrigerator is the real secret to clean, sharp slices, so patience pays off here. Dust with a little powdered sugar right before serving and watch them disappear fast.
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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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