Cinnamon Free Almond Flour Lemon Bars

Bright, tangy, and impossibly silky, these lemon bars hit every note you want from a citrus dessert — without a trace of the warm spice that sneaks into so many baked goods. The crust comes together with almond flour, coconut oil, honey, and a pinch of sea salt, baking up golden and slightly crisp before the lemon filling ever touches the pan. That filling is pure sunshine: fresh lemon juice, lemon zest, eggs, honey, and arrowroot starch whisked until smooth, then strained for a flawlessly clean, custardy texture. Straining the filling and baking it low and slow are the two small steps that make the difference between a wobbly mess and bars that slice into perfect, glossy squares. Chilling them for a full two hours is non-negotiable — it's what transforms that gentle wobble into a set, sliceable layer that holds its shape beautifully on a cutting board. A light dusting of powdered sugar right before serving adds a little elegance without competing with all that bright citrus. These are the kind of bars that disappear fast at any gathering, and nobody will guess they're made without conventional flour or refined sugar.

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