Dairy Free Almond Flour Lemon Bars
Bright, tangy, and silky-smooth, these lemon bars hit every note you want from the classic dessert — without a single drop of butter or cream. The crust comes together with almond flour, coconut oil, and honey, baking up into a golden, slightly nutty base that holds its shape beautifully under the lemon filling. Fresh lemon juice and zest give the custard layer real citrus punch, while arrowroot starch does the thickening work that traditional recipes hand off to dairy-laden ingredients. Straining the filling before it goes into the oven is a small step that makes a big difference, giving you that perfectly smooth, glossy top. The hardest part is honestly just waiting through the two-hour chill — but the payoff is clean, firm squares that slice like a dream. A light dusting of powdered sugar right before serving makes them look like they came from a bakery case.
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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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