Gelatin Free Almond Flour Lemon Bars

Total time3 hr

Prep time20 min

Cook time40 min

4.9

(16)

Bright, tangy, and buttery-sweet, these lemon bars deliver that classic sunshine-yellow filling over a golden almond flour crust — and every single component is completely free of gelatin. That matters more than you might think, because plenty of store-bought lemon desserts and even some homemade recipes sneak in gelatin to help the filling set. Here, arrowroot starch does all the thickening work, giving the filling a smooth, sliceable texture that holds its shape beautifully without any animal-derived setting agents. The crust comes together with just almond flour, coconut oil, honey, and a pinch of salt — no fillers, no surprises. Fresh lemon juice and zest make the filling genuinely bright and citrusy rather than artificially sweet, and straining the mixture before it hits the crust guarantees a silky, flawless top layer. A long chill in the refrigerator is the final step, letting everything firm up into clean, satisfying squares that are easy to slice and even easier to eat. A light dusting of powdered sugar right before serving makes them look like they came straight from a bakery case.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!