Ginger Free Almond Flour Lemon Bars
Bright, citrusy, and impossibly silky, these lemon bars deliver that classic sweet-tart punch without a trace of ginger anywhere in the ingredient list — no hidden spice blends, no "warming" additions to second-guess. The crust is built from almond flour, coconut oil, and honey, which bakes up into something buttery and golden even though there's no actual butter involved. Fresh lemon juice and zest carry all the flavor in the filling, kept smooth and glossy with arrowroot starch and eggs. Straining the filling before it hits the crust is a small step that makes a real difference, giving you that clean, jewel-like top layer that looks like it came from a bakery case. The two-hour chill in the fridge is non-negotiable — it's what transforms the filling from a soft custard into those clean, stackable squares that hold their shape on a plate. A light dusting of powdered sugar right before serving is optional, but it adds a little elegance that makes these feel genuinely special. Whether you're navigating a spice sensitivity or just want a dessert that lets lemon do all the talking, this one is hard to beat.
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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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