Gut Friendly Almond Flour Lemon Bars
Bright, tangy, and genuinely satisfying, these lemon bars deliver that classic sunshine-yellow filling on a buttery almond flour crust — no refined grains or gut-disrupting ingredients in sight. The crust comes together with just almond flour, coconut oil, honey, and a pinch of sea salt, pressing into a compact, golden base that holds up beautifully under the silky filling. Instead of cornstarch or white flour to thicken the lemon layer, arrowroot starch does the job cleanly, making it a much gentler option for sensitive digestive systems. Fresh lemon juice and zest give the filling real brightness, while honey keeps the sweetness natural and less processed than refined sugar. Straining the filling before it hits the crust is a small but smart step that ensures a perfectly smooth, custard-like set every time. After a good chill in the fridge, you get clean, firm squares with that satisfying wobble-free texture — a dusting of powdered sugar on top is entirely optional but undeniably pretty. These are the kind of bars you can bring to a gathering without having to explain a single ingredient.
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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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