Hazelnut Free Almond Flour Lemon Bars

Total time3 hr

Prep time20 min

Cook time40 min

4.9

(16)

Bright, tangy, and just sweet enough, these lemon bars deliver that perfect balance of buttery crust and silky citrus filling that makes the classic dessert so irresistible. The base is built from almond flour pressed together with coconut oil and honey, baking up into a golden, slightly crisp layer that holds everything together beautifully. A filling of fresh lemon juice, lemon zest, eggs, and honey — thickened with arrowroot starch — sets into a smooth, glossy custard that slices cleanly after a proper chill in the fridge. Straining the filling before it hits the crust is a small step that makes a big difference, giving you that ultra-silky texture without any stray bits of zest. For anyone navigating tree nut cross-contamination concerns, it's worth noting that every ingredient here is naturally free of hazelnut — no swaps or substitutions needed. A dusting of powdered sugar right before serving makes them look bakery-worthy with almost zero extra effort. These are the kind of bars that disappear fast at a gathering, so you may want to cut yourself a piece first.

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!