Lupin Free Almond Flour Lemon Bars
Bright, citrusy, and just the right amount of sweet-tart, these lemon bars deliver that classic bakery-style treat with a clean, wholesome ingredient list. The crust comes together with almond flour, coconut oil, honey, and a pinch of sea salt — pressed firm and baked until the edges turn golden and the center sets up beautifully. Lupin flour is increasingly showing up in gluten-free and grain-free baking mixes, which can make store-bought bars or pre-made crusts a hidden concern for anyone avoiding it; here, every single ingredient is straightforward and easy to verify. The silky lemon filling gets its body from arrowroot starch and fresh-squeezed lemon juice, so there's nothing mysterious holding it together — just eggs, honey, zest, and a little patience while it chills. Straining the filling before it hits the warm crust is a small step that makes a big difference, giving you that smooth, glossy top that looks like it came from a proper pastry case. A full two-hour chill in the fridge is what transforms the wobble into clean, sliceable squares that hold their shape when you cut them. A light dusting of powdered sugar right before serving is optional, but it does make them look absolutely irresistible on a plate.
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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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