Macadamia Free Almond Flour Lemon Bars
Bright, citrusy, and silky-smooth, these lemon bars hit that perfect sweet-tart balance that makes it impossible to stop at just one square. The crust comes together with almond flour, coconut oil, and honey — pressed into the pan and baked until the edges turn golden and the center sets up firm. A lemon filling made with fresh juice, zest, eggs, and arrowroot starch gets strained before it goes over the warm crust, which is a small step that makes a big difference in the final texture. After a proper chill in the refrigerator, the bars slice cleanly into neat squares with that gorgeous, glossy top layer that looks like it came from a bakery case. Because every ingredient here is straightforward and whole-food-based, there's no need to scan labels for hidden tree nuts or worry about cross-contact from mixed nut products. A light dusting of powdered sugar right before serving is optional, but it adds a classic finishing touch that makes these feel genuinely special. Whether you're bringing them to a gathering or just treating yourself on a weeknight, they deliver serious wow factor with surprisingly simple technique.
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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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