Mediterranean Diet Friendly Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars hit that perfect balance of citrus punch and mellow sweetness that makes them impossible to stop at one. The crust comes together with almond flour, coconut oil, and honey — no refined grains or butter in sight — then bakes into a golden, slightly nutty base that holds up beautifully under the silky filling. Fresh lemon juice and zest from real lemons do all the heavy lifting in the filling, giving you that vivid, sunny flavor you just can't get from a bottle. Arrowroot starch and eggs set everything into a smooth, firm layer that slices cleanly after a proper chill in the fridge. This kind of dessert fits naturally into a way of eating that leans on wholesome fats, natural sweeteners, and real ingredients — no refined flour, no corn syrup, nothing processed. Straining the filling before it goes into the oven is a small step that makes a big difference, leaving you with a flawlessly silky top layer. A light dusting of powdered sugar right before serving makes them look bakery-worthy with almost zero extra effort.
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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)
Can be omittedpowdered sugar
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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