Mustard Free Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars deliver that classic sunshine-yellow filling on a buttery almond flour crust — no gluten, no grains, and absolutely nothing that could sneak in a mustard-derived ingredient. That might sound like a small concern for a dessert, but some commercial baking mixes and even certain starches can carry unexpected additives, so making these from scratch with clean, whole ingredients is genuinely reassuring. The crust comes together with almond flour, coconut oil, honey, and a pinch of sea salt, pressed into the pan and baked until the edges turn golden and fragrant. The filling is a silky blend of fresh lemon juice, lemon zest, eggs, honey, and arrowroot starch — strained smooth before it hits the warm crust for that perfectly glossy, custard-like set. Arrowroot does the thickening work here beautifully, giving the filling a clean, jiggly texture without any murkiness. After a good chill in the fridge, they slice into neat, bright squares that are just begging for a dusting of powdered sugar. These are the kind of bars you bring to a gathering and watch disappear before you've even set down the 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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