Paleo Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars hit every note you want from a classic dessert — without a grain of flour or refined sugar in sight. The crust comes together from almond flour, coconut oil, and honey, pressing into a buttery, golden base that holds up beautifully under the silky filling. Fresh lemon juice and zest do all the heavy lifting in the custard layer, with arrowroot starch standing in for cornstarch to give it that perfectly sliceable, clean-cut texture. Honey sweetens both layers naturally, so there's no cane sugar needed anywhere in the recipe. Straining the filling before it goes into the oven is a small step that makes a big difference — you get a smooth, glossy top that looks like it came from a bakery case. The hardest part is honestly just waiting for them to chill completely before cutting, but that patience pays off in bars that hold their shape and deliver a serious lemon punch in every bite. A light dusting of powdered sugar right before serving is optional, but it makes them look absolutely stunning 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)
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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