Peanut Free Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars hit that perfect balance between dessert and something that feels almost refreshing. 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. From there, a silky filling of fresh lemon juice, lemon zest, eggs, and arrowroot starch gets poured right over the warm base and baked until just barely set in the middle. Straining the filling before it goes into the pan is a small step that makes a big difference, giving you that clean, glossy top you want when you slice into them. For anyone navigating peanut concerns, this recipe is naturally built around ingredients that sidestep the issue entirely — no peanut oil, no peanut-based flour, no cross-contamination worries from mystery store-bought crusts. Chilling them fully before cutting is the move that takes these from good to genuinely impressive, with clean edges and a filling that holds its shape. A dusting of powdered sugar right before serving makes them look like they came from a bakery counter.
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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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