Pescatarian Almond Flour Lemon Bars

Total time3 hr

Prep time20 min

Cook time40 min

4.9

(16)

Bright, citrusy, and impossibly silky, these lemon bars deliver that perfect balance of tart and sweet that makes the classic dessert so irresistible — all built on a buttery almond flour crust held together with coconut oil and honey. The filling gets its luscious, custardy texture from fresh-squeezed lemon juice, lemon zest, and arrowroot starch, which sets up beautifully without any refined ingredients you'd find in a conventional version. Straining the filling before it hits the warm crust is a small but brilliant step that guarantees a flawlessly smooth top layer every single time. Chilling the bars for a full two hours is the move — it transforms that gentle wobble into clean, firm squares that slice like a dream. A dusting of powdered sugar right before serving adds a little elegance and a whisper of sweetness that plays beautifully against all that bright lemon. These are the kind of bars that disappear fast at any gathering, and nobody needs to know how straightforward they were to pull off.

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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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