Pistachio Free Almond Flour Lemon Bars
Bright, citrusy, and silky-smooth, these lemon bars deliver that classic sweet-tart punch with a buttery almond flour crust that holds together beautifully without a single grain of wheat. The filling gets its gorgeous, custard-like set from arrowroot starch and fresh lemon juice — no shortcuts, no mystery ingredients, just clean pantry staples you can actually pronounce. For anyone navigating tree nut cross-contamination concerns at the store, baking from scratch here is a real win: every component is straightforward and easy to verify. The crust comes together like damp sand, presses into a compact, golden base, and pairs perfectly with the glossy lemon layer on top. Straining the filling before it hits the pan is a small step that makes a big difference, giving you that ultra-smooth, professional finish. A two-hour chill in the fridge is the hardest part — and absolutely worth the wait. Dust with a little powdered sugar right before serving and watch them disappear fast.
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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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