Pork Free Almond Flour Lemon Bars
Bright, tangy, and impossibly silky, these lemon bars deliver that classic sunshine-yellow filling on a buttery almond flour crust — and every single ingredient is naturally free of pork and pork-derived additives. That matters more than you'd think, since some conventional baked goods and even certain gelatins or shortenings can sneak in unexpected animal products. Here, arrowroot starch does the thickening work, honey sweetens both the crust and the filling, and coconut oil binds everything together without a drop of lard or pork-based fat in sight. The result is a dessert that's clean-label from top to bottom. Straining the filling before it hits the crust gives you that ultra-smooth, glossy top layer, and the two-hour chill in the fridge is what transforms it from wobbly to perfectly sliceable. A light dusting of powdered sugar right before serving makes them look like they came straight out of a bakery case. Whether you're baking for a crowd with specific dietary needs or just want a reliably delicious bar, this one is hard to beat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!