Pregnancy Friendly Almond Flour Lemon Bars
Bright, citrusy, and genuinely satisfying, these lemon bars hit that perfect balance of tart filling and buttery-sweet crust without relying on refined flour or anything that raises red flags during pregnancy. One of the trickiest parts of enjoying lemon bars while expecting is the raw egg situation — this recipe solves that cleanly by calling for pasteurized eggs, so the custardy filling is safe to eat without any compromise on texture or flavor. The crust comes together with almond flour, coconut oil, and honey, pressing into a golden, compact base that holds up beautifully under the silky lemon layer. Arrowroot starch thickens the filling naturally, giving you that classic set without cornstarch or anything processed. Fresh lemon juice and zest do all the heavy lifting on flavor, so every bite tastes bright and real rather than artificially sweet. Chilling the bars for a couple of hours is the hardest part — once they're cold and sliced clean, they're the kind of treat that feels indulgent but is actually built from wholesome, recognizable ingredients. A light dusting of powdered sugar right before serving makes them look bakery-worthy with almost zero extra effort.
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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
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 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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