Rice Free Almond Flour Lemon Bars
Bright, tangy, and buttery-tasting without a grain of rice flour in sight, these lemon bars hit every note you want from a classic dessert. The crust comes together with almond flour, coconut oil, and honey — pressed firmly into the pan and baked until the edges turn golden and the center sets up dry and sturdy. That nutty, slightly sweet base is the perfect contrast to the silky lemon filling layered on top. Fresh lemon juice and zest give the custard its bold citrus punch, while arrowroot starch does the thickening work cleanly and without any starchy aftertaste. Straining the filling before it hits the warm crust is a small step that makes a big difference — you get that glossy, smooth top that looks like it came from a bakery case. A long chill in the refrigerator is what locks everything into those clean, sliceable squares, so patience pays off here. A light dusting of powdered sugar right before serving is optional, but it makes them look absolutely stunning on a plate.
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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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