Bright, tangy, and buttery-sweet, these lemon bars hit every note you want from a classic dessert — without a single grain of conventional flour in sight. The crust comes together from almond flour, coconut oil, honey, and a pinch of sea salt, pressing into a golden, slightly crumbly base that holds up beautifully under the silky lemon filling. Anyone avoiding rye or other grain-based flours can dig in without a second thought, since the entire recipe relies on naturally grain-free ingredients from crust to topping. The filling is thickened with arrowroot starch instead of wheat or rye flour, giving it that glossy, custardy set that makes lemon bars so satisfying to slice. Fresh lemon juice and zest do all the heavy lifting on flavor — bright, citrusy, and just sweet enough from the honey. Straining the filling before it goes into the oven is a small step that makes a big difference, leaving you with a perfectly smooth, jewel-like top layer. Dust with a little powdered sugar right before serving and watch them disappear fast.
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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.
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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