Seed Oil Free Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars deliver that classic sunshine-yellow filling over a buttery almond flour crust — and every single ingredient is exactly what it sounds like. Coconut oil stands in for the usual butter or canola-based fats, keeping the crust rich and golden without a drop of refined vegetable or seed oil anywhere in the recipe. The filling gets its silky, sliceable texture from arrowroot starch rather than cornstarch or any processed thickener, and honey sweetens both layers naturally. Fresh lemon juice and zest do all the heavy lifting on flavor, so the bars taste genuinely bright and citrusy rather than artificially tart. Straining the filling before it hits the crust is a small step that makes a big difference — you get that smooth, glossy top that looks like it came from a bakery. A long chill in the fridge is the real secret to clean, picture-perfect squares that hold their shape when you cut them. These are the kind of bars you can bring to a gathering and feel completely confident about, knowing exactly what went into every layer.
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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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