Seeds Free Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars deliver that classic citrus-curd experience with a buttery almond flour base that holds together beautifully without a single seed in sight. The crust comes together with just almond flour, coconut oil, honey, and a pinch of salt — pressed into the pan and baked until golden before the silky filling goes on top. That filling is pure sunshine: fresh lemon juice, lemon zest, eggs, honey, and arrowroot starch whisked until smooth, then strained for an impossibly clean, glossy result. Arrowroot does the thickening work here instead of cornstarch or any seed-derived ingredient, which makes this recipe genuinely reliable for anyone navigating seed sensitivities. The two-stage bake and a proper chill in the fridge are what give you that firm, sliceable texture with a slight wobble that melts on your tongue. A dusting of powdered sugar right before serving makes them look like they came from a bakery case, but the whole process is straightforward enough for a weekend afternoon. These are the kind of bars you bring to a gathering and watch disappear before you even get a chance to explain what makes them special.
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!