Sesame Free Almond Flour Lemon Bars

Total time3 hr

Prep time20 min

Cook time40 min

4.9

(16)

Bright, tangy, and just sweet enough, these lemon bars deliver that perfect balance of buttery crust and silky citrus filling that makes the classic dessert so irresistible. The crust comes together with almond flour, coconut oil, and honey — no wheat, no grains, and absolutely no sesame in any form, so you can bake and share with total confidence. Arrowroot starch is the quiet hero of the filling, giving it that clean, glossy set without any of the thickening agents that can sometimes sneak sesame derivatives into a recipe. Fresh lemon juice and zest do all the heavy lifting on flavor, so every bite tastes genuinely bright and vibrant 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, restaurant-quality surface that looks stunning dusted with a little powdered sugar. Chilling them fully before cutting is the move that takes these from good to genuinely impressive, with clean edges and a filling that holds its shape beautifully on the board.

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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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