Shellfish Free Almond Flour Lemon Bars
Bright, citrusy, and impossibly silky, these lemon bars deliver that perfect balance of tart and sweet with a buttery-tasting almond flour crust that holds together beautifully. The base comes together with just four ingredients — almond flour, coconut oil, honey, and salt — pressed into the pan and baked until golden before the luscious lemon filling goes on top. Fresh lemon juice and zest from real lemons give the filling a vibrant, punchy flavor that no bottled shortcut can match, while arrowroot starch sets everything into that classic, clean-slicing texture you want in a bar. Straining the filling before it hits the crust is a small step that makes a big difference, giving you that smooth, glossy top layer every time. Since every ingredient here is naturally free from any seafood or shellfish concerns — no hidden sauces, no shared-processing worries — you can bake and share these with complete confidence. A two-hour chill in the fridge is the hardest part of the whole process, and the payoff is a cold, firm, melt-in-your-mouth square that tastes like it came from a fancy bakery. Dust with powdered sugar right before serving and watch them disappear.
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!