Soy 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 without a trace of soy anywhere in the lineup. The crust comes together with almond flour, coconut oil, and honey — no mystery ingredients, no shared-facility anxiety, just clean pantry staples pressed into a golden base. Fresh lemon juice and zest do the heavy lifting in the filling, giving you that sharp, sunny flavor that makes a good lemon bar genuinely irresistible. Arrowroot starch stands in as the thickener, keeping the texture smooth and glossy while staying completely free of soy-derived additives that sneak into so many conventional baked goods. Straining the filling before it hits the crust is a small step that makes a big difference — you get that impossibly silky, custard-like set that looks like it came from a bakery case. A long chill in the refrigerator is the real secret to clean, picture-perfect cuts, so patience pays off here. Dust with a little powdered sugar right before serving and watch them disappear fast.

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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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