Spice 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 classic sunshine-yellow filling over a buttery almond flour crust — and every single ingredient is naturally free of added spices or heat. That matters more than you might think, since many store-bought lemon desserts sneak in unexpected flavoring blends that can be hard to vet. Here, the flavor comes entirely from fresh lemon juice and zest, honey, and a handful of clean pantry staples, so there's nothing hidden to worry about. The arrowroot starch is the quiet hero of the filling — it sets the custard into that perfectly sliceable, silky layer without any starchy aftertaste. Straining the filling before it hits the crust is a small step that makes a big difference, giving you that smooth, glossy top that looks like it came from a bakery case. A long chill in the refrigerator is what takes these from good to genuinely great, so patience pays off. Dust with a little powdered sugar right before serving and watch them disappear.

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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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