Turkey Free Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars deliver that perfect balance of buttery crust and silky citrus filling — and they happen to be completely free of poultry products without sacrificing a single thing. The crust comes together with almond flour, coconut oil, and honey, pressing into a golden, slightly nutty base that holds up beautifully under the lemon layer. Fresh lemon juice and zest from real lemons give the filling a vibrant punch that no bottled shortcut can match, while arrowroot starch sets everything into that smooth, sliceable texture you want in a proper lemon bar. Straining the filling before it hits the crust is a small step that makes a big difference — you get a flawlessly clean, glossy top every single time. The hardest part is honestly waiting through the two-hour chill, but pulling that parchment slab out of the pan and cutting it into neat squares is deeply satisfying. A light dusting of powdered sugar right before serving makes them look like they came from a bakery case. These are the kind of bars you bring to a gathering and watch disappear before you even set down the plate.
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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.
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