Turmeric Free Almond Flour Lemon Bars
Bright, tangy, and sweet with a buttery almond flour crust, these lemon bars are the kind of dessert that disappears fast at any gathering. The filling gets its silky, sliceable texture from arrowroot starch and fresh lemon juice rather than any spice blends or anti-inflammatory add-ins that could sneak unwanted ingredients onto your plate — making this a genuinely clean, worry-free treat. Every ingredient here is straightforward and easy to verify, which is a real relief when you're navigating a kitchen that needs to stay free of certain spices. The crust comes together with just almond flour, coconut oil, honey, and a pinch of salt, pressed into the pan and baked until golden before the lemon filling goes on top. Straining the filling before it hits the crust gives you that smooth, glossy top layer that looks like it came from a bakery case. A long chill in the refrigerator is the secret to clean, picture-perfect cuts — patience pays off here. Dust with a little powdered sugar right before serving and watch them vanish.
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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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