Vegetarian 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 hit that perfect balance between dessert and something that feels almost refreshing. The crust comes together with almond flour, coconut oil, and honey — no butter or refined flour in sight — and bakes up into a golden, slightly nutty base that holds its shape beautifully under the silky filling. Fresh lemon juice and zest do all the heavy lifting in the filling, giving you that sharp citrus punch that makes a great lemon bar so satisfying. Arrowroot starch stands in for cornstarch and keeps the custard layer smooth and sliceable once it's had time to chill. Straining the filling before it goes into the oven is a small step that makes a real difference — you get that clean, glossy top with no stray bits of zest interrupting the texture. The full chill in the fridge is non-negotiable, but the payoff is bars that cut cleanly into neat squares and hold together on the plate. A light dusting of powdered sugar right before serving makes them look like they came from a bakery counter.

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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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