Walnut 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 that makes the classic dessert so irresistible. The base comes together with almond flour, coconut oil, and honey — no wheat, no walnuts, no mystery ingredients — pressed into the pan and baked until golden before the filling ever touches it. Fresh lemon juice and zest do all the heavy lifting in the filling, giving you that punchy, sunshine flavor that bottled juice simply can't match. Arrowroot starch is the quiet hero here, setting the custard into clean, sliceable squares without muddying the bright lemon taste. Straining the filling before it hits the crust is a small step that makes a big difference, leaving you with a surface that's glassy-smooth and totally professional-looking. A two-hour chill in the fridge is non-negotiable — it's what transforms that slight wobble into firm, cold, perfectly set bars that hold their shape when you cut them. Dust with 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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