Wheat Free Almond Flour Lemon Bars

Total time3 hr

Prep time20 min

Cook time40 min

4.9

(16)

Bright, tangy, and buttery-tasting without a single grain of wheat in sight, these lemon bars hit every note you want from the classic dessert. The crust comes together with almond flour, coconut oil, and honey — pressed firmly into the pan and baked until the edges turn golden and the center sets up dry and sturdy. It's genuinely one of the better wheat-free crusts out there because almond flour brings a natural richness that doesn't feel like a compromise at all. The silky filling leans on fresh lemon juice, lemon zest, and arrowroot starch to achieve that glossy, sliceable curd texture — no flour needed to thicken it. Straining the filling before it goes into the oven is a small step that makes a big difference, giving you that perfectly smooth, bakery-style surface. A long chill in the refrigerator is the real secret to clean, sharp cuts and a filling that holds its shape all the way to the last square. Dust with a little powdered sugar right before serving and these 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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