Xanthan Gum Free Almond Flour Lemon Bars
Bright, tangy, and silky-smooth, these lemon bars deliver that classic sunshine-yellow filling over a buttery almond flour crust — no gluten, no gums, and absolutely no compromises on texture. Many baked goods that skip conventional flour lean on xanthan gum or guar gum as a binder, but this recipe doesn't need either. The almond flour crust holds together beautifully thanks to coconut oil and honey, while arrowroot starch does the quiet work of setting that luscious lemon filling into clean, sliceable squares. Fresh lemon juice and zest from real lemons give the filling a sharp, fragrant brightness that bottled juice simply can't match. Straining the filling before it hits the crust is a small step that makes a big difference — you get that perfectly smooth, glossy top that looks like it came from a bakery case. A full two-hour chill in the fridge is the final key, letting everything firm up into those satisfying, neat squares that hold their shape when you cut them. A light dusting of powdered sugar right before serving makes them look as good as they taste.
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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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