
Bright, tangy, and impossibly silky, these lemon bars deliver everything you love about the classic dessert without a single grain in sight. The crust comes together with almond flour, coconut oil, and honey — pressed firm and baked until the edges turn golden — giving you a buttery, nutty base that holds up beautifully under the luscious filling. Fresh lemon juice and zest do all the heavy lifting in the filling, balanced by honey and set with arrowroot starch for that clean, glossy wobble you're after. Because every ingredient here is naturally free of cured or processed components, there's no label-scanning required — just straightforward, whole-food baking from start to finish. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a big difference, giving you that perfectly smooth, restaurant-worthy surface. A long chill in the refrigerator is the secret to clean, sharp cuts — and a light dusting of powdered sugar right before serving makes them look like they came from a fancy bakery. These are the kind of bars you bring to a gathering and watch disappear before you even set down the plate.
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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.
In a medium bowl, stir together the almond flour, melted coconut oil, 3 tbsp honey, and 1/4 tsp salt until the mixture comes together into a cohesive, slightly crumbly dough. Press it evenly into the bottom of the prepared pan in a firm, compact layer about 1/4 inch thick.
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