Bright, tangy, and impossibly silky, these lemon bars deliver everything you want from the classic dessert without a single grain in sight. The crust comes together from almond flour, coconut oil, and honey — pressed into the pan and baked until the edges turn golden and the center firms up beautifully. That naturally nutty base is the perfect contrast to the luscious lemon filling, which gets its structure from arrowroot starch instead of any flour-based thickener. Fresh lemon juice and zest from real lemons give the filling a bright, punchy flavor that no bottled shortcut can match. Straining the filling through a fine-mesh sieve before it hits the crust is a small step that makes a big difference, keeping the surface smooth and glossy-clean. After a proper chill in the refrigerator, the bars slice into neat, firm squares that hold their shape and look genuinely impressive on a plate. A light dusting of powdered sugar right before serving is optional, but it adds that classic finishing touch that makes these feel like something from a proper bakery case.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →16 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
