Barley Free Paleo Almond Flour Lemon Bars

Bright, citrusy, and genuinely satisfying, these lemon bars deliver that classic sweet-tart punch without a single grain or gluten-containing ingredient in sight. The crust is built entirely from almond flour, coconut oil, and coconut sugar, pressing together into a buttery, golden base that holds up beautifully under the silky filling. Fresh lemon juice and zest do the heavy lifting on flavor, while honey keeps things naturally sweet and arrowroot starch gives the custard its clean, firm set. For anyone navigating barley or other grain sensitivities, store-bought lemon bars and conventional baked goods are almost always off the table — this recipe sidesteps all of that with a pantry that's straightforwardly grain-free. Straining the filling before it goes into the oven is a small step that makes a big difference, giving you that smooth, glossy top you'd expect from a bakery-style bar. A two-hour chill in the fridge is the hardest part of the whole process, but it's what transforms the wobble into a perfectly sliceable slab. Dust with a little coconut sugar right before serving and watch them disappear fast.

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