Cashew Free Paleo Almond Flour Lemon Bars
Bright, tangy, and genuinely satisfying, these lemon bars deliver that classic sunshine-yellow filling on a buttery almond flour crust — all without a drop of grain, refined sugar, or tree nuts that commonly sneak into dessert recipes. The crust comes together with just almond flour, coconut oil, coconut sugar, and sea salt, pressing into the pan like a dream and baking up golden at the edges. The filling is where things get really special: fresh lemon juice and zest give it serious citrus punch, while honey sweetens naturally and arrowroot starch helps it set into that perfectly sliceable, silky layer. Straining the filling before it goes into the oven is a small step that makes a big difference in the final texture — smooth, clean, and custardy all the way through. Store-bought lemon bars almost always hide unexpected ingredients, so making your own means you know exactly what's in every bite. After a long chill in the fridge, these cut into neat, gorgeous squares that are just as impressive on a dessert table as they are eaten straight from the pan.
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Learn more →Ingredients
9 servings
For the crust
- 2 cups almond flour
- 3 tbsp coconut oil, melted
- 2 tbsp coconut sugar
- ¼ tsp fine sea salt
For the filling
- 4 large eggs
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ⅓ cup honey
- 2 tbsp arrowroot starch
- ¼ tsp fine sea salt
For serving
- 1 tsp coconut 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, coconut sugar, and sea salt for the crust. Pour in the melted coconut oil and mix until the mixture resembles damp sand and holds together when pressed between your fingers.
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