Ginger Free Paleo Almond Flour Lemon Bars
Bright, tangy, and genuinely satisfying, these lemon bars deliver that classic sweet-tart punch with a grain-free almond flour crust and a silky honey-sweetened filling. The crust comes together with just four simple ingredients — almond flour, coconut oil, coconut sugar, and sea salt — pressed into the pan and baked until golden before the lemon layer goes on top. Fresh lemon juice and zest do all the heavy lifting in the filling, giving you bold citrus flavor without any warming spices that could sneak in and complicate things. Arrowroot starch stands in for cornstarch to help the filling set up beautifully, and straining it before it hits the crust means you get a perfectly smooth, glossy top every time. The hardest part is honestly waiting the two hours for them to chill in the fridge — but that patience pays off in clean, firm slices that hold their shape on the board. A light dusting of coconut sugar right before serving adds a little sparkle and a touch of extra sweetness if you want it. These are the kind of bars you bring to a gathering and watch disappear before you even get a chance to explain what's in them.
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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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