Gluten Free Paleo Almond Flour Lemon Bars
Bright, tangy, and genuinely satisfying, these lemon bars deliver everything you want from the classic dessert without a single grain of wheat in sight. The crust is built from almond flour, coconut oil, and coconut sugar, pressing together into a buttery, golden base that holds its shape beautifully once baked. For the filling, fresh lemon juice and zest give you real citrus punch, while arrowroot starch steps in as the thickener — no cornstarch, no flour, no compromise on that silky, custardy texture. Honey sweetens the whole thing naturally, so the flavor is clean and bright rather than cloying. Straining the filling before it goes into the oven is a small step that makes a big difference, giving you that smooth, glossy top that looks like it came from a bakery case. The hardest part is honestly waiting through the two-hour chill, but the bars slice cleanly and hold their structure like a dream. A light dusting of coconut sugar right before serving adds a little sparkle and just enough extra sweetness to make them feel like a proper treat.
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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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