Macadamia Free Paleo Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars deliver that classic sunshine-yellow filling on a buttery almond flour crust — all without a drop of grain, refined sugar, or dairy. The filling gets its silky texture from fresh-squeezed lemon juice, eggs, honey, and a touch of arrowroot starch, which sets up beautifully firm after a proper chill in the fridge. Coconut oil and coconut sugar keep the crust rich and slightly caramel-y, pressing together like damp sand before baking into a golden, compact base. Straining the filling before it hits the crust is a small step that makes a big difference, giving you that smooth, clean lemon custard layer every time. These bars are completely free of macadamia nuts and any nut-based ingredients that can sneak into store-bought paleo treats, so you can serve them with total confidence. They're elegant enough for a dinner party dessert tray but easy enough to make on a weeknight when a citrus craving hits hard. A light dusting of coconut sugar right before serving adds a little sparkle and makes them look like they came from a fancy bakery.
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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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