Paleo Almond Flour Lemon Bars
Bright, tangy, and genuinely satisfying, these lemon bars deliver everything you love about the classic dessert without any grains, refined sugar, or dairy in sight. The crust is built from almond flour, coconut oil, and a touch of coconut sugar, pressing into a buttery, golden base that holds up beautifully under the silky filling. Fresh lemon juice and zest give the custard its punchy citrus flavor, while honey sweetens it naturally and arrowroot starch helps it set into that perfectly sliceable, jiggly layer you're after. Straining the filling before it hits the crust is a small step that makes a real difference — you get a smooth, clean top every single time. The hardest part is honestly just waiting the two hours for them to chill in the fridge before cutting. Each batch makes 9 bars, so there's plenty to share — or not. 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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