Pescatarian Paleo Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars hit that perfect balance between dessert and something that almost feels virtuous. The crust comes together with almond flour, coconut oil, and a touch of coconut sugar — no butter, no refined flour, just a golden, nutty base that holds its shape beautifully. Fresh lemon juice and zest give the filling a sharp citrus punch, while honey and arrowroot starch keep everything smooth and set without any dairy or cornstarch in sight. Every single ingredient here is naturally free from meat and poultry, so there's nothing to swap or second-guess — it just works as written. Straining the filling before it goes into the oven is a small step that makes a big difference, giving you that silky, clean-tasting layer on top. After a proper chill in the fridge, the bars slice cleanly into neat squares that look genuinely impressive on a plate. A light dusting of coconut sugar right before serving adds a little sparkle and makes them feel like something you'd find at a very good 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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