Pistachio Free Paleo Almond Flour Lemon Bars
Bright, tangy, and naturally sweetened, these lemon bars deliver everything you love about the classic dessert without any grains, refined sugar, or tree nuts beyond almond flour. The buttery-tasting crust comes together with just four simple ingredients — almond flour, coconut oil, coconut sugar, and sea salt — pressed into a pan and baked until golden before the silky lemon filling goes on top. Fresh lemon juice and zest give the filling a bold citrus punch, while honey and arrowroot starch create that smooth, custardy set without any cornstarch or powdered sugar in sight. Straining the filling before it hits the crust is a small step that makes a big difference, giving you that clean, glossy top layer that looks like it came from a bakery. For anyone navigating pistachio allergies or just trying to avoid unexpected nut cross-contact in store-bought desserts, this recipe keeps things straightforward — every ingredient is clearly listed and easy to source. A couple of hours in the fridge is all it takes to get perfectly sliceable bars with clean edges and a satisfying wobble-free center. Dust them with a little coconut sugar right before serving and watch them disappear fast.
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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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