Rice Free Paleo Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars deliver that classic sunshine-yellow filling over a buttery, golden crust — all without a single grain of rice or any grain at all. The base is built entirely from almond flour pressed together with coconut oil and coconut sugar, giving you a tender, slightly crisp foundation that holds up beautifully under the silky lemon layer. Fresh lemon juice and zest do the heavy lifting in the filling, balanced by honey and set with arrowroot starch instead of cornstarch or any rice-derived thickener, so every component is genuinely clean. Straining the filling before it hits the crust is a small step that makes a big difference — you get 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 payoff is a bar that slices cleanly and tastes bracingly fresh. A light dusting of coconut sugar right before serving adds a little sparkle without overwhelming the citrus. These are the kind of treat you bring to a gathering and watch disappear before you've had a chance to explain what's in them.
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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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