Bright, tangy, and genuinely satisfying, these lemon bars deliver that classic sunshine-yellow filling and buttery crust without a single grain in sight. The base is built entirely from almond flour pressed together with coconut oil and coconut sugar, baking up golden and firm enough to hold a generous pour of lemon filling. That filling is the real star — fresh-squeezed lemon juice and zest whisked with eggs, honey, and arrowroot starch create a silky, set custard that slices cleanly after a proper chill in the fridge. Straining the filling before it goes into the oven is a small step that makes a big difference, giving you that smooth, glossy top you'd expect from a bakery version. For anyone navigating grain sensitivities, this recipe is a genuine win because every component is naturally free of wheat, rye, and other grains — no substitutions required, just straightforward pantry staples doing their job beautifully. The bars need a full two hours in the refrigerator to set, so plan ahead, but the payoff is a cool, custardy square with just enough pucker to keep you reaching for another. A light dusting of coconut sugar right before serving adds a little sparkle and a touch of extra sweetness that makes them feel truly finished.
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Learn more →9 servings
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.
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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