Sesame Free Paleo Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars hit that perfect balance between citrusy punch and melt-in-your-mouth richness. The almond flour crust comes together like damp sand, pressing into a firm, golden base that holds up beautifully under the silky lemon filling. Fresh lemon juice and zest do all the heavy lifting here — no artificial flavors, no shortcuts, just real citrus doing its thing. Honey and arrowroot starch bind the filling into a smooth, custard-like layer that sets up firm and clean after a good chill in the fridge. Every single ingredient in this recipe is naturally free from sesame, so there's no need to scrutinize labels or worry about hidden tahini or sesame oil sneaking into a store-bought version. The whole process is straightforward enough for a weekend baking project, and the payoff — cold, glossy bars dusted with a little coconut sugar — is genuinely impressive. These are the kind of treats you bring to a gathering and watch disappear before you've even set down the plate.
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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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