Shellfish Free Paleo Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars deliver that classic sunshine-yellow filling on a buttery almond flour crust — all without a drop of grain, refined sugar, or anything from the sea. The crust comes together with just four pantry staples, pressed into the pan and baked until golden before the silky lemon filling goes on top. Fresh lemon juice and zest do the heavy lifting here, giving you that sharp citrus punch that makes a great lemon bar so satisfying, while honey keeps the sweetness natural and rounded. Arrowroot starch is the quiet hero of the filling — it sets everything up beautifully without cornstarch or flour, so the texture is smooth, clean, and sliceable straight from the fridge. Straining the filling before it hits the crust is a small step that makes a real difference, giving you that glossy, even surface you want when you cut into the slab. A light dusting of coconut sugar right before serving adds a little sparkle and a gentle extra sweetness that feels like a finishing touch worth doing. These are the kind of bars you bring to a gathering and watch disappear before you get 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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