Turkey Free Paleo Almond Flour Lemon Bars
Bright, tangy, and genuinely satisfying, these lemon bars deliver that classic sunshine-yellow filling and buttery crust without a single grain of conventional flour or refined sugar in sight. The base comes together from almond flour, coconut oil, and coconut sugar, pressing into a golden, slightly crisp layer that holds up beautifully under the silky lemon filling. Fresh lemon juice and zest do all the heavy lifting on flavor here — no shortcuts, no extracts — and honey keeps the sweetness natural and mellow rather than cloying. Arrowroot starch is the quiet hero of the filling, giving it that smooth, sliceable set you expect from a proper lemon bar without any cornstarch or dairy. Straining the filling before it hits the crust is a small step that makes a real difference, leaving you with a surface that's glossy and clean once it sets. A long chill in the refrigerator is what takes these from good to genuinely impressive, so patience pays off. Dust with a little coconut sugar right before serving and you've got a dessert that looks like it came from a bakery — no one will guess how straightforward the ingredient list really is.
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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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