Turmeric Free Paleo Almond Flour Lemon Bars
Bright, tangy, and genuinely satisfying, these lemon bars deliver that classic sunshine-yellow filling on a buttery almond flour crust — all without a single grain of conventional flour or refined sugar in sight. The filling gets its silky, sliceable texture from arrowroot starch and eggs rather than cornstarch or flour, so the set is clean and the flavor stays pure and citrusy. Fresh lemon juice and zest do all the heavy lifting here, giving you that sharp, mouth-puckering contrast against the lightly sweet coconut sugar crust. Because every ingredient is straightforward and naturally free of the warm spice blends that often sneak into grain-free baking, there's no need to scrutinize labels or swap anything out. The crust bakes up golden and compact, almost shortbread-like, and holds together beautifully once the bars are fully chilled — no crumbling mess when you go to slice them. A light dusting of coconut sugar right before serving adds a pretty finish without overwhelming the lemon. These are the kind of bars you can bring to a gathering and watch disappear before you even get a chance to explain what's in them.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!