Wheat Free Paleo Almond Flour Lemon Bars
Bright, tangy, and silky-smooth, these lemon bars deliver everything you love about the classic dessert without a single grain of wheat in sight. The crust comes together with almond flour, coconut oil, and a touch of coconut sugar — pressed firm and baked until the edges turn golden and fragrant. Instead of a traditional flour-thickened filling, arrowroot starch does the heavy lifting, giving the lemon layer that perfectly set, custard-like texture once it chills. Fresh lemon juice and zest from real lemons make the flavor pop in a way that bottled juice simply can't match. Straining the filling before it goes into the oven is a small step that pays off big, leaving you with a surface that's impossibly smooth and clean. The hardest part is honestly waiting the full two hours for them to chill — but that patience is rewarded with bars that slice neatly and hold their shape beautifully. A light dusting of coconut sugar right before serving adds a little sparkle and makes them look like they came straight out of a bakery case.
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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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