Yeast Free Paleo Almond Flour Lemon Bars
Bright, tangy, and genuinely satisfying, these lemon bars deliver everything you want from the classic dessert — a buttery shortbread-style base, a silky citrus filling, and that dusting of sweetness on top — all without a single grain of wheat or a trace of yeast. The crust comes together from almond flour, coconut oil, coconut sugar, and sea salt, pressing into a golden, compact layer that holds up beautifully under the lemon filling. Fresh lemon juice and zest give the filling its punchy, sunny flavor, while honey sweetens it naturally and arrowroot starch helps it set into that perfectly sliceable, smooth texture. Straining the filling before it hits the crust is a small step that makes a big difference, giving you a clean, glossy top with no stray bits of zest to interrupt the silkiness. For anyone navigating a yeast-free lifestyle, desserts can feel like a minefield of hidden fermented ingredients or ambiguous additives — but every component here is straightforward and easy to verify. The bars need a proper chill in the refrigerator to fully set, which also makes them ideal for prepping ahead of a gathering or keeping on hand for whenever a citrus craving strikes. Cut into squares and dusted with a little coconut sugar, they look and taste far more impressive than the effort involved.
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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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