Artificial Flavors Free Almond Flour Lemon Bars
Bright, tangy, and buttery-sweet, these lemon bars deliver that classic sunshine-yellow filling on a golden almond flour crust — and every single ingredient is exactly what it says it is. No synthetic flavor packets, no artificial lemon "essence," just real juice squeezed from fresh lemons and zest grated right off the peel. Honey steps in as the sweetener throughout both the crust and filling, and arrowroot starch does the thickening work cleanly and simply. The result is a filling that sets up silky-smooth and slices into clean, gorgeous squares after a proper chill in the fridge. Straining the filling before it hits the crust is a small step that makes a big difference — you get that perfectly glossy, lump-free surface every time. These are the kind of bars you can bring to a gathering and feel genuinely good about, knowing there's nothing hiding in the ingredient list that shouldn't be there.
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Learn more →Ingredients
16 servings
For the crust
- 2 cups almond flour
- 3 tbsp coconut oil, melted and cooled
- 3 tbsp honey
- ¼ tsp fine sea salt
For the filling
- 4 pasteurized eggs
- ½ cup honey
- ½ cup fresh lemon juice (from about 4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 3 tbsp arrowroot starch
- ¼ tsp fine sea salt
For serving
- 1 tsp powdered 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, melted coconut oil, 3 tbsp honey, and 1/4 tsp salt until the mixture resembles damp, clumping sand. Press it firmly and evenly into the bottom of the prepared pan — use the flat bottom of a measuring cup to compact it into a uniform layer.
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