BHA & BHT Free Almond Flour Lemon Bars

Total time3 hr

Prep time20 min

Cook time40 min

4.9

(16)

Bright, tangy, and buttery-sweet, these lemon bars hit every note you want from a classic dessert — without a single synthetic preservative in sight. BHA and BHT are common additives found in packaged baked goods and processed fats, so making this kind of treat from scratch is genuinely the cleanest route. Every ingredient here is straightforward: almond flour, coconut oil, honey, fresh lemon juice, eggs, and arrowroot starch — nothing that requires a label check or a second guess. The crust bakes up golden and slightly crisp, while the filling sets into a silky, custardy layer with real citrus punch from both the juice and zest of fresh lemons. Straining the filling before it goes into the oven is a small step that makes a big difference in that smooth, glossy finish. A patient chill in the fridge is all it takes before you're slicing into clean, picture-perfect squares. Dust with a little powdered sugar right before serving and watch them disappear.

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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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