Citric Acid Free Almond Flour Lemon Bars
Lemon bars are one of those desserts that feel fancy but hit that perfect sweet-tart note everyone loves — and this version delivers all of that brightness using only fresh-squeezed juice and zest, with no added citric acid hiding anywhere in the ingredient list. That matters more than it sounds, because citric acid shows up as a preservative or flavor enhancer in a surprising number of packaged baking products, from powdered sugar blends to store-bought lemon curd. Here, the crust comes together with almond flour, coconut oil, and honey, baking into a golden, slightly nutty base that holds up beautifully under the silky filling. The filling itself is thickened with arrowroot starch instead of cornstarch or flour, giving it that clean, glossy set without any cloudy texture. Straining the mixture before it hits the crust is a small step that makes a big difference — you get a perfectly smooth top layer that slices like a dream after a proper chill in the fridge. A light dusting of powdered sugar right before serving is all the finishing touch these need.
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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!