Emulsifier Free Almond Flour Lemon Bars
Bright, tangy, and buttery-sweet, these lemon bars hit every note you want from a classic dessert — without a single additive or emulsifier in sight. Store-bought versions and even many homemade recipes sneak in lecithin, modified starches, or other binding agents to hold the filling together, but this one keeps things completely clean. The silky lemon curd gets its structure from eggs and arrowroot starch alone, while the almond flour crust holds its shape thanks to coconut oil and honey — no shortcuts, no mystery ingredients. Fresh lemon juice and zest give the filling a punchy, vibrant flavor that you simply cannot fake with a bottled concentrate. Straining the filling before it hits the crust is a small step that makes a big difference, giving you that smooth, glossy top layer that looks like it came from a bakery. A long chill in the refrigerator is what locks everything into those clean, satisfying squares that hold their shape when you cut them. Dust with a little powdered sugar right before serving and watch them disappear fast.
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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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