MSG Free Almond Flour Lemon Bars

Total time3 hr

Prep time20 min

Cook time40 min

4.9

(16)

Bright, tangy, and silky-smooth, these lemon bars deliver that classic sunshine-yellow filling on a buttery almond flour crust — and every single ingredient is exactly what it sounds like. No flavor packets, no processed shortcuts, no hidden additives to second-guess. The crust comes together with just almond flour, coconut oil, honey, and a pinch of sea salt, pressed into the pan and baked until the edges turn golden. The filling is built from fresh-squeezed lemon juice, lemon zest, eggs, honey, and arrowroot starch — clean, whole ingredients that set into a perfectly firm, glossy layer. Straining the filling before it hits the crust is a small step that makes a big difference, giving you that smooth, restaurant-worthy finish. After a proper chill in the fridge, they slice into neat, gorgeous squares that are tart, sweet, and completely satisfying. A light dusting of powdered sugar right before serving is optional, but it does make them look like they came straight out of a bakery case.

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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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