Nitrate & Nitrite Free Almond Flour Lemon Bars
Bright, citrusy, and impossibly silky, these lemon bars are the kind of dessert that disappears fast at any gathering. The crust comes together with almond flour, coconut oil, and honey — no refined grains or mystery additives — and bakes up golden and slightly crisp before the lemon filling goes on top. Fresh-squeezed lemon juice and real zest give the filling a punchy, vibrant flavor that no bottled shortcut can match, while arrowroot starch sets everything into that classic, clean-slicing texture. Because every ingredient here is whole and straightforward, you never have to second-guess what's actually in your dessert — a real relief when so many packaged sweets rely on preservatives you'd rather avoid. 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 two-hour chill in the fridge is the hardest part, but the payoff is bars that hold their shape beautifully and taste even better cold. Dust with a little powdered sugar right before serving and watch them vanish.
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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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