Citric Acid Free Grain-Free Lemon Bars
Bright, tangy, and silky-smooth, these lemon bars deliver everything you love about the classic dessert without a grain of wheat in sight. The crust comes together with almond flour, coconut oil, and honey — pressed firm and baked until the edges turn golden — giving you a buttery, slightly nutty base that holds up beautifully under the lemon filling. That filling is where the magic really happens: fresh lemon juice and zest whisked with eggs, honey, and arrowroot starch create a curd-like layer that sets into something genuinely luxurious. For anyone avoiding citric acid — the synthetic, fermented additive used as a preservative and flavor enhancer in countless packaged foods — these bars are a breath of fresh air. The lemon flavor here comes entirely from real, freshly squeezed juice and zest, so there's no need to scrutinize labels or second-guess what's actually in your dessert. Straining the filling through a fine-mesh sieve before baking is a small step that pays off in a perfectly smooth, clean surface every single time. After a proper chill in the refrigerator, they slice into neat, picture-perfect squares that taste as good as they look. A light dusting of powdered sugar right before serving is all the finishing touch they need.
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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 3–4 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 comes together into a cohesive, slightly crumbly dough. Press it evenly into the bottom of the prepared pan in a firm, compact layer about 1/4 inch thick.
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