Artificial Flavors Free Paleo Almond Flour Lemon Bars
Bright, tangy, and genuinely satisfying, these lemon bars deliver that classic sunshine-yellow filling and buttery crust without a single synthetic shortcut. Every ingredient pulling flavor duty here is the real deal — fresh-squeezed lemon juice, lemon zest, honey, and eggs — so you never have to squint at a label wondering what "natural flavor" actually means. The crust comes together from almond flour, coconut oil, coconut sugar, and sea salt, pressed into the pan and baked until golden before the silky filling goes on top. Arrowroot starch does the thickening work that cornstarch usually handles, giving the filling a clean, glossy set that slices beautifully after a proper chill in the fridge. Straining the filling before it hits the crust is a small step that makes a big difference, keeping the texture smooth and custard-like all the way through. A light dusting of coconut sugar right before serving adds a little sparkle and just enough sweetness to balance the lemon's bite. These are the kind of bars you bring to a gathering and watch disappear before you get a chance to explain what's in them.
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Learn more →Ingredients
9 servings
For the crust
- 2 cups almond flour
- 3 tbsp coconut oil, melted
- 2 tbsp coconut sugar
- ¼ tsp fine sea salt
For the filling
- 4 large eggs
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ⅓ cup honey
- 2 tbsp arrowroot starch
- ¼ tsp fine sea salt
For serving
- 1 tsp coconut 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, coconut sugar, and sea salt for the crust. Pour in the melted coconut oil and mix until the mixture resembles damp sand and holds together when pressed between your fingers.
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