Artificial Food Coloring Free Paleo Almond Flour Lemon Bars
Bright, tangy, and genuinely satisfying, these lemon bars deliver the classic dessert experience without a single drop of synthetic dye or artificial additive in sight. That sunny yellow color you see? It comes entirely from fresh-squeezed lemon juice, lemon zest, and golden eggs — nothing manufactured, nothing questionable. The almond flour crust comes together with coconut oil and coconut sugar for a buttery, slightly crisp base that holds up beautifully under the silky citrus filling. Arrowroot starch does the thickening work here, giving the filling that clean, firm set you want when you slice through a cold bar. Honey sweetens everything naturally, so the flavor is floral and bright rather than flat or one-dimensional. A couple of hours in the refrigerator is all it takes to transform the pan into neat, sliceable bars that look as impressive as anything from a bakery case. Dust with a little coconut sugar right before serving and no one will believe these came together so cleanly.
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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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