BHA & BHT Free Paleo Almond Flour Lemon Bars
Bright, tangy, and genuinely satisfying, these lemon bars deliver that classic sunshine-yellow filling on a buttery almond flour crust — all without a single synthetic preservative in sight. BHA and BHT are common additives found in packaged baked goods and even some store-bought nut flours, so making these from scratch with whole, recognizable ingredients is the cleanest way to enjoy a dessert like this. The crust comes together with almond flour, coconut oil, coconut sugar, and sea salt — nothing more — and bakes into a firm, golden base that holds up beautifully under the silky filling. Fresh lemon juice and zest do all the heavy lifting for flavor, while honey sweetens the custard and arrowroot starch gives it that perfectly sliceable, set texture. Straining the filling before it goes into the oven is a small step that makes a big difference, resulting in a smooth, glossy top that looks like it came from a bakery. A long chill in the refrigerator is the real secret to clean, firm slices — patience pays off here. Dust with a little coconut sugar right before serving and watch them disappear.
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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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