Citric Acid Free Paleo Almond Flour Lemon Bars
Bright, tangy, and genuinely satisfying, these almond flour lemon bars deliver everything you want from a classic dessert — a buttery, golden crust and a silky, custardy filling — without a single grain or refined ingredient in sight. For anyone avoiding citric acid, the challenge with lemon-flavored treats is that many packaged versions and mixes sneak in citric acid as a preservative or flavor enhancer, making homemade the only reliable route. Here, the tartness comes entirely from freshly squeezed lemon juice and real lemon zest, so you know exactly what you're getting. The crust is built from almond flour, coconut oil, coconut sugar, and sea salt — pressed firm and baked until the edges turn a gorgeous golden brown. The filling gets its structure from arrowroot starch and eggs rather than cornstarch or flour, giving it that clean, wobble-set texture that slices beautifully after a proper chill in the fridge. A light dusting of coconut sugar on top is optional but adds a lovely finishing touch that makes these look as good as they taste. Make a batch, let them chill completely, and try not to eat three in a row straight from the cutting board.
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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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