High Fructose Corn Syrup Free Paleo Almond Flour Lemon Bars
Bright, tangy, and just sweet enough, these lemon bars deliver the kind of citrus punch that makes you close your eyes on the first bite. The almond flour crust bakes up golden and slightly crisp, while the silky lemon filling — made with fresh-squeezed juice and real lemon zest — sets into something genuinely luxurious. Honey steps in as the sweetener throughout, and coconut sugar adds a gentle caramel note to both the crust and the optional dusting on top, meaning there's no refined syrup or processed sweetener anywhere in the recipe. For anyone who scrutinizes labels on store-bought desserts and keeps finding unwanted additives, baking these from scratch puts you fully in control. Arrowroot starch is the quiet hero here, giving the filling its clean, firm texture without any cornstarch-based thickeners. Chilling the bars for a couple of hours before slicing is the move — it's what takes them from good to genuinely impressive, with clean edges and a filling that holds its shape beautifully on the 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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