As a fan of lemon bars and margaritas, these Salted Citrus Bars combine the best of both worlds. Bright lemon, lime, and orange zest and juice give the filling an irresistible tang, while a tender almond-and-coconut crust keeps the bars naturally grain- and gluten-free. Honey sweetens the bars, and a light dusting of powdered sugar plus a sprinkle of flaky salt mimics a margarita’s salted rim. For a refined-sugar-free version, skip the powdered sugar on top.
These bars come together in about 45 minutes, making them a great option when you want a crowd-pleasing dessert without a lot of fuss. The crust is lightly sweetened with coconut oil and honey and relies on almond flour for structure. The filling uses the zest and juice of three citrus fruits—lemon, lime, and orange—along with eggs to set the custardy texture. A final flourish of flaky salt balances the sweetness and bright acidity, making each bite feel like a bite of a classic margarita—just without the alcohol.
Ingredients
- For the crust:
- 1/4 cup melted and cooled coconut oil
- 1/4 cup honey
- 1½ cups almond flour
- 1/2 cup arrowroot starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- For the filling:
- 1 tablespoon lemon zest (from about 2 lemons)
- 1 tablespoon lime zest (from about 2 limes), plus extra for serving
- 2 teaspoons orange zest (zest of 1/2 an orange)
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1/2 cup freshly squeezed lime juice (about 4 limes)
- 1/4 cup freshly squeezed orange juice (about 1 orange)
- 4 large eggs
- 3/4 cup honey
- 1/4 teaspoon kosher salt
- 2 tablespoons arrowroot starch
- For serving:
- 2 tablespoons powdered sugar (optional)
- 1 teaspoon flaky salt
Step-by-Step
Step One: Preheat the oven
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with a parchment paper sling so you can lift the bars from the pan after they cool. Set the pan aside.
Step Two: Make the crust
In a medium bowl, combine the melted and cooled coconut oil, 1/4 cup honey, almond flour, 1/2 cup arrowroot starch, baking powder, and 1/2 teaspoon kosher salt. Mix with a rubber spatula until a soft dough forms. Press the dough into an even layer in the prepared pan using your hands or the back of a measuring cup. Bake on the middle rack for about 10 minutes, until the edges are slightly golden. Important: do not let the crust cool before adding the filling; a warm crust helps the filling adhere and prevents it from sinking.
Step Three: Make the filling
While the crust bakes, whisk together all zests and juices (lemon, lime, orange), 4 large eggs, 3/4 cup honey, and 1/4 teaspoon kosher salt in a large bowl until well combined. Transfer about 1/2 cup of this mixture to a small bowl and whisk in 2 tablespoons arrowroot starch until smooth; this prevents lumps and helps thicken the filling. Pour the arrowroot mixture back into the main bowl and whisk once more to combine.
As soon as the crust comes out of the oven, pour the citrus filling over it and return the pan to the middle rack. Bake for 22 to 25 minutes, or until the center is no longer jiggly. Turn off the oven and prop the oven door open a few inches; leave the pan inside for about 10 minutes to cool gradually. This slow cooling helps prevent cracks in the filling. After that, transfer the pan to the counter to cool completely.
Step Four: Garnish and serve
When the bars are completely cool, sift powdered sugar over the surface if desired. Lightly sprinkle flaky salt and extra lime zest on top. Lift the bars from the pan using the parchment sling and use a sharp knife to cut into 16 squares.
Store the bars in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment paper to prevent sticking.
Recipe FAQs
Yes. These bars taste best within 24 hours but remain enjoyable for up to three days when stored properly in the refrigerator. Arrange the bars in an airtight container with parchment between each layer.
Do I really need to use freshly squeezed juice?
Yes. Freshly squeezed lemon, lime, and orange juices give the brightest, most authentic citrus flavor. Bottled juices tend to lack the depth and aroma fresh juice provides.
Nutrition (per bar)
Calories: 194 kcal; Carbohydrates: 27 g; Protein: 4 g; Fat: 10 g; Saturated Fat: 4 g; Sugar: 19 g; Fiber: 2 g. Nutrition information is an approximation and should be used as a guideline.
Additional Notes & Tips
- If you prefer a less-sweet bar, reduce the honey by up to 2 tablespoons in the filling and taste before baking.
- Use a sharp knife dipped in hot water and wiped clean between cuts for the cleanest slices.
- These bars are naturally grain-free and can be made refined-sugar-free by omitting the powdered sugar dusting at the end.
Author: Alex Snodgrass
Photography and styling by Eat Love Eats.
I can’t wait to hear what you think of these Salted Citrus Bars—let me know after you try them.