Artificial Food Coloring Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and bursting with real fruit flavor, these lemon bars deliver everything you want from a classic dessert — without a drop of synthetic dye in sight. Store-bought lemon bars and fruit-filled pastries are notorious for sneaking in artificial colorings to punch up that yellow hue or make the berries look more vivid, so baking your own is genuinely the easiest way to stay clear of all that. Here, the sunshine-yellow filling comes entirely from fresh-squeezed lemon juice and eggs, while the blueberries bring their own stunning natural purple swirl as they sink into the custard during baking. The crust is built from almond flour, coconut oil, and honey — pressed firm and baked until golden — giving you a nutty, slightly sweet base that holds up beautifully under the silky lemon layer. Arrowroot starch does the thickening work so the filling sets clean and sliceable after a good chill in the fridge. Every ingredient on this list is exactly what it sounds like, which means you can serve these at a party, pack them in a lunchbox, or eat one straight from the pan without second-guessing a single thing.
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Learn more →Ingredients
9 servings
For the crust
- 2 cups almond flour
- 3 tbsp coconut oil, melted
- 2 tbsp honey
- ¼ tsp fine sea salt
For the filling
- 4 large eggs
- ½ cup honey
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 3 tbsp arrowroot starch
- ¼ tsp fine sea salt
- ¾ cup fresh blueberries
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9×9-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, melted coconut oil, 2 tbsp honey, and 1/4 tsp salt until the mixture resembles damp, clumping sand. Press it firmly and evenly into the bottom of the prepared pan — use the flat bottom of a measuring cup to compact it into a uniform layer.
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