Brazil Nut Free Blueberry Lemon Bars with Almond Flour Crust

Bright lemon curd meets jammy blueberries in a dessert bar that tastes like summer in every bite. The filling gets its silky, sliceable texture from arrowroot starch and eggs rather than any dairy or grain-based thickener, while fresh lemon juice and zest keep the flavor sharp and vibrant. The crust is built from almond flour pressed together with coconut oil and honey — no wheat, no mystery binders, just a buttery-tasting base that bakes up golden and holds its shape beautifully. Scattered blueberries sink and swirl into the filling as it bakes, creating little pockets of berry sweetness that balance the citrus tang perfectly. Store-bought lemon bars often come with long ingredient lists and shared-facility concerns, but every component here is straightforward and easy to verify. Chilling the bars before slicing is the key step that takes them from wobbly to clean-cut, so the wait is absolutely worth it. These are the kind of bars you bring to a gathering and watch disappear before you've even set down the plate.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →