Chestnut Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and just sweet enough, these lemon bars deliver a silky citrus filling studded with jammy blueberries — all sitting on a golden, buttery-tasting crust made entirely from almond flour and coconut oil. The combination of fresh lemon juice, lemon zest, and honey gives the filling a clean, vibrant flavor that tastes far more impressive than the ingredient list suggests. Arrowroot starch does the thickening work here, helping the filling set into that perfectly sliceable, glossy layer without any graininess. The blueberries get swirled in just before baking, sinking slightly and creating gorgeous pockets of berry throughout every bite. Every component in this recipe is naturally free from tree nut cross-contamination concerns that can come with packaged baking mixes or pre-made crusts — you know exactly what went in. Chilling the bars fully before slicing is the one step you really cannot rush; it's what takes them from wobbly to clean, cold, and utterly satisfying. These are the kind of bars you bring to a gathering and watch disappear before you even set down the tray.
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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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