Chicken Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and bursting with fresh blueberries, these lemon bars are the kind of dessert that disappears fast at any gathering. The crust comes together with almond flour, coconut oil, and a touch of honey — no butter, no wheat, and absolutely nothing from the poultry aisle to worry about. A silky lemon filling made from eggs, fresh-squeezed juice, and arrowroot starch sets up beautifully in the oven, giving you that classic custardy texture without any of the usual fuss. Swirling the blueberries into the filling before baking creates gorgeous purple ribbons throughout each bar, making them look as impressive as they taste. The chilling step is worth every minute of patience — once fully cold, the bars slice cleanly into neat squares with sharp, bakery-worthy edges. Whether you're baking for a crowd or just treating yourself, these bars prove that simple, wholesome ingredients can absolutely deliver on flavor and presentation.
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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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