Emulsifier Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and studded with jammy blueberries, these bars hit every note you want from a summer dessert — citrusy, sweet, and just rich enough to feel indulgent. The crust comes together with almond flour, coconut oil, and honey, pressing into a golden, slightly nutty base that holds up beautifully under the silky lemon filling. Every single ingredient here is whole and recognizable, which means no lecithin, no mono- and diglycerides, and none of the stabilizer blends that sneak into so many packaged baked goods and store-bought lemon curd. Arrowroot starch does the thickening work cleanly, giving the filling that smooth, sliceable set without any additive shortcuts. The blueberries get swirled in just before baking, so they bloom into little pockets of color and berry flavor throughout the lemon layer. Patience is the only real trick — letting the bars chill fully in the fridge is what takes them from wobbly to perfectly firm and clean-cut. These are the kind of bars you bring to a gathering and watch disappear before you get a chance to explain what makes them special.
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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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