Gluten Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and bursting with fresh blueberries, these lemon bars deliver everything you want from a classic dessert — silky citrus filling, jammy fruit pockets, and a buttery-tasting crust — without a single grain of wheat in sight. The base is built entirely from almond flour pressed together with coconut oil and honey, which bakes up golden and firm enough to hold a generous pour of lemon filling without crumbling. Arrowroot starch steps in as the thickener for the custard layer, giving it that clean, glossy set that makes each bar look like it came straight out of a bakery case. Fresh lemon juice and zest do the heavy lifting on flavor here, so the filling is genuinely bright and sharp rather than the muted, overly sweet version you sometimes get from a box mix. Scattering whole blueberries across the top and swirling them in just before baking creates beautiful purple ribbons throughout the filling and adds a fruity pop to every bite. The key to clean slices is patience — letting the bars chill fully in the fridge before cutting makes all the difference, and the parchment overhang trick means you can lift the whole slab out neatly. These are the kind of bars that disappear fast at any gathering, and nobody needs to know they happen to be free of gluten.
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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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