High Fructose Corn Syrup Free Blueberry Lemon Bars with Almond Flour Crust

Bright, tangy, and bursting with fresh blueberries, these lemon bars are the kind of treat that disappears fast at any gathering. The crust is built on almond flour pressed together with coconut oil and a touch of honey, giving it a buttery, slightly nutty bite that holds up beautifully under the silky lemon filling. Speaking of that filling — it's sweetened entirely with honey and set with arrowroot starch, so there's no corn syrup or refined sugar anywhere in the recipe. That matters more than you might think, because so many store-bought lemon bars and fruit desserts sneak in high fructose corn syrup through the sweetener or the fruit filling. Here, every ingredient is straightforward and easy to verify. Fresh lemon juice and zest do all the heavy lifting on flavor, and the blueberries get swirled right into the top before baking, creating gorgeous pockets of jammy fruit throughout. Chill them until fully set, slice cleanly, and you've got a dessert that looks bakery-worthy and tastes even better than it looks.

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