Legume Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and bursting with jammy 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 honey — no grains, no beans, no legume-derived starches anywhere in sight. Arrowroot starch steps in as the thickener for the silky lemon filling, doing the job beautifully without any of the bean-based ingredients that can sneak into conventional bar recipes. Fresh lemon juice and zest give the custard layer a genuinely bright, citrusy punch, while the blueberries swirl in during baking and turn into little pockets of sweet-tart color. The almond flour crust bakes up golden and slightly crisp at the edges, giving you that satisfying contrast against the smooth, set filling. Chilling them fully before slicing is the move — you get clean, picture-perfect bars that hold their shape and taste even better cold straight from the fridge.
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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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