Mustard Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and just sweet enough, these lemon bars strike that perfect balance between sunshine-yellow citrus custard and jammy pockets of fresh blueberry. The crust comes together with almond flour, coconut oil, and honey — no wheat, no mystery binders, just a nutty, golden base that holds up beautifully under the silky filling. Arrowroot starch does the thickening work here, giving the lemon layer a clean, glossy set without any of the gummy texture you sometimes get from other starches. Every single ingredient is naturally free from mustard and mustard derivatives, so there's no label-scanning or cross-contamination worry lurking in the pantry. The blueberries get swirled into the filling before baking, sinking just enough to create little bursts of berry in every bite. Chilling the bars fully before slicing is the one step you really don't want to rush — it's what takes them from good to genuinely impressive, with clean edges and a firm, creamy center. These are the kind of bars you bring to a gathering and watch disappear before you've even set down the tray.
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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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