Nitrate & Nitrite Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and bursting with fresh 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 — wholesome pantry staples that bake up golden and slightly crisp, giving you a sturdy base without any processed additives to worry about. The silky lemon filling gets its body from arrowroot starch rather than cornstarch or any mystery thickeners, and it's sweetened entirely with honey, so every ingredient is exactly what it sounds like. Fresh lemon juice and zest do all the heavy lifting on flavor here — no shortcuts, no concentrates, just real citrus punch balanced by jammy pockets of blueberry. Because every component is made from scratch with clean, recognizable ingredients, there's no need to scrutinize a label or wonder what's hiding in a store-bought version. The bars need a good chill in the fridge before slicing, but that patience pays off with clean, picture-perfect edges and a filling that's firm, creamy, and absolutely worth the wait.
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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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