Peanut Free Blueberry Lemon Bars with Almond Flour Crust

Bright, tangy, and just sweet enough, these lemon bars strike the kind of balance that makes it hard to stop at one square. The crust comes together from almond flour, coconut oil, and honey — no wheat, no peanuts, no mystery ingredients — and bakes into a golden, slightly nutty base that holds up beautifully under the silky lemon filling. Fresh blueberries are scattered across the top before baking and gently swirled in, so every slice gets little pockets of jammy fruit woven through the citrusy custard. Arrowroot starch does the thickening work here, giving the filling a clean, glossy set without any of the gumminess you sometimes get from other starches. For anyone navigating peanut allergies, the ingredient list is refreshingly straightforward — no shared-facility gambles or label-reading stress, just whole, recognizable components from start to finish. The hardest part is honestly waiting out that 90-minute chill in the fridge before slicing, but the clean edges and perfectly firm texture are absolutely worth it.

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