Pescatarian 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 butter, no refined flour — and bakes into a golden, slightly nutty base that holds up beautifully under the silky lemon filling. Arrowroot starch does the thickening work here, giving the custard layer a clean, glossy set without any cornstarch or wheat-based thickeners. Fresh blueberries are swirled right into the filling before baking, so every slice gets little pockets of jammy fruit woven through the lemon curd. The whole thing is naturally sweetened with honey from start to finish, which means the flavor is floral and bright rather than one-note sugary. Chilling the bars fully before slicing is the move — it's what gives you those clean, photo-worthy edges and a filling that holds its shape instead of oozing. These are the kind of bars you bring to a gathering and quietly watch disappear.

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