Pistachio Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and bursting with fresh blueberries, these lemon bars are the kind of treat that disappears fast at any gathering. The crust comes together with almond flour, coconut oil, and honey — no refined flour, no mystery additives, and absolutely nothing from the tree nut family that tends to cause concern at bakeries and packaged dessert counters. A simple whisk of eggs, fresh lemon juice, lemon zest, and arrowroot starch creates a silky, set filling that slices cleanly after a proper chill in the fridge. Scattering blueberries across the top and swirling them in just before baking gives every bar a gorgeous purple-gold marbled look that tastes as good as it photographs. The whole process is straightforward enough for a weeknight bake but impressive enough to bring to a dinner party. Cooling and refrigerating fully before slicing is the one step worth taking seriously — it's what gives you those clean, bakery-style edges. Keep a batch in the fridge and you'll find yourself reaching for one with your morning coffee more than once.
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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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