Red Meat Allergy Friendly Blueberry Lemon Bars with Almond Flour Crust

Bright, tangy, and just sweet enough, these lemon bars hit every note you want from a citrus dessert — silky filling, jammy blueberry swirls, and a golden, nutty crust that holds together beautifully. The base is built entirely from almond flour, coconut oil, and honey, so there's no wheat, no butter, and absolutely nothing derived from red meat anywhere in the recipe. Arrowroot starch does the thickening work in the filling, giving you that clean, glossy set without any animal-based gelatin or hidden additives to second-guess. Fresh lemon juice and zest keep the flavor sharp and vibrant, while the blueberries sink and swirl into the custard as it bakes, creating pockets of deep berry flavor in every slice. The whole thing comes together in one bowl for the crust and one bowl for the filling, which makes cleanup almost as satisfying as the bars themselves. Chilling them fully before slicing is the one step you really can't rush — but the payoff is clean edges, a firm set, and a dessert that looks genuinely impressive on a plate.

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