Rice 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 a touch of honey — no grains, no rice flour, no starchy fillers that can sneak into so many gluten-free baking blends. Arrowroot starch does the thickening work in the silky lemon filling, keeping everything clean and simple while still delivering that perfectly set, sliceable texture you want in a bar. Fresh lemon juice and zest give the filling a punchy citrus backbone, and the swirled blueberries add little pockets of jammy sweetness in every bite. The process is straightforward — press, bake, pour, bake again, then chill — and the parchment sling makes lifting and slicing a breeze. Patience during the refrigerator rest is the only real trick here; once fully cold, these bars slice cleanly and hold their shape beautifully. They're the kind of treat that looks far more impressive than the effort involved.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →