Shellfish 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 butter or refined flour needed — and bakes up golden and slightly crisp before the silky filling goes on top. Fresh lemon juice and zest give the filling a bold citrus punch, while arrowroot starch helps it set into that perfectly sliceable, custard-like layer you want in a great bar. Scattered blueberries swirl into the filling as it bakes, adding little pockets of jammy sweetness that balance the tartness beautifully. Every ingredient here is straightforward and naturally free from ocean-derived additions, so there's nothing to second-guess when you're scanning the list. Chilling the bars fully before slicing is the move — it makes for clean cuts and that satisfying, dense texture that holds together on a plate. These are equally at home on a summer dessert table or wrapped up and tucked into a lunchbox.

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