Soy Free Blueberry Lemon Bars with Almond Flour Crust
Bright, tangy, and dotted with jammy 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 honey — no grains, no legumes, and absolutely nothing hiding a soy derivative. Arrowroot starch steps in as the thickener for the silky lemon filling, keeping everything clean and straightforward without sacrificing that glossy, custard-like set. Fresh lemon juice and zest do the heavy lifting on flavor, so every bite has that sharp citrus punch balanced by floral honey sweetness. The blueberries get swirled just enough to bleed their color into the filling, making each bar look genuinely stunning on a plate. Chilling the bars fully before slicing is the one step you really cannot rush — it's what gives you those clean, bakery-style edges. Whether you're baking for a crowd or just treating yourself, this is the kind of recipe that earns a permanent spot in your rotation.
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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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