Turkey 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 mystery binders — and bakes into a golden, slightly nutty base that holds up beautifully under the silky lemon filling. Arrowroot starch does the thickening work here, giving the custard layer a clean, glossy set without any of the additives you might find in a boxed mix. Fresh lemon juice and zest keep the flavor sharp and bright, while the blueberries swirl into the filling as it bakes, creating those gorgeous purple ribbons throughout. The whole thing is naturally free of poultry in any form, so there's zero need to scan labels or worry about unexpected animal proteins sneaking into your dessert. Chilling the bars fully before slicing is the one step you really don't want to rush — it's what gives you those clean, bakery-worthy edges. These are equally at home on a holiday dessert table or a random Tuesday when you just need something a little special.
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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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