Turmeric Free Blueberry Lemon Bars with Almond Flour Crust
Bright, citrusy, and bursting with jammy blueberries, these bars are the kind of dessert that looks impressive but comes together with surprisingly little fuss. The crust is built from almond flour, coconut oil, and honey — no refined grains, no mystery additives, just a buttery-tasting base that bakes up golden and firm. The filling layers fresh lemon juice, lemon zest, eggs, and honey into a silky curd that sets beautifully thanks to arrowroot starch, with blueberries swirled in for pops of color and sweetness in every bite. For anyone navigating a diet that rules out certain spices and anti-inflammatory additives, these bars are a genuinely safe and satisfying treat — every single ingredient is straightforward and easy to verify. The chilling step is worth every minute of patience; once sliced cold, the bars hold their shape cleanly and the lemon flavor sharpens into something almost tart-shop worthy. They're equally at home on a brunch spread or tucked into a lunchbox, and they keep well in the fridge so you can make them ahead without stress.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!