Lemon Heaven Bars

Feb 3, 2015 | Bars and Pies

Lemon Heaven Bars made with almond flour and honey

Someone very close to me is allergic to chocolate. Yes, I know. How can he live, you ask!? Well, he grew up on his mother’s blueberry muffins and his grandmother’s lemon curd. This recipe is a heavenly merge of the two. The crust is sweet, the lemon is tangy, and the blueberries balance it all out. Thanks, Dinah Houston, for the recipe!

Lemon Heaven Bars made with almond flour and honey

Lemon Heaven Bars
Author: Last Course Gourmet
Prep time:
Cook time:
Total time:
  • The Crust
  • 2 heaping tablespoons of coconut oil (melted)
  • 2 tablespoons honey
  • 2 teaspoons vanilla
  • 1 1/2 cups almond meal
  • 1/2 teaspoon salt
  • The Bars
  • 3 eggs
  • 1/4 cup honey
  • 1/2 teaspoon lemon zest
  • 6 tablespoons coconut oil
  • 1/2 cup lemon juice
  • 1 cup blueberries (rinsed and dried with a paper towel)
  1. Preheat oven to 350 degrees. Prepare your 8″ square pan by rubbing the bottom and sides generously with coconut oil.
  2. To make the crust, mix the melted coconut oil, honey, and vanilla in a medium sized mixing bowl. Add the almond meal and salt and mix until well combined. (I find a fork is good for this, so you can mash out any big clumps.) The dough will be loose and crumbly. Empty the bowl of dough into the prepared pan and use your fingers to spread and press it evenly in the bottom of the pan. Bake for 15 minutes or until golden brown.
  3. To make the bars, place the eggs, honey, and lemon zest in a medium sauce pan. (Don’t turn the stove on just yet!) In your measuring cup, squeeze the lemons to yield 1/2 cup and set aside next to the stove. Place your coconut oil and tablespoon close to the stove for easy access.
  4. Turn on the stove to medium-low heat and with a whisk, slowly mix the together the egg mixture. From this point, continuously stir the mixture as it cooks. Add the coconut oil one tablespoon at a time, letting each tablespoon melt completely before adding the next. After all of the coconut oil has been added and melted, pour in the 1/2 cup lemon juice. As you keep stirring, let mixture simmer and thicken (about three minutes) until you notice it’s not getting any thicker. It will look to have the consistency of apple sauce. (Don’t worry if it doesn’t look smooth enough. It will smooth out when it firms up in the fridge.)
  5. Pour the lemon mixture on top of the baked-crust and even out with a spatula. Drop the blueberries evenly over the top of the bars.
  6. Place in the refrigerator uncovered for at least an hour.
  7. Try not to eat the entire pan in one day!


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