healthy lemon bars

<p>The best vegan lemon bars that are easy, nut free, gluten free, and Paleo, yet taste anything but! Your favorite classic dessert just got better!</p>

Vegan Lemon Bars (Paleo + Gluten Free)

flour

coconut oil, softened

maple syrup

water

coconut cream

lemon juice

tbsp arrowroot powder

tsp vanilla extract

turmeric powder

Grease an 8&#215;8 pan with coconut oil or olive oil.

In a large bowl, cut the coconut oil into the cassava flour until it&#8217;s crumbly in texture.

Add in maple syrup and water, and continue to mix the ingredients until it’s a thick dough.

Press dough into the pan evenly and place the pan into the fridge to chill while the oven preheats to 350F (or about 20 minutes).

Once the oven is preheated, place the pie crust into the oven to blind bake for 10 minutes. The crust will be slightly soft, but not gooey, and it should not be golden brown. 

When the pie crust is baked, let it rest while you make the filling.

While the crust is resting, prepare the filling.

Whisk together the lemon juice, coconut milk, maple syrup, and vanilla extract. Sift in the arrowroot powder and turmeric and whisk again until there are no clumps. Start with 1/2 teaspoon of turmeric- more turmeric will add more of a turmeric flavor. Alternatively, you can use vegan yellow food coloring. See notes.

When the pie crust is ready, pour the filling into the pan and place the pan back into the oven to bake for 20 minutes.

Remove the pan from the oven and let the pan cool for 20-30 minutes before placing the pan into the fridge to chill for 2-3 hours.

Once chilled, slice the lemon bars into 8, 9, or 16 bars.

Wow these photos are absolutely stunning! Not to mention the bars are sooooo refreshing and delicious! And now for your daily dad joke: these bars are no lemon, they're the REAL DEAL ;)

My filling was super runny! I kept cooking it but I didn’t want the crust to get overly baked. I was hoping that letting it set in the fridge would help. It did a little but not enough. I followed the recipe so not sure what happened. 

PS a little more detail in your instructions could help!

It was working out positively, yet the turmeric added for color (2 level tsp) tasted very, very strong and ruined the flavor. Most curries and so on just have 1/2 a teaspoon in the spice mix. Recipes that include it for color just utilize a 1/2 tsp or a pinch. 

My lemon bars had an unappetizing earthy, musty taste. Perhaps my turmeric was more flavored than the author's. I recommend omitting t the turmeric or using yellow food dye.

<em> These Vegan Lemon Bars are a refreshingly tart &amp; sweet dessert! A healthier take on the classic, they're made with only 9 healthy ingredients + Sugar-Free. </em>

Vegan Lemon Bars

Almonds

Rolled Oats

tbsp Ground Flax + 5 tbsp Filtered Water

tbsp Maple Syrup

Salt

Cashews, soaked for at least 4 hours*

Lemon Juice (about 3 lemons)

Lemon

tsp Vanilla Extract

¼ cup + 3 tbsp Maple Syrup

tbsp Arrowroot Powder

⅛ tsp Turmeric (Optional, for color only)

Vegan Powdered Sugar, for topping

Preheat the oven to 350F. Combine the Ground Flax, Water, and Maple Syrup together in a small bowl; whisk well, then set aside to let thicken for 5 minutes.

In the meantime, add the remaining crust ingredients to a high-speed blender and process over a low speed until finely ground. Add the thickened Flax “Egg”, then pulse until a thick dough forms.

Line a 9&#215;9” pan with Parchment Paper, then use your fingers to firmly and evenly press the Crust into the base of the pan. Bake in the oven for 10 minutes.

In the meantime, prepare the Lemon Bar filling by blending all ingredients in a high-speed blender until smooth and creamy. Use a spatula to evenly spread this mixture over the Base, then return the Lemon Bars to the oven and bake for 18-20 minutes. The edges of the bar will be slightly firm and pull away from the tin; the bars may look slightly runny in the center, but keep in mind that the mixture will thicken as it cools.

Let the bars cool completely in the baking tin, then use the parchment paper to cleanly remove them and transfer to a flat surface to slice into squares. Top with Powdered Sugar if desired, then serve and enjoy. Leftovers will keep at room temperature for up to 3 days, or in the fridge for up to one week.

Thanks for fabulous recipe. Are the almonds brown with skin on or blanched? Wonder which to use.... thanks again

Do you think it would make much of a difference to use quick oats rather than rolled oats?? What do you suggest? :)

Oh my these are TOO GOOD! We have a saying in our house “Caitlin never fails” because it’s true. These lemon bars hit the spot 😍 we added sliced limequat to the top for a sour kick and they were perfect. Thanks Caitlin!

It was great.  We added a bit more of lemon juice, and tiny bit more of maple syrup and half a package of stevia.  Excellent recipe,

My food processor is not very powerful, and I used corn starch instead of arrowroot powder, but the finished product is not bad. 😊

Love the page! It is just perfect for me, who is 1. new vegan, 2. can not stand to use complicated recipes, and 3. to be in a kitchen for more than 0.5 a day:) Thanks Caitlin!
I used Molasses instead of maple syrup, so they did not come out as sweet, and more brownish colour, but perfect anyways!

The best healthy lemon bars that are gluten free, dairy free and paleo! The delicious shortbread crust is made with a mix of almond &amp; coconut flour, and the light lemon filling is made with just 4 simple ingredients. These healthy lemon bars are naturally sweetened for the perfect spring treat!

Healthy Lemon Bars (gluten free, dairy free &amp; paleo!)

For the crust:

butter coconut oil

almond extract

almond

coconut flour

salt

For the filling:

lemon

lemon juice (from about 2-4 lemons)

eggs

coconut flour, sifted (or sub tapioca flour

To garnish:

sugar (sifted)

Lemon zest

Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper. (Do not use a glass pan as it will likely cause the bottom of the crust to burn.)

First make the crust: whisk together the almond flour, coconut flour and salt. Next stir in the butter, pure maple syrup and almond extract. Mix until a dough forms. Press dough evenly into prepared pan with your hands. Bake for 15 minutes.

While your crust bakes, you can make the filling: in a medium bowl, whisk together the lemon zest, lemon juice, pure maple syrup, eggs and sifted coconut flour. You want to whisk really well so that no egg white remain visible.

Once crust is done baking, immediately and slowly pour filling over crust. Do not allow the crust to cool first, this is critical.

Lower your oven temperature to 325 degrees F, place bars immediately in oven and bake the bars for 20-25 minutes or until filling is set and no longer jiggles. Cool completely on a wire rack then refrigerate for at least 4 hours to firm up bars. Once ready to serve, use a sharp knife to cut into 12 bars. I recommend garnishing them with powdered sugar and a little lemon zest before serving. Enjoy!

Lightened-up lemon goodness in this easy recipe for protein-packed 130 calorie greek yogurt lemon bars!

130 Calorie Greek Yogurt Lemon Bars

Tablespoons (30 grams) unsalted butter, melted (or melted coconut oil)

eggs,

egg yolk,

(67 grams) granulated sugar

(80 milliliters) fresh lemon juice (about 2 lemons)*

lemon zest*

vanilla extract

optional: top with fresh fruit when serving

Preheat oven to 300°F (149°C). Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Set aside.

Make the crust: 

Mix the graham cracker crumbs and melted butter together in a medium bowl until combined. Evenly press crust into the prepared baking pan. Bake for 8 minutes. Remove from the oven and set aside.

Make the filling

 In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute. On medium-high speed, beat in yogurt until completely combined. Then beat in the eggs and egg yolk until combined. Finally, beat in the sugar, lemon juice, lemon zest, and vanilla extract until everything is combined and no lumps remain.

Pour filling onto the crust. Bake for 28-32 minutes or until the center of the bars no longer jiggles (remove from the oven and gently wiggle the pan to check). Allow the bars to cool at room temperature set on a wire rack for 30 minutes, then transfer to the refrigerator to chill for 3-4 hours or even overnight.

Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut. Leftovers keep well in the refrigerator for up to 5 days.

I can’t keep these on the tray!!! I’ll set them out, and the room usually gets quiet because everyone immediately shoves these in their faces. Even before I reveal that they’re low fat, low sugar, low calorie, and low carb! And there’s always someone who wants the recipe. Good thing I have it bookmarked!

I think next time I will double the crust recipe so it can be thick and easier to hold the bars. 

My only issue is I can’t seem to keep the cheesecake part from cracking. Any ideas what I might be doing wrong?

I have used a glass Pyrex 7x11 and a ceramic 8x8 because that’s all I had on hand. Maybe a mug of water next to it in the oven will keep it moist? Am I baking it too long? I ended up having to do about 10-15 minutes extra before it stopped being jiggly. SOS!


5 stars tho!!!!

My bars cracked has they cooled.  They still tasted good.  But was wondering what caused it.  I followed directions to a tee.

The 130 calorie Greek yogurt bars would tasty, but there were some mistakes in the recipe. The recipe called for a bake at 300°F for 28-32 minutes. This was very incorrect. I baked these for more than fifty minutes. In addition, the Graham crackers did not fill completely in my 8x8  pan. 

All in all, the bars were fun to make and tasted nice. As a new baker, I learned to read the comments for tips and troubles. I'll probably make them again with a few changes lol  :)

I made these yesterday and they are pretty good! It's basically a super sour lemon cheesecake. The texture is wonderful. I think these would be better with something sweeter on top- maybe whipped cream?

https://www.youtube.com/watch?v=PeJTnFOW_Sg

Lightened up 130 calorie Greek yogurt lemon bars are protein-packed, bursting with bright lemon flavor, and easy to make!

Get the full recipe: https://sallysbakingaddiction.com/130-calorie-greek-yogurt-lemon-bars/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #lemonbars

• More of our favorite recipes: https://sallysbakingaddiction.com/

130 Calorie Greek Yogurt Lemon Bars | Sally's Baking Addiction

Creamy, fresh, and light, these gluten-free vegan lemon bars are possibly the healthiest lemon bars ever! An eggless lemon curd rests on a simple pumpkin seed crust. These bars are no-bake and require just 30 minutes of prep time. This recipes is vegan and free from gluten, oil, nuts, and coconut.

Light Vegan Lemon Bars (Without Coconut)

¼ cup raw pumpkin seeds (pepitas)

½ cup old fashioned rolled oats

fine sea salt

silken tofu (See Notes.)

lemon lemons

sugar

½ tablespoons tapioca or arrowroot starch

agar agar powder

turmeric

Line an 8-inch square pan with parchment paper, allowing it to overhang two sides of the pan for easy removal.

Place a heavy-bottomed pot or sauté pan over medium heat. Toast the pumpkin seeds and oats until fragrant, about 7 minutes. Pour the seeds and oats into the bowl of a food processor, and pulse several times to chop.

Add the salt, maple syrup, and vanilla to the food processor. Pulse again to distribute the syrup and further break down the seeds and oats. Check the texture, and squeeze a small amount between your fingers to see if it holds together. It should look like coarse crumbs at this point. Add another teaspoon of maple syrup for stickiness, if needed.

Pour the crust mixture into the parchment-lined pan. Lightly spread the crumbs around the pan so that it&#039;s even, then firmly press into the pan so that it&#039;s compact. Place the crust in the refrigerator.

Rinse the food processor and sauté pan to remove any seed or oat fragments. Wipe clean with a towel if necessary. Set the pan aside. To the food processor, add the tofu, zest, juice, milk, and sugar (or maple syrup), and blend until smooth. Taste the filling, and add a bit more lemon zest or sugar, if desired. Add the tapioca, agar, and turmeric/nutritional yeast, if using. Process for 15 to 20 seconds to ensure all ingredients are blended.

Place the pot/saute pan over medium heat, and pour the lemon filling into the pan. Stir frequently with a whisk or silicone spatula. When the mixture begins to bubble, stir constantly, and cook until thickened, about 2 to 3 minutes. Remove from heat, and let the mixture cool for about 5 minutes, whisking occasionally so that it doesn&#039;t set.

Remove the crust from the refrigerator, and pour the filling onto the crust. Smooth the top with a silicone spatula. Refrigerate the lemon bars for at least 2 to 3 hours before slicing into 16 squares.

I thought the taste was wonderful, but it isn't quite as easy as one might think. I'll be saving it for my Easter lunch, but won't make it for a day to day dessert.

I made these and they were delicious. I had quite a few left over so I froze them and was able to take them out individually, before we ate dinner. They thawed while we ate dinner and my husband and I enjoyed them topped with different berries for several nights. ❤️

Delicious! I used sesame seed milk. A neighbor brought me a bag of lemons and this recipe was a hit! Glad for a oil free version.

Lori, 
Thank you for another delicious recipe!  I made the lemon bars for our Easter luncheon with non-Vegan friends and everyone loved them.
Jan

These Gluten-Free and Dairy-Free Lemon Bars are a zesty, sweet treat perfect for any occasion. Featuring a crumbly almond and coconut flour crust with a tangy lemon filling thickened with tapioca flour, these bars are baked to perfection and chilled for the ideal firm texture. Naturally sweetened with honey or maple syrup, they offer a delightful balance of tart and sweet without gluten or dairy.

Gluten-Free Dairy-Free Lemon Bars Recipe

coconut oil

honey

almond flour

eggs (room temperature)

lemon juice (from 3-4 large lemons)

tapioca flour

Preheat and Mix

Preheat your oven to 350°F (177°C). In a large bowl, whisk together the coconut oil, honey, and vanilla extract until combined. Add the almond flour, coconut flour, and salt, then stir or knead the mixture until it forms a crumbly dough.

Press

Line an 8&#215;8-inch baking pan with parchment paper. Press the dough firmly and evenly into the bottom of the pan using your hands, ensuring a compact crust layer.

Bake the Crust

Bake the pressed crust for 13 to 15 minutes, until the top is lightly golden and edges become slightly darker. Remove from the oven and set aside.

Whisk Filling

In a mixing bowl, whisk together the eggs and honey until smooth. Add lemon juice and lemon zest, whisking well. Then, incorporate tapioca flour and whisk again until the filling is smooth with no lumps.

Bake Lemon Bars

Pour the lemon filling over the pre-baked crust. Return the pan to the oven and bake for 20 to 25 minutes, or until the center of the filling is set and no longer jiggly.

Cool and Slice

Allow the pan to cool on the counter for one hour. Then transfer to the refrigerator to chill for at least 2 hours to firm up fully. Once chilled, slice into bars and serve plain or with a dusting of powdered sugar if desired.

These zesty Lemon Bars have a crisp, buttery shortbread crust and an extra-lemony filling. Tart, bright, and just sweet enough, they're perfect for lemon lovers!

Lemon Bar Recipe

butter, softened – I prefer unsalted

all-purpose flour,

rice flour (optional,

lemon zest (optional)

lemon zest,

Mix the crust

Add softened butter, sugar, flour, rice flour, salt, and lemon zest to the food processor or combine by hand. Mix the dough just until it comes together.

Press the crust into the pan

Line a 9&#215;13 glass or ceramic baking pan with parchment paper, leaving it to hang over the edges. Press the dough evenly into the prepared pan, going up slightly around the edges to create a raised edge. Use a flat-bottomed, round container, like a measuring cup or glass, to press flat and evenly.

Chill

Prick the crust all over with a fork; this helps prevent air bubbles and keeps the crust more even. Chill for 20 minutes while the oven heats up. Preheat oven to 325°F.

Bake crust

Place in the oven, straight from the fridge, for 25-30 minutes. It should be golden and lightly browned on the edges. Let cool on a wire rack for 10- 20 minutes, no longer (otherwise it will shrink).

Shortbread Crust

Infuse the sugar

Place sugar and lemon zest in a bowl. Rub the zest into the sugar with your fingers. (Optional- but makes a difference!) *See notes.

In a small bowl, whisk the flour into the sugar-zest mixture. In another large bowl, gently whisk the eggs one at a time (don&#8217;t beat or overmix-*see notes). Add lemon juice and the flour-sugar mixture; mix until combined. Pour onto the crust and slide carefully into the oven.

Bake

18-2o minutes. Bake until the center has a slight wobble. Trust me, it goes from liquid to overset fast. If it needs to set more, check at 1-minute intervals.

Cool and cut

Set the baking dish on a wire rack on the counter and cool for 1 hour. Chill in the refrigerator for at least 2-3 hours or overnight for best results. To cut lemon bars, have a cutting board ready. Run a knife around the edges to loosen; cut in the pan, or if your parchment is strong, you can carefully lift the parchment and transfer the crust to the board (two sets of hands help prevent it from breaking). Cut with a large, sharp knife, wiping it clean with a warm, damp cloth between cuts for neat, clean pieces. 

Serve

with a dusting of powdered sugar if desired.

Top 7 healthy lemon bars recipes from across the web

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130 Calorie Greek Yogurt Lemon Bars

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Top 7 healthy lemon bars recipes from across the web

The most viewed healthy lemon bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Lemon Bars (Paleo + Gluten Fr...

Vegan Lemon Bars

Healthy Lemon Bars (gluten free, da...

130 Calorie Greek Yogurt Lemon Bars

Light Vegan Lemon Bars (Without Coc...

Gluten-Free Dairy-Free Lemon Bars R...

Lemon Bar Recipe

The most viewed healthy lemon bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine