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/

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Top 4 healthy lemon bars recipes from across the web

The most viewed healthy lemon bars recipes by Recipe Cart users, saved from over 6,000 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

The most viewed healthy lemon bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine