Healthy Lemon Bars
These healthy lemon bars are light, creamy and perfectly tart. Perfect for Easter, Mother’s Day or a summer cookout!
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: bars + brownies, dairy free, DESSERT, nut free
Cuisine: American
Servings: 16
Calories: 124kcal
Crust
- 3/4 cup whole wheat flour
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 1/4 tsp kosher salt
Filling
- 6 eggs
- 4 tsp lemon zest
- 1/2 cup lemon juice
- 1/3 cup honey
- 1/4 tsp kosher salt
- 4 tsp coconut flour
Crust
Preheat oven to 350 F.
In a large bowl, combine whole wheat flour, coconut oil, maple syrup and salt. Mix well until a wet, but firm consistence (like shortbread) is formed.
Line an 8x8 ceramic pan with parchment paper.
Press dough into lined pan, making sure to press it out evenly and into the corners.
Bake for 20 minutes or until fragrant, lightly browned and set through. Let cool.
Filling
While crust is baking, combine eggs, lemon zest, lemon juice, honey, salt and coconut flour. Beat with a hand mixer until a smooth, liquid batter is formed. It will be runny, but don't worry, this is they way it's supposed to be.
Pour mixture on top of the cooled crust and bake for 30 minutes. Cool completely then chill for 4 hours.
Remove bars from pan, cut into 16 squares and top with a shake of powdered sugar. Serve and enjoy!
- I used a ceramic baking dish lined with parchment for this recipe. I've found that glass pans tend to burn more easily.
- The coconut oil can be swapped out for softened butter if you prefer.
- When pressing the crust batter into the pan, make sure to press it all the way out to the edges of the pan and in to the corners.
Serving: 1bar | Calories: 124kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 100mg | Potassium: 66mg | Fiber: 1g | Sugar: 9g | Vitamin A: 89IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg