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lemon bars
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3.84 from 137 votes

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 mins
Cook Time50 mins
Total Time1 hr
Course: bars + brownies, dairy free, DESSERT, nut free
Cuisine: American
Servings: 16
Calories: 124kcal
Author: Dani Spies



  • 3/4 cup whole wheat flour
  • 1/3 cup coconut oil
  • 1/4 cup maple syrup
  • 1/4 tsp kosher salt


  • 6 eggs
  • 4 tsp lemon zest
  • 1/2 cup lemon juice
  • 1/3 cup honey
  • 1/4 tsp kosher salt
  • 4 tsp coconut flour



  • 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.


  • 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