Healthy Lemon Bars Recipe

why make this recipe

Healthy Lemon Bars are a delightful treat that balances sweetness and tang. They are not only tasty but also made with wholesome ingredients. Using maple syrup instead of refined sugar and incorporating coconut flour makes them a guilt-free dessert option. Whether for a snack, dessert, or a picnic, these lemon bars offer a refreshing burst of flavor while being kind to your body.

how to make Healthy Lemon Bars

Ingredients:

• 1/4 cup maple syrup
• 1/3 cup ghee, melted and cooled
• 1 large egg
• 2/3 cup Bob’s Red Mill Coconut Flour
• 1/4 cup Bob’s Red Mill Tapioca Flour
• ½ teaspoon lemon zest (zest of about 1/2 lemon)
• 2 teaspoons vanilla extract
• 1/2 cup lemon juice, freshly squeezed (about 4-5 lemons depending on size)
• 1 1/2 tablespoons lemon zest (about zest of 2 lemons)
• 1/3 cup maple syrup
• 4 large eggs
• 2 tablespoons tapioca flour

Directions:

1. Set your oven to 350 degrees Fahrenheit to prepare for baking the crust.
2. In a large mixing bowl, combine the maple syrup, cooled melted ghee, vanilla extract, and one large egg. Make sure the ghee is not hot; otherwise, it will scramble the egg.
3. In a separate bowl, mix the coconut flour, tapioca flour, and lemon zest. Gradually add the wet mixture to the dry ingredients, stirring with a fork. Although the mix will seem wet at first, continue mixing until you get a dough-like consistency, as the coconut flour absorbs liquid.
4. Press the dough evenly into an 8×8-inch baking pan lined with parchment paper or sprayed with cooking spray. Prick the top of the dough lightly with a fork a few times without piercing through.
5. Bake the crust for 8-10 minutes at 350 degrees until just set and slightly golden at the edges. If the dough puffs up, gently press it down with a fork.
6. While the crust bakes, whisk together the remaining eggs, lemon zest, maple syrup, fresh lemon juice, and tapioca flour in a bowl until smooth.
7. Remove the crust from the oven and pour the lemon filling evenly over it right away.
8. Lower the oven temperature to 325 degrees Fahrenheit and bake the filled pan for 14-16 minutes. Keep an eye on them; they should just set to avoid cracking.
9. Remove the lemon bars from the oven and let them cool completely at room temperature. Then refrigerate for at least 90 minutes to set fully before slicing.
10. Cut into 9 squares and serve chilled, optionally topped with whipped topping or a dusting of powdered sugar for a classic finish.

how to serve Healthy Lemon Bars

Serve your Healthy Lemon Bars chilled for the best flavor. They can be enjoyed on their own or with a dollop of whipped cream. A light dusting of powdered sugar adds an extra touch of sweetness and makes them look beautiful.

how to store Healthy Lemon Bars

These bars can be stored in an airtight container in the refrigerator for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to wrap them well to prevent freezer burn.

tips to make Healthy Lemon Bars

• Ensure you use freshly squeezed lemon juice for the best flavor.
• Let the crust cool slightly before adding the filling to prevent it from mixing with the crust.
• Keep an eye on the lemon bars in the oven to prevent overbaking, which can lead to cracks in the surface.

variation

You can experiment by adding a few berries, like blueberries or raspberries, to the lemon filling for a fruity twist. Alternatively, try adding a bit of coconut flakes to the crust for an extra texture and flavor.

FAQs

1. Can I substitute ghee?
   Yes, you can use butter or coconut oil instead of ghee, but it may change the flavor slightly.

2. Are these bars gluten-free?
   Yes, this recipe is naturally gluten-free, thanks to the coconut and tapioca flours.

3. How can I make these bars a little sweeter?
   If you prefer sweeter lemon bars, you can add a bit more maple syrup to the filling or crust as needed.

Healthy Lemon Bars

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful lemon bars made with wholesome ingredients, offering a balance of sweetness and tang, perfect for any occasion.

• Author: penny
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten-Free

Ingredients

Scale 1x2x3x

• 1/4 cup maple syrup
• 1/3 cup ghee, melted and cooled
• 1 large egg
• 2/3 cup Bob’s Red Mill Coconut Flour
• 1/4 cup Bob’s Red Mill Tapioca Flour
• ½ teaspoon lemon zest (zest of about 1/2 lemon)
• 2 teaspoons vanilla extract
• 1/2 cup lemon juice, freshly squeezed (about 4–5 lemons)
• 1 1/2 tablespoons lemon zest (zest of about 2 lemons)
• 1/3 cup maple syrup
• 4 large eggs
• 2 tablespoons tapioca flour

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine maple syrup, cooled melted ghee, vanilla extract, and one egg.
3. In a separate bowl, mix coconut flour, tapioca flour, and lemon zest. Gradually add wet mixture to dry ingredients, stirring to combine.
4. Press the dough into an 8×8-inch baking pan lined with parchment paper.
5. Bake the crust for 8-10 minutes until set and slightly golden.
6. In another bowl, whisk together remaining eggs, lemon zest, maple syrup, lemon juice, and tapioca flour until smooth.
7. Remove the crust from the oven and pour the lemon filling over the crust immediately.
8. Lower the oven temperature to 325°F (160°C) and bake for 14-16 minutes.
9. Let the bars cool at room temperature, then refrigerate for at least 90 minutes before slicing.
10. Cut into 9 squares and serve chilled.

Notes

Serve with whipped topping or powdered sugar for extra sweetness. Store in an airtight container for up to a week or freeze for up to three months.

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 8g
• Sodium: 50mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg