Healthy lemon bars have a shortbread crust and a silky smooth slightly sweet, slightly tart creamy lemon layer on top. These bars are whole wheat and naturally sweetened - and just 7 ingredients!
Happy almost weekend!
I have a short day tomorrow before getting on a plane. My husband and I are heading to Florida to spend the weekend with family, celebrating his uncle who passed away recently.
It'll be my first Irish wake, which they cleverly timed to line up with St. Patrick's Day. And because I'm fortunate to have amazing in-laws (and not just his parents and sister, but aunts, uncles and cousins too), I'm looking forward to seeing everyone and remembering Mike.
Before I go though, I just have to share this dessert recipe, which will help you usher in spring!
It's a remake of my mom’s classic lemon bars.
Hers were always a staple for our Christmas dessert spread every holiday season, and we’d often make them for Easter as well.
However, they were just loaded with sugar and butter, so I had to get to work cleaning them up a bit.
And after a few tries, I nailed it!
My husband gave these an enthusiastic two thumbs up, which is saying something cause he doesn’t care as much about healthier versions of desserts as I do.
Both of my kids (ages 7 and 5) adore these too!
These healthy lemon bars have a perfectly buttery, crisp shortbread crust and a super creamy lemon custard layer on top. It's just the right balance of tart and sweet.
You’ll be happily sinking your teeth into these pretty little bars for a dessert fix no matter the time of day.
And you’ll be happy to know that they are whole wheat and naturally sweetened!
Plus, they are really easy to make and just 7 ingredients! A must try!
You might also like these healthy no bake cheesecake bites or strawberry yogurt cake for more healthier desserts. Or these raw date brownies for a chocolate fix!
OK, let's get to baking.
Now, I’ve got some FAQs, notes and substitutions coming at you below. Just trying to be helpful.
If you want to jump to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Lemon bars are a dessert with a shortbread-style crust and smooth, slightly tart, sweet lemon custard on top. They are usually finished with a dusting of powdered sugar.
Lemon bars should be stored in a covered container in the refrigerator after they are made. They will keep for up to 5 days.
One regular sized lemon will yield approximately 2 tablespoons of lemon juice.
Tip: You can help release all of the juices by rolling a lemon, while applying light pressure, before cutting and juicing it.
Pro tip: Using a lemon squeezer can also help you get all of the juice out of your lemon. I use and love this one.
Recipe Notes
- Flour: I use white whole wheat flour to make these whole grain, but you could substitute regular all-purpose flour if you prefer. I believe gluten-free or coconut flour would also work, but I haven’t tested those.
- Maple syrup: You can substitute honey instead of the maple syrup for these, which I have done before. But I prefer the flavor with the pure maple syrup.
- Lemon: I think these have the perfect amount of lemon flavor and sweetness. But if you want to increase the lemon flavor, feel freeze to zest one of your lemons before squeezing it and adding the zest to the batter.
- Sweetness: You could also increase the maple syrup in the filling from ⅓ cup to ½ cup for some extra sweetness.
You’ve also got lots of options for how to serve these.
Serving Ideas:
You can cut the lemon squares into 9 large squares from your 8x8 pan, or make 12 square/rectangle pieces or 16 smaller squares.
Or you can make the super cute tiny squares - which would be great for a party. (That's what I did above on that little white plate.) Cut 9 large squares from your pan (2 cuts down and 2 cuts across). Then cut each large square into four mini squares.
This recipe uses an 8x8 pan. You could also double the recipe and use a 9x13 pan if you need more lemon bars.
As I mentioned, we always had these at Christmas time, but they are also a perfect springtime and Easter dessert.
They also make a great sweet treat to have at a bridal shower, baby shower or just at a brunch party.
Finally, while these are naturally sweetened for the crust and the filling, I do highly recommend you top them with a good dusting of powdered sugar.
This gives them the classic lemon bars look and adds just an extra touch of sweetness.
I will give you the heads up that the powdered sugar melts into the lemon bars after a while, so I recommend you sprinkle it on before you serve them.
I hope you give these healthy lemon bars a try, for Easter, for spring, for a wedding or bridal or baby shower, around the holidays or just to celebrate anytime!
Enjoy!
XO,
Kathryn
Healthy Lemon Bars
Ingredients
For the crust:
- 1 cup white whole wheat flour
- ⅓ cup unsalted butter, melted (or sub coconut oil)
- ⅓ cup maple syrup
For the lemon filling:
- 3 large eggs
- ½ cup plain nonfat Greek yogurt
- ⅓ cup maple syrup
- ⅓ cup fresh lemon juice, from 2-3 lemons
- 2 tablespoons white whole wheat flour
- ½ teaspoons vanilla
- ¼ teaspoon salt
For the topping:
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350. Line an 8x8 pan with aluminum foil and spray will nonstick spray.
- In a small bowl, combine the flour, butter and maple syrup. Stir until well combined.
- Scoop the dough into the lined pan and use the back of a spoon to spread it out to the edge of the pan. (It will be a thin layer to just cover the bottom of the pan.)
- Bake the crust at 350 for 20 minutes. Let cool for 10 minutes.
- Meanwhile, combine all of the lemon filling ingredients in a medium bowl and mix until smooth, making sure to break up all of the yogurt lumps.
- Pour the filling into the baked, slightly cooled crust and smooth the top.
- Bake at 350 for 30 minutes, until set.
- Let the lemon bars cool completely then lift the aluminum foil out and place on a flat surface. Use a sharp knife to cut the lemon bars into squares. Use a small mesh strainer to sprinkle the powdered sugar over the bars and enjoy!
Sameena
Hello! I tried this recipe and it was good! I could taste the egg and it didn't have enough lemon and sweetness for my taste. Otherwise, it came out well
Kathryn
I'm glad you enjoyed it! I'm not sure why it tasted eggy, that should have baked out completely. It is a slightly less sweet version of lemon bars, since it doesn't use sugar and is naturally sweetened, but you could definitely add lemon zest and extra maple syrup (or add in a bit of sugar) to boost those flavors if you'd like. Hope that helps!
Valentina
should the folling be liquidy?
Kathryn Doherty
It should be pour-able but the Greek yogurt, eggs and flour help it not be runny. Hope that helps!
Jess
I tried this recipe- it was great I just added an extra lemon 😊
Kathryn Doherty
I'm so happy to hear you loved it Jess! Thanks so much for sharing! 😊
Maureen Hooper
I found the filling super runny when i mixed it up so when you wrote to pour in the filling and smooth the top,i was confused. I cooked the filling a bit to thicken before pouring it in
This seems to have worked. They are still in the oven, so we shall see
Kathryn Doherty
Hi Maureen, you smooth the top just to make sure it's an even layer. I'm not sure about cooking the filling before you pour it and bake it, but I hope it turns out for you!
kathryn crawley
Hi how long can these be stored? in fridge? many thanks
Kathryn Doherty
Yes, these should be stored in the refrigerator and can be kept for up to 5-7 days.
Nikita
Can Insubstitute regular lowfat yogurt? I don’t have Greek yogurt
Kathryn Doherty
Yes, I think that would be fine. It will have a little more sweetness, without the balance of tart that the Greek yogurt has, and there's a little difference in texture, but I think it should work fine since it's not a huge quantity. Would love to hear if you try it!
Camille Hendricks
My mom was in the mood for a lemon meringue...Im trying to make sure she eats less sugar... So I found this recipe and it was amazing! I used honey instead of maple syrup and I added a bit more lemon... I will admit I would like a nuttier base so I'll experiment next time ... But overall... thank you so much for the recipe!
Kathryn Doherty
I'm so happy to hear you tried it and enjoyed it! You can definitely play with it next time to change up the base - would love to hear what you try! 😊
Maura Beach
I bet if you browned your butter first, you’d get what you’re looking for! I’ll do the same next time!
Kathryn Doherty
That's a great idea Maura! Thanks for sharing!
Kristin
What if you don't have any yogurt at all? What could I substitute?
Kathryn Doherty
I haven't substituted anything from the Greek yogurt, so I can't be sure of how it would turn out, but I would think you could use sour cream in its place. (They have a similar consistency and tangy flavor.) Or you could use my mom's original filling (not this healthier version): 4 eggs, 2 cups sugar, 1/4 cup flour, 2 teaspoons confectioners sugar, 1/2 teaspoon salt and 1/3 cup lemon juice. Hope that helps!
Bri
I tried this recipe because I only had whole wheat flour on hand and can't find any all-purpose in stores lately. It was *okay*. Like others have mentioned, my filling was very runny even though I opted to use full-fat Greek yogurt, which in theory would be thicker. because it was runny, it kind of seeped into the crust and didn't give me as thick of a layer as I wanted. They'll do in a pinch but I don't think I'll make them again. The crust was very good though, so I would probably use the base and change up the filling.
Kathryn Doherty
I'm sorry these didn't work out as well as you hoped; I know that's disappointing. I'm not sure why your filling was so runny. I've never had a problem with it seeping into the baked crust or not setting up after it bakes the second time. But I'm glad you enjoyed the crust and good luck with tweaking the filling!
Margaret
After I put mine in the oven I read your comment about smoothing the top. Like other comments it was runny. Guess I'll have to play with the cooking time so it solidifies.
Kathryn Doherty
I hope they turned out well!
Noushka Farag
Hello! Thank you for this recipe 🙂 I made them and they turned out delicious!
Although the filling was quite runny, it solidified really nicely in the oven. I replaced the whole wheat flour in the filling with coconut flour, but added one teaspoon of whole wheat flour in at the end - after reading the comments I got scared it would be too runny! It worked perfectly. I do have a question though, the base turned out to be a bit chewy and not crispy at all. Is it supposed to be like that? And if so, do you have any suggestions on how to make it a bit crunchier? I thought of trying a combination of oat flour & whole wheat flour next time, maybe that would help.
Noushka Farag
One last thing! I was out of vanilla so added some lemon zest instead, which is also why I chose to add coconut flour to the filling - I thought it might add a bit more flavor instead of the vanilla. Worked out really well! Thanks again 🙂
Kathryn Doherty
I'm so happy to hear you enjoyed them! 😊 And yes, the base is meant to be chewy. You could certainly try adding some oat flour or even chopped nuts to change up the texture a bit.
Abby
Hi, I tried this recipe and they came out perfect! I love the crust underneath as it is not to thick so you get a good amount of filling on top.
Overall very impressed with how they turned out. 🙂
P.S Just a quick question, does the nutritional info refer to the 9 bars cut from the slice?
Kathryn Doherty
Hi Abby, I'm so happy to hear you loved these! 😊 The nutritional information listed is for 12 servings, so if it was cut into 12 bars. Hope that helps!
Abby
Ok thanks :)))
Olai
Hi! I made it for the first time and it was surprisingly easy and tasty! Thanks for sharing.
Mine didn't look as nice as the ones pictured here though... the surface quickly started cracking during cooling and the powdered sugar disappeared directly into the custard. Did I perhaps use to many eggs? I substituted the 2 large eggs for 3 small ones...
Kathryn Doherty
I'm so happy you enjoyed them! I haven't had issues with cracking but it could be they are temperamental with exact oven/air temps and humidity (similar to how cheesecake can be fussy). I have had the powdered sugar melt right in before, and that's usually when the lemon bars are still warm or cooling down. It should stay on better if you add some additional powdered sugar after they are cool or just before serving. Hope that helps!
Olai
many thanks for your response! I will it give a second shot 😉
William
WHITE whole wheat flour?
Can I just use regular/real whole wheat flour instead?
Thanks.
Kathryn Doherty
Of course. White whole wheat flour is made from a different variety of wheat, so it's lighter in flavor and texture but still a complete whole grain. Regular whole wheat flour can be substituted; it's just a bit denser.
Fabi
Hi, thanks for the recipe! I'd like to try it, but would substitute butter with oil (olive oil or sunflower oil) would that be ok? Thanks!
Kathryn Doherty
Hi there, I haven't tried that substitution, so I'm not sure how it would change the taste or texture.
Carla
These are delicious. I was a little concerned because the batter was very runny, but I just went with it and am glad I am. Not too sweet and the lemon was not overpowering. I will make these again.
Kathryn Doherty
I'm so happy to hear you loved them Carla! 😊
Julia Ballentine
Trying these now, used honey and agave , subbed half of the flour with fresh ground oat flour, upped the lemon and added zest, and added lavender on top
Kathryn Doherty
Would love to hear how they turned out Julia! Love the sound of the lavender addition!
Jason Summers
Used maple syrup for the base, orange honey to sweeten the lemon. Added all of the zest from the 3 lemons plus I had lemon extract 1/4 teaspoon, next time I will add 1/2 teaspoon. Never heard of white wheat, so used regular wheat flour, too much wheat flavor which mostly overpowers the lemon bars. Will go with a graham cracker base next time but keep the lemon with all-purpose flour.
Kathryn Doherty
White wheat flour definitely has a more mild taste, closer to all-purpose, so that would be a good substitute next time. Love the orange honey and lemon extract additions - yum!
Taylor
How would you adjust the ingredient amounts if using a 9x13 pan?
Kathryn Doherty
Hi Taylor! As mentioned in the notes section, you can double the recipe and use a 9x13 pan to make a bigger batch of lemon bars. I hope that helps and I hope you enjoy them! 😊
Diane
I just made this and it's so good!! Though I have a question - what should the consistency of these be? I've let them cool down fully and put them in the fridge, but they're more custardy than firm. Is that as expected?
Kathryn Doherty
I'm so glad you liked them Diane! The texture should be soft but completely set up. Somewhat firm I guess, more so than a custard that would ooze. They should not be falling apart or jiggly once they are cooled and fully set. I hope that helps!
Lisa
Hi Kathryn,
Thanks for sharing this recipe! I made these twice last year & they were so yummy. In fact I have some in the oven right now. I followed your recipe to the letter. Although I couldn't find white whole wheat flour, so I used whole wheat pastry flour instead. Turned out great. Thanks again.
Kathryn Doherty
Oh I'm so happy to hear you love these lemon bars Lisa! Thank you so much for sharing, it really means a lot! 😊
Hmh
Is it possible to substitute maple syrup with coconut sugar?
Kathryn Doherty
No, I don't think that would work because one is a liquid and the other is not.
Ciara
I used 3/4c regular whole wheat flour and 1/4c of spelt for the crust, and it turned out beautifully. I did find the batter very runny as well, so I tried cooking it on the stove for about 10 minutes. It didn't thicken up too much, but it did reduce the cooking time to about 15min until the bars were set. They turned out really well, although I tried putting powdered sugar on them after they had been in the fridge for 12 hours, and the powdered sugar melted into the top in a few minutes. That's probably normal, though, since the top is wet and the powdered sugar would naturally melt.
Kathryn Doherty
I'm so glad you enjoyed them! Thanks for sharing your substitutions and changes - so helpful for others! 😊
Francine
Made these today and they are a solid no-refined-sugar sweet treat, so thank you for that! I’d definitely make them again. I used what I had on hand, so for the yogurt I used Chobani vanilla and for the flour I used unbleached all-purpose flour. I also added the zest of one lemon per the suggestion for those who prefer a stronger lemon flavor. I was not able to get all the yogurt clumps out when I mixed the wet ingredients together, so mine didn’t come out of the oven looking pretty, but the powdered sugar dusting fixed that! Thank you again for this healthier version of a family favorite.
Kathryn Doherty
I'm so glad you enjoyed these Francine! And thanks for sharing your substitutions - so helpful! 😊