Does anyone else think of lemon bars as a must make dessert for Memorial Day weekend? Maybe it’s just me, but growing up we always enjoyed strawberry shortcake and lemon bars for a Memorial Day dessert. In fact, strawberry shortcake was my mom’s absolute favorite.
Most of the desserts I had growing up were out of the box, unless it was Dad’s yellow cake or Grandma’s homemade lemon pie, but I must say that there’s a special feeling that comes with baking something yourself. Perhaps it’s a sense of pride and accomplishment. Whatever the case, desserts almost always tastes better when it’s homemade, wouldn’t you agree?
So, what do you say? Are you putting these lemon bars on your weekend/holiday baking list or what? I SAY YASSSSS.
These healthy lemon bars got a makeover
That’s right! We listened to some of the issues readers were having when making these lemon bars, so please note that I have recently updated this recipe after re-testing and perfecting it. Continue reading for all of my best tips & tricks for delicious and beautiful healthy lemon bars!
What makes these lemon bars healthier?
I’ve made a few simple ingredient swaps to lighten up these lemon bars without sacrificing any of that nostalgic flavor. These healthy lemon bars are:
- Naturally sweetened. Both the crust and the lemon filling are naturally sweetened with pure maple syrup instead of refined sweeteners.
- Gluten free & grain free. We’re using almond flour and coconut flour to keep the crust gluten free and grain free. Plus, these flours add a boost of healthy fats and additional, natural sweetness!
- Dairy free. If you so choose! I have a few different options for adding moisture to the crust that suits any dietary needs.
Everything you’ll need to make the best healthy lemon bars
Would you believe me if I said these healthy lemon bars were made with just 8 simple ingredients (and that’s including salt and an extract.) That’s right, they’re SO easy to make with just a few fridge and pantry staples you might already have on-hand. Here’s everything you need to make them:
- Butter: feel free to use regular butter, a vegan butter (such as Earth Balance) or melted coconut oil in this recipe. The choice is yours!
- Maple syrup: both the shortbread crust and the lemon filling are naturally sweetened with pure maple syrup.
- Almond extract: I love adding a little almond extract to the crust for that true shortbread flavor.
- Flour: we’re using a mix of almond flour and coconut flour to keep the crust gluten free and grain free but give it wonderful flavor and texture. You’ll also use a little coconut flour in the lemon filling to help it set.
- Salt: you’ll need a pinch of salt for the crust to boost the flavor.
- Lemon: the star of the show! We’re using lemon juice and zest in the filling to keep in tangy, lemon-y and delicious.
- Eggs: you’ll need four eggs to create the perfect texture in these healthy lemon bars.
- To garnish: I love sprinkling the bars with sifted powdered sugar and extra lemon zest. So good!
As I mentioned, I re-tested this healthy lemon bar recipe to make sure it worked out beautifully. If you made them in the past years you’ll notice that some of the ingredients have updated to reflect this!
Questions on substitutions
- Can I substitute the eggs? Unfortunately, no, I would not recommend using an egg substitute in these lemon bars as the texture and flavor will be drastically different. Check out more of my delicious vegan dessert recipes here!
- Can I use a different flour? I would not recommend substituting the flour in this recipe as the crust will have a much different consistency and flavor. Feel free to try my lovely lemon cookies using all purpose flour.
Healthy lemon bars in 5 easy steps
This healthy lemon bar recipe couldn’t be easier to make. You’ll have silky, delicious lemon bars in no time:
- Prep your pan. Line an 8×8 inch pan with parchment paper, and please try to avoid a glass pan as the crust may burn with glass.
- Make the shortbread crust. Whisk together the dry ingredients and stir in the wet until a dough forms. Press the dough into your pan and bake.
- Make the lemon filling. Whisk together all of your lemon filling ingredients until they’re very well combined.
- Layer the bars. Once your crust is done baking, immediately pour over the lemon filling, lower the oven temp and bake until the bars are set.
- Cool & enjoy. Let the bars cool at room temp and then in the fridge before slicing them. Top with powdered sugar & lemon zest and enjoy!
Your lemon bar troubles, solved!
Lemon bars can be a little bit tricky to bake because the filling is delicate, which is why I updated the ingredients and added a few crucial steps to the instructions to ensure success. Here are some issues you may have faced in the past with key tips I can recommend so that your healthy lemon bars turn out beautifully.
- Why did the bottom of my crust burn? Unfortunately, using a glass pan can cause the bottom of the shortbread crust to burn (even with parchment paper) so please do not use a glass pan.
- My lemon filling has white specks in it. You’ll really want to whisk the lemon filling until no egg white is showing. Otherwise, you might see some white parts in the bars after they’re done baking.
- The crust floated into the filling while baking. First, check your baked crust: When you pull the crust out of the oven make sure there aren’t any cracks in it, otherwise the filling may seep into the crust. Then, be sure to add the filling right away to your warm crust. This is crucial for ensuring that the crust and filling do not mix together while baking. Pour the filling over the crust right when it comes out of the oven and do not let the crust cool first.
- The tops of my lemon bars cracked. First, if you’ve simply overbaked the bars they can crack on top. Be sure to only bake them until the filling is set and no longer jiggles. Also, make sure you do not refrigerate too soon. Let the lemon bars cool at room temp before letting them set in the refrigerator. Otherwise, the drastic change in temperature will cause them to crack.
How to store healthy lemon bars
Store these lemon bars in the fridge in an airtight container for up to 3-5 days.
Can I freeze them?
Yes, I think these healthy lemon bars can be frozen! Wrap them tightly and place them in a freezer-safe bag or container before putting them in the freezer and simply let them thaw in the fridge before enjoying. They should stay good in the freezer for up to 2 months.
Recommended tools for this recipe
See more of our go-to kitchen essentials here!
More lemon treats you’ll love
- Lemon Cookies with Lovely Lemon Glaze
- Lemon Blueberry Zucchini Cake with Lemon Frosting
- Healthy Lemon Poppy Seed Bread
- Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze
- Paleo Lemon Poppy Seed Cookies
Get all of our amazing citrus recipes here.
I hope you love these healthy lemon bars! If you make them be sure to leave a comment & a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Lemon Bars (gluten free, dairy free & paleo!)
Ingredients
- For the crust:
- 1/4 cup melted and cooled butter, vegan butter or melted coconut oil
- ¼ cup pure maple syrup
- ¼ teaspoon almond extract
- 1 1/2 cups packed fine blanched almond flour (do not use almond meal)
- 2 tablespoons coconut flour
- 1/4 teaspoon salt
- For the filling:
- Zest from 1 lemon
- 2/3 cup freshly squeezed lemon juice (from about 2-4 lemons)
- ½ cup pure maple syrup
- 4 large eggs
- 1 tablespoon coconut flour, sifted (or sub tapioca flour or arrowroot starch)
- To garnish:
- Powdered sugar (sifted)
- Lemon zest
Instructions
- 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!
Recipe Notes
Nutrition
These lemon bars were delicious! Everyone loved them and they didn’t feel like they were a sugar free, dairy free, gluten free dessert at all. I didn’t read the recipe and so before I started so I didn’t have 4 hours to chill them. I just popped it in freezer for about 2 hours and brought them out 15 minutes before serving. It worked out great. Thank you
I’m glad that worked out well! Such a great treat to share 🙂
Hai, I needed to make a snack food for my food tech project and I tried using a cheescake recipe but it was hard to understand, had inaccurate ingredients, was unhealthy, and wasn’t dairy free. I appreciate how the recipe uses a lots of food groups and meets the AGHE requirments. I love lemons so much and I’m lactose intolerant. I was so happy when I found this recipe. It’s so aesthetic and I love how it includes the ingredients, images of the food, tips, in depth instructions and simple ingredients. They were so delicious and I got a good grade. We didn’t need to write a review but I would just like to thank whoever wrote this recipe because it made my work so much easier and it made my day. I hope you have an amazing lemony day, and know that you have an awesome recipe, it’s obvious why it’s 5 stars!
So happy you found this one! The perfect lemon treat!
Can I substitute coconut flour for gluten free flour?
I haven’t tested it, so I’m not 100% sure how it will affect the flavor or texture!
I’ve literally made this recipe like 5 times in a 2 month span and omg it’s beautiful lemon🍋
Only thing I upgraded was using Lemon extract for the filling and almond extract for the crust 5 ✨👌🏽
Love it! So glad it’s a favorite!
Just asking what to substitute for maple syrup my niece cannot have sugar Dairy or gluten? Trying to maker her something when she comes to visit
Hmm I can’t recommend a completely sugar-free swap in my desserts – sorry! I haven’t tested any using non-sugar sweeteners.
the lemon bars were amazing! but can I use something other coconut flower and eggs are NOT dairy sorry when reading i thought some kid wrote it me to I am writing this sssssssssssssooooooooooooooooooooooo late and can i make this some how without the filling i just do not to mess up or crack it you
can tapioca flour be substituted in the crust portion of the recipe – same as for the filling portion?
I’ve never tested it so I’m not 100% sure!
Wow, these are delicious! I made them to bring to my mother in law for her birthday and she loved them as much as I did. We have leftovers and I look forward to treating myself to one over the next couple days after work. This will be my new go-to quick and easy dessert for parties and entertaining when I don’t have much time to spare. The texture was somewhat grainy, but could be user error. And if not, they’re still really good and it won’t deter me from making on repeat. Thank you for an easy, guilt free dessert!
So glad they were a hit! The base of the bars is likely a bit grainier in texture from the gluten-free flours – pressing the crust in really well should help!
So yummy and easy to make! Highly recommend for an impressive dessert!!
So glad you loved these!
I can’t have maple syrup or honey. Can I substitute sugar free syrup instead?
Unfortunately I think the flavor will change!
What would the difference be between tapioca flour instead of the coconut flour for the filling? Would it be slightly more of a mochi-like texture?
I haven’t tried using tapioca flour so I’m not sure!
Can you substitute maple syrup for honey?
The flavor might be slightly different but I think it should work!
Can u advise a sub for almond flour, as there’s a tree nut allergy in my family. I love your high protein recipes!!
Hi! I’ve only made these bars as written so I can’t recommend a substitute — sorry!
Made this fabulous recipe yesterday. It is now one of my favorites ! A burst of true lemon on a delectable crust ! Wow! Thank you … this is now my go to desert for all visitors .
So happy to hear that!
Thank you for this recipe! I followed the directions without substitutions and my husband said they were the best lemon bars he’s ever had.
Amazing! So happy to hear that.
The flavor was so so good, but unfortunately, the bottom crust is just so soggy. It doesn’t seem to be able to withstand the filling on top.
Sorry to hear that! Because it’s gluten free, it will be softer than a crust made with regular flour, but it should bake up well and be able to hold the filling. I’d suggest double checking your crust measurements and making sure you packed the almond flour.
DELISH
When pressing the crust into the pan, should you press the crust up the sides of the pan?
Hi! No need – I just press the crust to the bottom.
I love your recipes! Your healthy desserts are amazing because I’m of refined sugar, but I’m not gluten free. Can I substitute all purpose flour? Is it 1-1?
Hi Brennan – I would not recommend substituting the flour in this recipe as the crust will have a much different consistency and flavor.
Is it supposed to be wet on the inside still after you take it out of the oven? Mine was completely set and I even baked it past the recommended time but it had a few cracks on the top and I could that it was still wet on the inside.
Hi Kayli – How wet on the inside? Like completely raw or just moist?
I would say not raw but very moist. After refrigerating I don’t think the texture is right as it’s still quite wet. I think they’re edible.. but not right. 😆 I did use a glass pan because I didn’t have a metal one. So I’m sure that was the issue
Yes, that definitely could be the issue. If you give these a try with a metal pan, let me know how they turn out for you!
Also, what type of pan did you use? I highly recommend avoiding using a glass pan. Metal works best!
Made these last night and WOW they are insanely good. Added poppyseeds to the crust for some extra nuttiness & they turned out great. The perfect summer dessert!
I made the recipe exactly and crust turned out very soggy. The filling and crust taste good, but disappointing the crust did not turn out.
I am so sorry to hear the crust didn’t turn out for you. Did your crust seem baked before adding the fulling?
I am not gluten free so would love it if there was a version with whole wheat pastry flour instead since that’s what I usually cook with and there are recipes on your website using it. The family likes the bottom to be crunchy instead of soft. How much of each ingredient would I use for the crust with pastry flour? Any help would be very much appreciated
Hi Taylor! I’ve only made the recipe as-is, so I can’t be certain how the ingredients will change using whole wheat pastry flour.
Mine did not rise at all there super thin
Oh no! Did you change anything about the recipe?
I’d like to make this with BRM 1:1 GF flour instead of almond flour…is that possible?
Hi – I do not recommend substituting any other flour in this recipe.
These bars are fantastic! I found the recipe yesterday and made for a friend’s birthday. I ran out of maple syrup for the filling and used honey instead and found it a little too sweet so will probably reduce the amount for next time. Also got a little tripped up by the cooking time and total time as it only has 25 mins for cook time and doesn’t include the 15 minutes for the first part cooking the crust. Will def make again! 🙂
So happy you loved them! Good to know about the honey being a bit sweet, and thanks for the note about the cook time!
I was so excited for this recipe, but disappointed with the results. I followed the instructions, measurements, and ingredients exactly and the result wasn’t what I was hoping for. The lemon bars have a good taste but a gritty texture. You can feel the texture of the flours. Was hoping for better.
So sorry to hear the texture was off. Do you mind sharing what brands of flours you used?
I used great value brand flours.
Thanks for letting me know. I’m not sure what could have happened, but really appreciate the feedback ❤️
Seriously delicious! Perfect combo of zesty and sweet. I’ll be making these often.
I’m so glad you loved them, Faith! Thanks so much!
Great recipe! Refreshing & not too sweet. I used olive oil for the coconut oil & raw agave nectar for the maple syrup because that’s what I had on hand. Thanks AK!
Happy those subs worked well and that you loved them, Jessica! ❤️
can I use gluten free flour with xanthan gum instead of almond flour?
I wouldn’t recommend subbing the flour in here, as the texture would be really different, sorry!
I think I figured out the crust problem. I made the recipe and the flavor and consistency is perfect but the filling leaked into the crust as everyone else is saying. When I made the crust, I realized how LITTLE it made and I could barely fill the dish making the layer ultra thin. No wonder the filling leaked through. When I make this again, I will DOUBLE the crust recipe and I believe this will fix the problem.
That’s a good idea! We actually updated this recipe last spring so the comments may be referring to the older version — not sure. The recipe that you see now has worked well for me!
5 stars it just wont let me tap on 5. A really tasty lemon bar that was easy to make. Thank you.
Ahh sorry, that happens to some people! Mind letting me know what internet browser you’re using?
Happy you loved them!
Love this recipe and made it in Silpat cupcake mat and turned out great!!!! Thanks for sharing.
Awesome! So happy that worked well 🙂
I love lemon squares and bars so I was very sad when these didn’t taste as I expected. I followed the recipe exactly and the egg taste was just too prominent for me and my boyfriend. Most reviews are from 2018 and it says the recipe was recently updated so I’m unsure what changed. Ended up tossing these in the trash 😩
Hi, Amanda! So sorry to hear that you guys didn’t love these. I’ve found the updated version of the recipe to be much more consistent (and better!) than the older version. I’m assuming you made the recent version of the recipe, right?
I cannot rave enough about this recipe. It is simple and practically foolproof. The lemon bars are exquisite and DO freeze well.
A guilt free treasure
REALLY impressed with the recipes on this site
Aw thank you SO much! Happy they turned out perfectly and that they froze well!
These were impressively delicious – everyone loved them. My top cracked so next time I will have to check them before 20 minutes but will certainly make again.
I’m so glad to hear that you loved them! Let me know if that happens again. Glad they tasted good, though–that’s what matters!
Turned out so yummy! Using the coconut flour adds such a beautiful flavor. I also used coconut oil to bind the dough and that boosted it. My go to lemon bar recipe 🙂
Woohoo!! So happy you loved them, Ranjana!
Hi, I am going to try this recipe this weekend. I wonder, can I add blueberries to the lemon mixture? Maybe a cooked down blueberry swirl to the top? I also wonder if I can add ground pecans to the crust? I like a nutty crust and pecans always add something extra.
Hi, Kim! I haven’t tried it with blueberries, so not exactly sure, but I think a cooked down swirl sounds amazing! And I think a bit of ground pecans in the crust should be fine 🙂 Let me know how it goes!
I tried this and it’s amazing! I just have a question. Is it possible to substitute the maple for honey?
Hi, Sara! Sorry for the delay. I think so, yes! They might just not be as sweet.
These turned out really soggy/mushy for me. Not sure why. I am pretty terrible with baking but did follow the recipe.
Hi, Amy. Sorry for the delay. I’m so sorry you had an issue! Did you bake long enough?
Can I substitute lemon for lime? Where I live I cant find lemons just limes.
Thanks
Hi, Maria! I haven’t tried that, but I think limes would work great here! Let me know how they turn out 🙂
I made these today and they taste great. I did notice that while I followed the recipe to a T and used an 8×8 pan the bars came out really thin, not like the thicker bars pictured or shown in the video. Not sure what happened there?
Hi, Heather! So sorry for the delay. Hmm that’s strange, when I made them and tested they came out thick, as did they with my photographer and videographer. Did you check your pan size? Could it perhaps be a 9×9?
I made this recipe and it was delicious and you wouldn’t even expect that they were healthy or gluten free
So glad you loved it!!
I have not made these yet but is super fine almond flour the same as fine blanched almond flour
and if so can I use it?
Blanched just means that the almond flour is made after removing the skin on the almonds, so regular, super fine almond flour may have skins in the flour. Both will work but the regular almond flour might just have more of a gritty texture!