Go Back
+ servings
Print Recipe
5 from 3 votes

Increase Your Protein with These Healthy Lemon Bars

These healthy lemon bars are gluten-free, contain zero refined sugars, and packed with protein. It's the ultimate healthy dessert!
Prep Time5 mins
Cook Time20 mins
Cooling Time2 hrs
Course: Healthy Desserts
Cuisine: Vegetarian
Keyword: vegan, vegetarian
Servings: 8 lemon bars
Author: Abbey Rodriguez
Cost: $15


  • Parchment paper
  • Baking dish
  • Food processor


For the crust:

  • 1 cup oats
  • 1 cup slivered almonds
  • 1/3 cup raw coconut sugar
  • 1/4 teaspoon sea salt
  • 1 tablespoon maple syrup
  • 1/4 cup coconut oil melted

For the filling:

  • 4 eggs room temperature
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Juice of 1 large lemon
  • 1 tablespoon lemon zest
  • 1 cup Greek yogurt room temperature
  • 1/2 tablespoon cornstarch
  • 1/4 teaspoon sea salt
  • Powdered sugar optional


  • Preheat oven to 350°F. Line an 8x8 baking dish with parchment paper. (Allow the parchment paper to hang 2-3 inches over sides so it's easy to lift when lemon bars are done.)
  • Blend oats, almonds, coconut sugar, and sea salt in a food processor until it breaks down to meal. Transfer to a medium mixing bowl and stir in the maple syrup and coconut oil. Press the crust mixture into the baking dish, evenly covering the bottom and pressing into the corners. Bake for 15-20 minutes until golden.
  • While the crust is baking, prepare the filling. Whisk the eggs until they're pale. Stir in the maple syrup, vanilla, lemon juice, and zest. Whisk in the Greek yogurt, mixing about 5 minutes, until smooth. Slowly add the cornstarch and salt, and whisk until there are no lumps.
  • Pour the lemon mixture on top of baked crust, and bake at 350°F for another 15-20 minutes, until center jiggles but the edges are firm. Remove from the oven when done and allow the lemon bars to cool to room temperature before placing in refrigerator. (This helps prevent cracking and separating.)
  • Chill in refrigerator for 2 hours. When chilled, add powdered sugar if desired, cut into eight squares, and serve.


Store leftovers in the refrigerator for 3-4 days.