Healthy Lemon Bars
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My healthy lemon bars feature a buttery crust and a gooey lemon filling. They don’t need any dairy or sugar, and clock in at around 100 calories per serving.
Mom’s lemon bars are easily one of my all-time favorite desserts. Whenever she made a batch of them, my sister and I would hoard the leftovers to fill our lunch boxes with. I recently begged her for the recipe so I could give it a healthy makeover, and I must say, I am very impressed with the results!
I tested a few versions to find the best sugar substitute and ways to cut back on the butter. Through that, I found that allulose was the best sweetener, and that using a reduced amount of dairy-free butter eliminated the need for dairy while still keeping the crust nice and buttery. Topped with a smooth, rich, and tangy lemon filling, these don’t taste healthy at all.
Table of Contents
Why make my healthy lemon bars recipe
- Quick and easy. Once the crust is par-baked, you just add the filling and let the oven do the hard work.
- Diet-friendly. When made as written, these bars are gluten-free, dairy-free, and refined sugar free.
- Low calorie. When made as written, each lemon bar has just 100 calories.
Key Ingredients
Here’s what goes into this healthy lemon dessert, along with my kitchen notes. The complete list with measurements is in the recipe card below.
- All-purpose flour. To keep this recipe gluten-free, I like to use a gluten-free all-purpose flour with added xanthan gum (like Bob’s Red Mill). I haven’t tried with a homemade blend, so I cannot vouch for alternative results. Of course, traditional all-purpose flour works just as well.
- Granulated sweetener. My original recipe called for monk fruit sweetener, but I’ve recently retested it with allulose, and it is so much better. There is zero risk of grittiness, and it dissolves like sugar.
- Vanilla. A must!
- Salt. Just a pinch to balance the sweetness.
- Dairy-free butter. Use a dairy-free butter from a block instead of a tub or spread. Butter from a block has fewer fillers in it and makes a tastier crust. I like Miyoko’s or Earth Balance buttery sticks.
- Filling. I’m using flour, allulose, room temperature eggs, lemon juice, and topping the bars with sugar-free powdered sugar.
How to make healthy lemon bars
Step 1- Make the crust. In a mixing bowl, combine all the ingredients and mix very well. Transfer into a lined 8 x 8-inch pan and bake until just golden.
Step 2- Make the filling. In a small bowl, whisk together the flour and sweetener until combined. Add in the eggs and lemon juice and continue whisking until mostly smooth.
Step 3- Assemble. Now, pour the filling onto the still-warm crust. Place back in the oven and bake for a further 25 minutes, or until the filling jiggles slightly when shaken.
Step 4- Decorate. Remove the lemon bars from the oven and let them cool completely. Sift the powdered sweetener on top and refrigerate for an hour to firm up even more.
Arman’s recipe tips
- How to tell when lemon bars are done. I like to shake the pan slightly and if the topping is firm but jiggles, it’s ready to be removed from the oven. The bars will continue to firm up as it cools (called carryover cooking).
- For thicker lemon squares, refrigerate the cooked lemon bars for at least 4 hours, or overnight.
- For an even more intense lemon flavor, add some lemon zest to the crust. I find about two teaspoons to be plenty.
Storage instructions
To store: Lemon squares are best stored in the refrigerator, covered. They will keep well for up to 1 week.
To freeze: Place leftover lemon bars in a shallow container and store them in the freezer for up to 6 months.
✅ Nutrition reviewed
“I recommend these healthier lemon bars to clients who are looking for a low calorie and low sugar dessert. Using gluten-free flour adds extra fiber, and even suitable for celiacs.” Felicia Newell, MScAHN, RD, CPT.
Healthy Lemon Bars (Under 100 calories!)
Video
Ingredients
For the crust
- 1 cup gluten free flour I used Bob's Gluten Free * See notes
- 1/4 cup allulose or monk fruit sweetener
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup dairy free butter or regular butter, melted
For the lemon filling
- 3 tablespoon gluten free flour
- 1 cup allulose
- 3 large eggs room temperature
- 1/2 cup lemon juice fresh or bottled
- 1/4 cup sugar free powdered sugar to serve
Instructions
- Preheat the oven to 170C/325F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a mixing bowl, add the flour, allulose, salt, vanilla, and butter, and mix together until combined. Transfer it into the lined pan and press down until mostly smooth. Place the crust in the oven and bake for 20-22 minutes, or until it begins to go golden.
- While the crust is baking, prepare the filling. In a mixing bowl, add the flour and allulose and mix well. Add the eggs and lemon juice, and whisk until smooth.
- Pour the lemon filling over the par-baked crust and spread out evenly. Place back into the oven for 23-25 minutes, or until the filling remains firm once lightly shaken.
- Remove the lemon bars from the oven and let them cool completely. Once cool, sift the powdered sweetener all over the top. Refrigerate the bars to firm up more, before slicing into bars.
Notes
- Tips: See my recipe tips above for the best lemon bars.
- Leftovers: Keep in the fridge for one week or the freezer for 6 months.
Lemon mixture was fabulous.
Thanks so much for the lovely review, Elliot- I appreciate your kind words 🙂
I made this for a work party and people asked me for the recipe, so expect lots of people making this 🙂
What a compliment, Lorenta- I appreciate your kind words! I’m so glad everyone enjoyed it!
Could these be made with regular flour, regular butter, and regular sugar?
Yes, yes, and yes, Grace 🙂 That’s essentially my mom’s original recipe 🙂
I don’t know if you will ever see this?
If you don’t have gluten-free flour.
Well all purpose flour work?
Thank you so much…
I love your recipes.
Beckey in Florida
Rebecca- I’m so sorry, this comment got lost in the batches- Yes, all purpose will work. Thanks for your kind words!
Can I use Oat flour?
Hi Nancy- I haven’t tried for this recipe, but I think it should work- You’d just need to reduce the amount by 1/4 cup, because it is much more absorbent than traditional flour 🙂
These were a bit trickier to make than I anticipated but they ended up turning out great!
These are SO GOOD!!!!! They taste like real lemon bars.
Love to hear that, Lucy- thanks for taking the time to leave a review and rating 🙂
I really enjoyed these,while I did follow the recipe ,the filling was untouched but for the base I used different flours.
1 /2 cup brown rice flour.1/4 cup oat flour ,1/4. cup whole grain spelt flour, 100 grams melted butter.
The combinations was a pleasant tasting chew and mouth feel.
Thanks
Abino
Lemons are so refreshing. But I never tasted them as desert. Thanks!
So good, l made too much crust but l made these for my family and they were sooooo delicious 10/10 would recommend
Consistency is perfect. Used 1.5 freshly squeezed lemons and had a very strong lemon flavor. Used regular flour and regular butter. Monk fruit / euritherol sweetner. I love sweetner my drinks and I have never made it in a dessert before this. It’s something to get used to.. but if you’re used to sugar free desserts and love a bold lemon flavour then this is for you.
Can I use regular flour?
Absolutely 🙂
What’s the sugar content and why was it left out by of the nutritional listing?
Hi Lori- the sugar content is included in the recipe card!
Thanks for the recipe!
My wife is going to love these!
Made these today and they are wonderful. Super easy, healthy and delicious! Thank you so much. 👏
So welcome, Zamari
Can i use regular flour or does it have to be gluten free? Looks amazing!
Regular flour is fine 🙂
These are fabulous! Easy to make and an oh so fresh taste of the summer we all miss right about now! I used Bob’s paleo flour, monkfruit, and swerve confectioner’s sugar just to see if it worked and it did perfectly! Thank you!!
Aw, love to hear that, Lisa- thanks for the lovely review and rating 🙂 I’ll need to get my hands on Bob’s paleo flour- I’ve been hearing great things about it!
Can you use regular butter or does it have to be dairy free
Yes you can use either!
It’s really easy to make and it tastes wonderful.
Thank you.
Kids adores these to much. Have to make it weekly now!
Love to hear that, Joan- thanks for the lovely comment!
Made your Healthy Lemon Bars..AWESOME!!! QUESTION: CAN I substitute the Cornstarch and flour and use LEMON GELATIN MIX to make next time
I haven’t tried, but you are welcome to experiment and see
Would it make a difference if I added tasteless protein powder?
I love your recipes.
Thanks for taking the time to post these 🥰😋
I haven’t tried but feel free to experiment and see- I’d add it to the crust.
I was going to ask if almond flour would work too. Maybe if you add xanthan gum to the recipe, it may work. I have not tried it though.
Will almond flour work in this recipe?
Cutting carbs as much as possible?
Not that I’ve tried 🙂
Also a huge lemon fan! These bars sound fantastic. Can hardly wait to make them for my family.
This is definitely a good starter recipe. I just made it for the first time and whenever I try a recipe for the first time I make it exactly as written. Next time I will make a couple switches. I am going to double the amount of lemon juice and add several tablespoons (3-4 lemons worth) of lemon zest. It has a bit of lemon taste as it is, but not very much. Definitely a great starting point, just needs much more of a kick.
Can you use coconut oil instead of butter?
Hi, Jaleelah- yes that is fine for the crust 🙂
Can you use avocado oil instead of melted butter? Would it change the flavor?
Hi Viv- I wouldn’t recommend that. The crust would work best with butter or melted coconut oil 🙂
Is there any way of making these vegan?
You could try one of these egg substitutes- https://thebigmansworld.com/egg-substitute-for-baking/
great alternatives to the typical refined sugar recipe, thank you, also good tip about adding lemon rind, especially since I love lemon desserts of every kind!
So welcome!
Do you think it will work is I substitute flour in the filling for the whey protein?
Hi Ana, I wouldn’t do a complete 1:1 swap as the flour is what gives the bars most of their structure. You could definitely try swapping out a smaller portion of the flour for whey protein though. Perhaps start with 1/4 of the total amount and see how you go? Let us know!