Healthy Lemon Bars

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.

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. 

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.