Baked Low-Sugar Tangy Lemon Bars
Delightful lemon bars that balance tanginess and sweetness using healthier, low-sugar ingredients, making it a guilt-free dessert option for any occasion.
Ingredients
For the crust
- ¾ cup almond flour Can substitute with coconut flour.
- ½ cup whole wheat flour (sprouted)
- ¼ cup ground flaxseed
- 2 tbsp cornstarch
- ¼ tsp salt
- 1 large egg white
- 5 tbsp unsalted butter (melted)
- ¾ tsp alcohol-free vanilla extract
For the filling
- ½ cup plain Greek yogurt
- ⅓ cup softened cream cheese Can substitute with a dairy-free alternative.
- ¼ cup freshly squeezed lemon juice
- 2 tbsp lemon zest
- 1 large egg
- 2 tsp honey Can swap with maple syrup for a vegan option.
- ½ tsp alcohol-free vanilla extract
- 2 tsp cornstarch
- 1 pinch salt
- ⅛ tsp turmeric
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a bowl, combine almond flour, whole wheat flour, ground flaxseed, cornstarch, and salt.
- Add egg white, melted butter, and alcohol-free vanilla extract to the dry ingredients and mix until a cohesive dough forms.
- Evenly press the dough into the bottom of the prepared pan and bake for 12-15 minutes, or until lightly golden. Let it cool.
Filling
- In a large bowl, whisk together Greek yogurt, cream cheese, lemon juice, lemon zest, and honey until smooth.
- Add egg, egg yolk, cornstarch, salt, and turmeric, mixing well until fully combined.
- Pour the lemon filling over the pre-baked crust and bake for an additional 20 minutes, or until set and no longer jiggly in the center.
- Allow to cool completely in the pan, then refrigerate for at least 1 hour before slicing.
Notes
Dust with powdered sugar for presentation, serve with fresh fruits, whipped cream or ice cream. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.