Healthy Lemon Bars Recipe
Prep. Time: 15Min. Cooking Time: 40Min. Yield: 18
- ½ cup butter, softened
- ¼ cup powered sugar
- 1 cups all-purpose flour
- 2 eggs
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 lemons, juiced
- pinch of salt
- Preheat oven to 350 degrees and line the bottom and sides of a 9×13 baking pan with parchment paper that sticks up above the sides of the pan, so that you can remove the bars later for easy cutting. Set pan aside.
- To make the crust, combine the flour, powdered sugar and salt in a medium bowl.
- Add the melted butter and vanilla extract and stir to combine completely.
- Crumble and distribute over the bottom of the pan and press evenly into the bottom so that it’s even.
- Bake for 15-20 minutes or until the edges are just getting lightly browned. Remove from oven and set aside.
- To make the filling, combine the granulated sugar and flour. Add the eggs, lemon juice and salt and whisk together to combine. Don’t over mix.
- Pour the filling on top of the crust and bake for 20 minutes or until relatively set. Remove from the oven and cool for 15-20 minutes on the counter, then refrigerate until cold and firm.
- Remove bars from pan and dust with powdered sugar, then cut into squares. Bars are best when stored well covered, and they’ll last for 5-6 days.
Nutritional Value: 245cal.
Tips for make Perfect Lemon Bars
Don’t reduce the sugar amount-
Sugar not only adds sweetness (which helps reduce how tart the filling could be), but it also adds moisture. That moisture helps to keep these bars from cracking. It makes the center of bar chewy too!
To prevent air bubbles in the bars
Be sure to whisk gently and let the eggs sit with the sugar for a few minutes to help it dissolve with minimal whisking.
Use Fresh Lemon Juice Only
Use fresh lemon juice rather than bottled – the flavor is very different, and the fresh lemon juice will make these bars SO much better. Trust me.
Use a metal pan.
Metal conducts heat faster than glass or ceramic so the crust will bake quicker and more evenly.
Don’t Overbake the bars
Lemon bars are ready when the edges are set but the center is still slightly soft with a bit of a jiggle in the middle. This ensures that you have a smooth filling in center.
Chill the lemon bars properly. Don’t Hurry!
Do refrigerate and give lemon bars time to set properly. Do chill them for minimum 2hrs. as than they will be easier to cut too. The filling needs time to set.
How to Store Lemon Bars
These lemon bars are an amazing make-ahead dessert, because they’ll last for nearly a week if stored properly! Be sure to put them in a covered air-tight container in the refrigerator. They’ll stay good for up to 6 days!
You can also try these bars with honey in place of sugar. But be prepared that the taste will differ a bit. These naturally sweetened lemon bars are made with honey instead of sugar. They’re a great way to avoid the unnecessary use of refined sugars.
These “healthy lemon bars with oatmeal crust” are a healthy twist on the classic dessert. The recipe is easy to make and uses natural sweeteners for a sweet, yet refreshingly tart flavor.
How long do lemon bars last in the fridge?
Cover and store leftover lemon bars in the refrigerator for up to 1 week. Freezing Instructions: Lemon bars can be frozen for up to 3-4 months. Cut the cooled bars (without confectioners’ sugar topping) into squares, then place onto a baking sheet. Freeze for 1 hour
Why are my lemon bars rubbery?
Some movement and looseness is fine, and that’s how lemon bars are, but there shouldn’t be pooled liquid. Don’t overcook them and turn them into a rubbery state, either. They do firm up as they cool. Cool them for about 1 hour at room temperature, and then refrigerate them for at least 3 hours before slicing.
How do you cut bars cleanly?
To make perfect cuts, have a bowl of warm water nearby while you’re cutting the bars. Wet the knife in the warm water, wipe it clean with a dry dish towel, and make one cut. Repeat the process until the bars are completely cut.
Why do my bars taste bitter?
The white part of the rind is very bitter, and when you accidentally take too much of it, the filling can get a bitter taste. In this case, you might need to dust much more powdered sugar on top before serving to balance the bitter taste.
Why are my lemon bars white on top?
this is a layer of air bubbles from the eggs rising to the surface.
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