Delicious, easy and healthy protein lemon bars recipe with almond flour crust, Greek yogurt, and fresh lemon. Perfect for dessert trays, potlucks, or a weeknight treat.
A healthy protein lemon bar? Easy peasy, lemon squeezy.
Have you ever dismissed a food, only to later wonder how you ever lived without it? Until recently, I walked past lemon bars without a second thought. Then, during a Memorial Day cookout, a friend brought over a batch. Not wanting to be rude, I tried one-and was instantly hooked. The tangy sweetness was a revelation!
Traditional lemon bars are laden with butter, white flour, and sugar. Not exactly aligned with the Mediterranean pattern of eating. Determined to recreate this treat in a more nutritious form, I experimented with heart-healthy ingredients. The result? A protein packed lemon bar featuring a healthier almond flour crust, protein-rich Greek yogurt, extra virgin olive oil, and fresh lemon.
Even better, these bars provide a great protein package, incorporating healthy plant-based protein from almond flour and fat-free dairy with no saturated fat. They are rich in healthy fats and omega-3s, and have significantly less added sugar and saturated fat than their traditional counterparts.
But wait there's more-- these lemon protein bars are easy! They come together quickly and are great as part of a dessert tray, for pot lucks or a week night treat. I love pairing it with this Spinach and Arugula salad when we host summer dinner parties.
Excited to learn more about the Mediterranean Diet? Start with my Mediterranean Diet for Beginners Guide to learn what to eat and how to build simple Mediterranean meals.
Enjoy!
Instructions
Prepare the crust
Mix ingredients together.
Press into a baking dish.
Bake 15 minutes at 325 degrees Fahrenheit.
Stir maple syrup, lemon zest, yogurt, eggs, vanilla and salt together.
In a separate bowl, use a fork to combine lemon juice and cornstarch. Then gently fold it into the larger bowl of ingredients.
Pour the combined ingredients on top of the prepared crust.
Bake 20-25 minutes at 325 degrees Fahrenheit.
Top Tip
Overbaking these will lead to cracks in the top when they cool. The lemon filling will still be jiggly in the center and the edges will be more solid. You want to remove them before the edges reach a golden brown.
FAQ
YES! You'll use a 13x9 baking dish instead of a 9x9.
I do! Just pop them out of the freezer about two hours prior to serving.
Equipment
For the most part you want to AVOID equipment for this recipe. Skip the whisk and KitchenAid mixer to avoid adding air to the filling. It will result in unsightly air bubbles when you bake the bars. You'll want to go old school and just use bowls and a wooden or metal spoon. Use a fork as noted to combine the lemon juice and cornstarch.
You will need a micro plane or box grater to zest your lemon and a juicer to juice the lemons.
Storage
Store in the refrigerator for 2-3 days. These protein lemon bars will stay good for up to a month in the freezer.
Top Tip
You want to avoid air bubbles in your filling mix since they will be very noticeable after they bake. As noted above, mix the ingredients gently by hand and avoid whisks and your KitchenAid mixer.
📖 Recipe
Ingredients
For the crust:
- 1 ½ cups (180 grams) almond flour
- 1 tablespoon plus 1 teaspoon (20 grams) sugar
- ¼ teaspoon (3 grams) salt
- ⅓ cup (75 mililiters) Extra Virgin Olive Oil
- 2 teaspoons (10 milliliters) vanilla
For the filling:
- ¼ cup (45 milliliters) maple syrup
- Zest of two lemons
- 1 cup (248 grams) plain, non-fat Greek yogurt
- 1 egg white (46 grams)
- 2 teaspoons (10 milliliters) vanilla
- ½ teaspoon (6 grams) salt
- 4 lemons, juiced (approximately ½ cup or 140 milliliters)
- 4 tablespoons (45 grams) cornstarch
Instructions
Prepare the crust
- Mix all ingredients in a medium mixing bowl. Stir until incorporated. The texture should be pliable.
- Press flat into a greased or parchment covered 9x9 baking dish
- Bake at 325 degrees Fahrenheit for 15 minutes
Prepare the filling
- Put all ingredients except the lemon juice and cornstarch into a mixing bowl. By hand, stir maple syrup, lemon zest, yogurt, eggs, vanilla and salt together until it is smooth and no yogurt lumps remain.
- In a separate small bowl, use a fork to mix the lemon juice and cornstarch together. (Try to avoid creating air bubbles.)
- Gently fold the lemon juice and cornstarch mixture into the other ingredients and mix until incorporated.
- Pour the filling on top of the crust. Level with a spatula if necessary.
- Bake at 325 for 25 minutes. The lemon bars will remain slightly jiggly in the middle when done. They will be solid around the edges.
- Let cool on the counter for 30 minutes and then chill in the refrigerator until you are ready to serve.
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