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Baked Low-Sugar Tangy Lemon Bars

These low-sugar, diabetes-friendly, and high-fibre Baked Lemon Bars combine a nutty crust with a creamy, tangy filling made from Greek yogurt and fresh lemons. Bright and refreshing, they’re the perfect dessert for spring, summer, or any special occasion.
Servings: 16 bars
Calories: 126.3kcal
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes

Ingredients

Ingredients for the Crust:

  • ¾ cup almond flour
  • ½ cup whole wheat flour sprouted
  • ¼ cup flaxseed ground
  • 2 tbsp cornstarch
  • ¼ tsp salt
  • 1 egg white large
  • 5 tbsp butter unsalted, melted
  • ¾ tsp vanilla extract

Ingredients for the Lemon Filling:

  • ½ cup Greek yogurt plain
  • ⅓ cup cream cheese softened
  • ¼ cup lemon juice freshly squeezed
  • 2 tbsp lemon zest
  • 1 egg large
  • 1 egg yolk
  • 2 tsp honey
  • ½ tsp vanilla extract
  • 2 tsp cornstarch
  • 1 pinch salt
  • ⅛ tsp turmeric

Equipment

  • 8x8-inch Baking Pan
  • mixing bowls
  • Whisk

Instructions

  • Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
  • In a bowl, combine almond flour, whole wheat flour, ground flaxseed, cornstarch, and salt.
    ¾ cup almond flour, ½ cup whole wheat flour, ¼ cup flaxseed, 2 tbsp cornstarch, ¼ tsp salt
  • Add the egg white, melted butter, and vanilla extract. Mix until a cohesive dough forms.
    1 egg white, 5 tbsp butter, ¾ tsp vanilla extract
  • Press the dough firmly and evenly into the bottom of the prepared pan.
  • Bake for 12-15 minutes, or until the crust is lightly golden. Let it cool while you prepare the filling.
  • In a large bowl, whisk together Greek yogurt, softened cream cheese, lemon juice, lemon zest, vanilla extract, and honey until smooth.
    ½ cup Greek yogurt, ⅓ cup cream cheese, ¼ cup lemon juice, 2 tbsp lemon zest, ½ tsp vanilla extract, 2 tsp honey
  • Add the egg, egg yolk, cornstarch, salt, and turmeric. Mix well until the filling is creamy and fully combined.
    1 egg, 2 tsp cornstarch, 1 pinch salt, ⅛ tsp turmeric, 1 egg yolk
  • Pour the lemon filling over the pre-baked crust and bake for 20 minutes, or until the filling is set and no longer jiggly in the center.
  • Let the lemon bars cool completely in the pan, then refrigerate for at least 1 hour before slicing.
  • Use the parchment paper to lift them out of the pan for easier cutting.

Cooking Tips

  • Extra Lemon Flavour: Add an additional teaspoon of lemon zest for a tangier filling.
  • Gluten-Free Option: Replace the whole wheat flour with an equal amount of gluten-free flour blend.
  • Sweetness Adjustment: If a slightly sweeter dessert is desired, increase honey in the filling to 1 tablespoon. You can also dust about 1/2 tablespoon of powdered sugar over top of the bars after baking. Note that both these additions will increase total sugars. 
  • Even Baking: Make sure the crust is fully cooled before adding the filling to prevent overcooking the edges.
  • Make Ahead: These bars taste even better after chilling overnight as the flavours develop.

Nutrition

Nutrition Facts
Baked Low-Sugar Tangy Lemon Bars
Serving Size
 
1 bar
Amount per Serving
Calories
126.3
% Daily Value*
Fat
 
9.6
g
15
%
Saturated Fat
 
3.7
g
23
%
Trans Fat
 
0.1
g
Cholesterol
 
36.9
mg
12
%
Sodium
 
65
mg
3
%
Potassium
 
65.6
mg
2
%
Carbohydrates
 
7.4
g
2
%
Fiber
 
1.8
g
8
%
Sugar
 
1.5
g
2
%
Protein
 
3.8
g
8
%
Vitamin C
 
2.5
mg
3
%
Vitamin D
 
0.2
µg
1
%
Calcium
 
36.1
mg
4
%
Iron
 
0.6
mg
3
%
Magnesium
 
17.7
mg
4
%
Zinc
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.