How to Make a Healthier Lemon Bar
Healthy RecipesIn the Kitchen With Everyday Health

A Gluten-Free Lemon Bar Recipe

Everyday Health's staff nutritionist, Kelly Kennedy, RDN, shows you how to make a healthy lemon bar.
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Published on May 25, 2023
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Lemon bars are a classic dessert that originated in the United States, typically consisting of a shortbread crust, a tangy, sweet-and-sour lemon filling, and a dusting of powdered sugar. The dessert is usually served in small squares, which is how they got their name. The first printing of a lemon squares recipe was in the United States in the 1960s. Since that time, their popularity has grown tremendously, and you can now find them just about anywhere, from a summer picnic to a baby shower!

In traditional lemon squares, the shortbread crust is typically made with flour, butter, sugar, and sometimes a pinch of salt. The crust is pressed into a baking dish and baked until lightly golden brown. Then, a lemon filling is made with eggs, sugar, fresh lemon juice, lemon zest, and sometimes flour or cornstarch to thicken the mixture. The lemon filling is poured over the cooked crust and then baked until set. Once cooled, the lemon squares are dusted with powdered sugar. Unfortunately, this makes for a mixture that is high in sugar and saturated fat, according to data from the U.S. Department of Agriculture (USDA), which is why they are not usually considered a healthy dessert.

But don’t worry, citrus lovers! With a few simple swaps, lemon squares can be made with healthier fats and less sugar. Some versions (like the one below) are even gluten-free and dairy-free, making them a perfect choice for anyone at your next party!

lemon bars
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Healthier Lemon Bars

Lemon bars are a favorite dessert, well-loved for their bright, citrusy tang. This version uses maple syrup as a natural sweetener and no butter, cutting back on the saturated fat and added sugar you’ll find in traditional lemon bar recipes. Plus, it’s gluten- and dairy-free, but tastes as delicious as the original.

contains  Tree Nuts, Eggs
5.0 out of 3 reviews

SERVES

16

CALORIES PER SERVING

122

AUTHOR

Kelly Kennedy, RDN

PREP TIME

15 min

COOK TIME

40 min

TOTAL TIME

55 min

Ingredients

1½ cups almond flour
⅔ cups pure maple syrup, divided
1 tsp pure almond extract
½ tsp kosher salt, divided
4 large eggs, lightly beaten
3 lemons (1 zested, all juiced)
¾ tsp baking powder
2 tbsp cornstarch
Fresh mint leaves or fresh blueberries for garnish (optional)

Directions

1

Preheat oven to 325 degrees F. Line a 9x9-inch baking dish with parchment paper and set aside.

2

In a medium bowl, stir together almond flour, ⅓ cup maple syrup, almond extract, and ¼ teaspoon kosher salt. Pour the mixture into the prepared baking dish and use your fingers to press it into the bottom of the pan, covering the entire thing. Use a small amount of water to prevent your hands from sticking. Bake until the crust becomes golden around the edges, about 20 minutes.

3

Whisk together eggs, lemon juice and zest, remaining ⅓ cup maple syrup, ¼ tsp kosher salt, baking powder, and cornstarch until smooth.

4

Pour lemon mixture over hot crust and return the bars to the oven to cook until the filling is cooked through and just starting to brown, about 20 to 25 minutes. Allow the lemon bars to cool completely before cutting into 16 squares. Garnish with fresh mint or blueberries, as desired.

Nutrition Facts

Amount per serving

Serving size1 bar

calories

122

total fat

5g

saturated fat

0.4g

protein

5g

carbohydrates

14g

fiber

0.8g

sugar

9.2g

added sugar

8.1g

sodium

75mg

Tips

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

TAGS:

Tree Nuts, Eggs, Diabetes-Friendly, Heart-Healthy, Mediterranean, Gluten-free, Vegetarian, Low-Sodium, Family-Friendly, Dessert

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Lynn Grieger, RDN, CDCES

Medical Reviewer

Lynn Grieger is a registered dietitian-nutritionist, certified diabetes care and education specialist, certified personal trainer, and certified health and wellness coach. She completed requirements to become a registered dietitian at Valparaiso University in 1987 and completed a dietetic internship at Ingalls Memorial Hospital in Harvey, Illinois, in 1988. 

Lynn brings her expertise in nutrition, exercise, and behavior change to her work in helping people reach their individual health and fitness goals. In addition to writing for Everyday Health, she has also written for websites and publications like Food and Health Communications, Today's Dietitian, iVillage.com, and Rodale Press. She has a passion for healthy, nutrient-dense, great-tasting food and for being outdoors as much as possible — she can often be found running or hiking, and has completed a marathon in every state.

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Kelly Kennedy, RDN, LDN

Author

Kelly Kennedy is a licensed dietitian-nutritionist with over 14 years of experience in digital media. She previously managed and oversaw nutrition content, recipe development, meal planning, and diet and nutrition coaching at Everyday Health. She developed and reviewed various meal plans, books, slideshows, and online tools, and oversaw the creation of more than 500 unique recipes. She received her bachelor's degree from the University of Massachusetts, Amherst, and a master's degree from the State University of New York College at Oneonta.

Kennedy enjoys anything that takes her outside, from gardening and playing in the yard with her kids to hiking and even feeding her pet chickens.

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