We’ve cut refined sugar out of our diets, but my husband LOVES lemon bars. Unfortunately, most of the substance of a lemon bar is sugar, take that out and there’s not much left. So, I’ve been on a quest to develop a reasonable substitute for his beloved dessert. I started with a recipe for lemon brownies, then adapted it so much it hardly resembled the original, in fact, I’d say it’s a lot more similar to an actual lemon bar- success! Now, don’t go expecting a lemon bar’s exact twin, but if you expect something similar, but more complex, a little more sophisticated and a lot healthier, you won’t be let down! And bonus: no white flour or white sugar, just the good stuff:)
First, combine:
- A generous 1/2 cup honey (or 1/4 honey and 1/4 maple syrup, which is a little tastier, but a bit more expensive too)
- 1 stick of butter, melted
- 1/4 teaspoon sea salt
Beat in your mixer:
- 2 eggs
- 2 egg yolks
- juice from one lemon
- zest from one lemon
Now mix in the honey and butter combo and add:
- 1/2 cup whole wheat flour
- 1/2 cup almond meal/flour
Spread your batter into an 8×8 pan and bake at 350 for 30-35 minutes. The edges will be a bit brown, the center should be spongy.
Now, to be extra fancy, you’re going to make a yogurt topping and zest more lemon on top!
Mix together:
- About one cup Greek yogurt
- Maple syrup to taste (I like it still a bit tart, so I use a couple tablespoons)
- Zest of one lemon
Once your bars have cooled, serve them with a generous dollop of yogurt topping and a sprinkling of lemon zest. Enjoy!!
These are lovely. Nothing like devilishly delicious healthy food. Thanks for sharing, can’t wait to make them this week!
Is there not a link to automatically import this to my PTE Recipe Book?
Hi Tiffany, here’s the link! Happy baking:)
http://www.plantoeat.com/recipes/410386
Does anyone have the calorie count, sodium count etc for these because they sound amazing. Thanks
These sound delicious and I can’t wait to try them! I’ve been looking for a lemon bar recipe without refined sugar.
And to second Tiffany–how do I import this to my PTE recipe book? I would think there would be an easy way.
Here you go Krissa:)
http://www.plantoeat.com/recipes/410386
These look great! Have you ever frozen them?
Sarah, I’ve never tried freezing them, but now I’m curious… Although it’s a small batch and they never last more than a day or two around here anyway:)
they look great. going to try making them for our Valentine’s Day dessert!
thanks
Thanks so much for the awesome-looking recipe! What a coincidence, too. I made (the unhealthy version of) lemon bars just last weekend and was feeling guilty about the ingredients. I can’t wait to try your recipe! Thank you so much for sharing!
These look delicious, Amy! I love lemon bars but have never tried a recipe that wasn’t full powdered sugar- ick! I have meyer lemons from my parents’ tree that will be perfect for this. :)
Could I substitute 1 cup of whole wheat flour for the 1/2 cup whole wheat flour
and 1/2 cup almond meal/flour? My kids are allergic to nuts. I’d love to try these!
Thanks!
Hi Donna, I tried it with 100% whole wheat flour and the texture is much denser and a bit rubbery (not in an entirely bad way) and somehow they were greasier, like the butter didn’t fully incorporate or something. So, you could try it, but expect them to be denser and maybe cut back on the butter. Or maybe try another nut-free flour that’s kind of crumbly (not coconut flour, that soaks up too much moisture), though I can’t think of one off the top of my head… Sorry I don’t have a precise answer, my best suggestion is to experiment!
Amy,
Thanks for the reply! I forgot to check back before I made them and found your assessment to be spot on! I used 1/2 a cup of whole wheat flour and 1/2 a cup of spelt flour (mainly because I’d been itching to try it) and they were almost exactly as you described :D They were still yummy, despite the…interesting texture. The kids haven’t tried them yet but I’m sure it will make NO difference to them at ALL. I’m running into this problem with lots of recipes because a lot call for almond meal/flour and there really doesn’t seem to be an alternative. I guess this means I’m going to have to do lots of baking – and eating – until I find a solution! HA!
Thanks for your reply and the yummy recipe (though I butchered it), Donna
Have you tried cocunut flour?
I know I’m a little slow commenting on this, but I’m so excited to make these today for my dad. It’s his birthday celebration and he has been off sugar for 15 years or so. It’s always fun to make something great for him! Just curious if you’ve ever tried this with coconut oil instead of butter? I might try that next unless you think it’s a bad idea.
Hi Camille, happy birthday to your dad:) I haven’t tried it with coconut oil, so I’m not sure how it would turn out. Could be yummy, could be weird! Let me know how it turns out if you do try it. And maybe start with only substituting half or something? Good luck!
I am coming to this post very late, but just wanted to say as someone who is recently embarking on a sugar-free life, these sounded delicious – I’ve just made them myself (my first attempt at baking with natural sweeteners) and they were delicious! http://eattheearth.wordpress.com/2012/08/10/a-moist-lemon-cake-made-with-natural-sweeteners/ Thanks so much for sharing – I’m looking forward to more baking without sugar xXx
Hi, can you substitute the wheat flour and use 1 cup almond flour? OR Can you substitute the 2 flours (almond/wheat) with garbanzo bean or brown rice flour ? Thank you. :)
or just replace the wheat flour with garbanzo bean or brown rice flour ? Thank you.