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!!

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