Easy lemon bars have a sweetness that will delight you minus the heavy, bloated feeling because they’re so light!
When you’re trying to eat more healthy, it’s critical not to feel deprived. These bars are a great way to satisfy a sweet tooth without going off the rails!
These lemon bars have a creamy, lemony-sweet filling that will remind you of a cold glass of lemonade. This is topped on a cinnamon, honey crust.
how to make easy lemon bars
lemon bar crust
For the crust I used an organic bran cereal with flax and fiber rich grains. I used Nature’s path but the brand doesn’t matter too much. Next I added some butter, honey and cinnamon for a little extra flavor.
If you like graham cracker crust, use the crust recipe from my healthy key lime bars!
lemon bar filling
The filling is a combination of greek yogurt and cream light cream cheese with eggs, Serve confectioners sweetener (which I absolutely LOVE), lemon and vanilla. Easy breezy!
how to store easy lemon bars
Since these bars have cream cheese and yogurt in them, they should be refrigerated. However, they are fine to keep out at room temperature for a couple of hours prior to serving.
how to serve easy lemon bars
When you cut the bars, wipe the knife blade with a paper towel after each cut so it’s cleaner.
I like to dust Swerve confectioners over the bars prior to serving.
other healthy desserts you’ll love:
- dairy-free cheesecake with chocolate ganache
- skillet cinnamon apples with orange cream sauce (whole30, paleo)
- homemade twix bars (keto, GF)
- the most amazing caramel cups (keto)
- fudgy brownies with peppermint & chocolate ganache
Or, check out my keto-friendly lemon bars!Print
These easy lemon bars are light, low calorie, low sugar and packed with nutrients like fiber and omega 3s! It’s like eating lemonade with a fork!
For the crust:
- 2 cups organic bran cereal (I used Nature’s Path Flax Plus Multibran Flakes)
- 1 teaspoon honey
- 1/2 teaspoon cinnamon
- 2 tablespoons unsalted butter
For the filling:
- 6 oz. light cream cheese
- 5.3 oz. plain greek yogurt
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 1/3 cup Swerve confectioners
- 1/3 cup fresh lemon juice (approx. 2 lemons)
- 1 teaspoon lemon zest (approx. 1 lemon)
- 1 teaspoon vanilla
- Preheat oven to 300 degrees. Line the bottom of an 8 by 8 pan with aluminum foil or parchment, leaving it to hang over sides to easily pull bars from pan. Set aside.
- To make the crust, add cereal, honey, cinnamon and melted butter to a food processor and pulse until it turns into crumbs.
- Evenly press the cereal mixture in the prepared pan and bake for 8 minutes. Set aside
- To make the filling, beat the cream cheese with a hand held or stand mixer until smooth (about 1 minute). Beat in yogurt until combined. Then add eggs and egg yolk until combined. Lastly beat in swerve, lemon juice, lemon zest and vanilla extract and mix until no lumps appear.
- Pour filling into the crust and bake for 45-50 minutes or until the center of the bars no longer jiggle.
- Allow bars to cool at room temp on wire rack and then transfer to refrigerator to chill for 3-4 hours or overnight.
- Once chilled, lift the foil out of pan using the overhang on the sides and cut into squares, wiping the knife blade with a paper towel after each cut.
- Store in refrigerator.