Healthy Lemon Bars
by Marly McMillen
A light, zesty treat: these healthy lemon bars are vegan, protein-boosted, and easy to make. Perfect for dessert or an afternoon pick-me-up.
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I swear, I can smell sunshine when I bake lemon bars. That tart, sweet zing seems to reset my day, even when the Kansas City skies are dull. My kitchen still smells like summer every time I slice into a batch of these healthy lemon bars.
I first put this recipe together because I craved that classic lemon bar tang, but wanted something kinder to my body (no dairy, no eggs) and with a touch more protein. As a vegan food blogger who’s always tinkering, this version (with tofu front and center) is hands-down one I can’t stop making.
So pull up a stool, grab your best lemons, and let me walk you through how to make lemon bars that feel indulgent but deliver on clean ingredients.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Rolled oats: Use old-fashioned oats (not instant).
- Almond meal: Look for blanched almond meal (no skin) for a smoother crust.
- Vanilla protein powder: Choose a plant-based protein you like (pea, rice, soy). If it’s unsweetened, you may need a bit more maple syrup.
- Coconut oil: Use refined (neutral) if you don’t want coconut flavor; unrefined adds a soft coconut note.
- Maple syrup: Preferably pure, not “maple flavored.”
- Silken tofu: The key here. Look for “silken” or “soft” in the refrigerated tofu section (often near produce in U.S. stores).
- Soy milk: You can swap for other neutral plant milks (oat, water + nut milk).
- Cornstarch: Helps thicken the filling. Arrowroot or tapioca starch might work in a pinch (but test).
- Lemon (zest + juice): Fresh is best. Meyer lemons add a soft floral nuance if available.
- Turmeric (pinch): Just for color, no flavor impact.
Recipe Shortcuts
- Use a food processor for both the crust and filling (no need to dirty extra bowls).
- If your protein powder is unsweetened, increase maple syrup by 1–2 tbsp.
- If you want bars faster, after cooling you can pop them in the freezer for 20–30 mins to firm up before slicing.
How to Make Healthy Lemon Bars
I’ll admit it: I judge recipes by the aroma that hits me first. And when I made these healthy lemon bars, the smell of zesty lemon and sweet maple practically knocked me over.
But here’s the best part? While they bake, you get to sip coffee, scroll your phone, or just bask in the glow of your own kitchen genius.
Here’s how it all unfolds, step by step… Come bake with me!
Step 1: Meet the Crust
I grab my trusty food processor and start pulsing rolled oats, almond meal, and vanilla protein powder. The oats break down beautifully, and the nutty almond meal makes me think of buttery shortbread…without the butter.
Next comes coconut oil, followed by a drizzle of maple syrup. A few pulses later, and my mixture is coming together like magic. I press this into my prepared pan.
Little kitchen trick: Want to keep these bars nice and neat? Reserve some of the crust crumbs and sprinkle them on top. They add a tiny crunch and keep these bars neat if you’re sneaking them into a lunchbox—or into your own hands for an after-lunch treat.
Step 2: The Lemon Curd that Could
I zest a lemon, watching the yellow flecks curl onto my counter, and juice it into my bowl. Fresh lemon is everything here; skip it, and you’ll notice. Everyone will notice.
Into the same food processor goes silken tofu, soy milk, maple syrup, cornstarch, a pinch of turmeric, and all that gorgeous lemon zest + juice. I pulse it until perfectly smooth. I scrape the sides, pulse again, and grin at the silky texture.
Technically, it’s a curd without eggs. But who’s arguing? It jiggled, it gleamed, it tasted lemony heaven—I’m calling it a curd.
Step 3: Assembly & Baking Adventure
I pour the silky lemon filling over the crust, spreading it gently like frosting a cake. If you choose, sprinkling reserved crumbs on top gives it a rustic, homemade look.
Into the oven it goes, and I lean in close—okay, maybe not too close—and inhale the citrusy aroma rising from my pan. I believe in smelling my desserts!
Edges turn golden, center jiggles—a promise of creamy, tangy perfection.
Step 4: Chill, Slice, and Sneak a Bite
After about 30 minutes of cooling, I’m tempted to cut the bars immediately, but patience is a virtue (sometimes). I pop them in the fridge to firm up.
Then comes my favorite part: slicing. I dip a sharp knife in water, wipe it clean, and cut squares that glisten with golden lemony glow. The first taste? Tart, sweet, creamy, and just firm enough to hold.
And just like that, my kitchen smells like summer, and I’ve got the perfect batch of healthy lemon bars ready to share—or secretly hoard.
Storage Tips
Store bars in an airtight container in the fridge for up to 5 days. If you want longer life, freeze slices (wrapped) for up to 2 months. Thaw in fridge before serving.
When freezing, place parchment or wax paper between layers to prevent sticking.
Tips and Hacks
- Let bars chill thoroughly before slicing—this prevents tearing.
- If the filling seems too runny, you can bake it for a few extra minutes (but be careful not to overbake).
- For cleaner slices, warm your knife slightly (dip in hot water, wipe dry) between cuts.
- If your kitchen is warm, chill the slab 10 minutes in the freezer before slicing.
- Don’t skip zest! It gives a huge lemon impact.
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Healthy Lemon Bars
Ingredients
Oatmeal Crumb Crust
- 1 cup rolled oats
- ½ cup almond meal
- ½ cup vanilla protein powder
- ⅓ cup coconut oil
- 3 tablespoons maple syrup (add more if your protein powder is unsweetened)
Tofu Lemon Custard
- 1 lemon
- 12 oz silken tofu
- ¾ cup soy milk
- ⅓ cup maple syrup
- 2 tablespoons cornstarch
- pinch turmeric (for color)
Instructions
For the Oatmeal Crust:
- Preheat oven 350°F/175°C. Line an 8-inch square baking dish with parchment paper and a light coating of oil.
- Combine the oats, almond meal, and salt in a food processor. Pulse in short bursts to create a crumbly texture. Add the remaining ingredients and pulse a couple of times to combine.1 cup rolled oats, ½ cup almond meal
- Press the crumb mixture into the bottom of the prepared pan. Note: You can reserve some crumble to sprinkle over the top of the bars.
For the Tofu Lemon Curd:
- Zest the lemon. Then cut it half and juice it.
- In the same food processor bowl (no need to wash it out), add the tofu, lemon zest, lemon juice, sugar, milk, cornstarch, and turmeric. Pulse until completely smooth.
- Pour the lemon filling over the crust in the pan.
- Bake for 35 to 40 minutes, or until golden brown around the edges.
- Allow pan to sit on counter for 30 minutes after baking. Refrigerate for a couple of hours or until the bars are set.
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
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Frequently-Asked Questions
Can I substitute the silken tofu?
We don’t recommend swapping it for firm tofu—it changes texture. But if you’re avoiding soy, try full-fat coconut cream (blend until silky) and increase cornstarch slightly (test a small batch first).
Will these freeze well?
Yes—individually wrap bars or layer with parchment. Thaw in the fridge before eating.
Can I make mini bars (like lemon protein bars)?
Absolutely! At 9 grams of protein per square, these make a tasty protein bar. For even more protein content, add 1-2 tablespoons of vanilla protein powder to the filling. Reserve some of the crust to top the bars before baking, making them a convenient grab-and-go protein treat.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
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