I’m a huge fan of lemon bars. They’re definitely up there as one of my favorite desserts.  Many of you requested a healthy version, and this definitely fits the bill.  It has all the flavors you’ll find in a traditional lemon bar, but without all the sugar, carbs & refined flour.  Let me know how you like them!

No-Bake Lemon Bars (gluten free)

Makes 16 squares

Crust:

1/2 cup almond butter, smooth (could also use natural peanut butter, or for nut free use Sunbutter)
1/4 cup unsweetened medium coconut
2 x 30 gram scoops vanilla whey protein (I use Whey Gourmet Naturelle) *See Note
1/2 cup oat flour (just grind up oats in your blender or food processor)
15 drops liquid stevia (SweetLeaf or NuNaturals)
2-3 Tbsp water

Filling:

1 Tbsp lemon zest
1/3 cup lemon juice, strained (from about 2 lemons)
1 egg
50+ drops liquid stevia (or to taste)

*Note: You could omit protein if you want, or use 1 scoop of your favorite kind (brown rice, soy protein etc.) If you omit protein completely, you won’t need to add the water.

In a bowl, mix together all the crust ingredients, adding the water last.  You want enough water to just hold it together.  If its too crumbly add more water. You just don’t it too sticky.  Press the crust into an 8×8 dish sprayed with cooking spray.

In a small saucepan, add the lemon juice, zest & stevia over low to medium heat.  Immediately add the 1 egg and whisk until the mixture thickens. (You don’t want to add the egg too late after the lemon mixture is hot or you risk scrambling the egg).  Taste and add more stevia if desired.  I liked it a little bit on the tart side, as when its paired with the sweeter crust, it was perfect.

Pour the filling over the crust and spread until even.

Cover with foil and chill in the fridge for at least 1 hour.  Cut into 16 squares and keep stored in the fridge or freezer.  Do not stack them or it will ruin the filling on top.

Nutrition (per square)   Calories: 86   Fat: 5.7g   Carbs: 4.7g   Fiber: 1.5g   Sugar: 0.8g   Sodium: 25mg   Protein: 5.1g