Healthy Honey Lemon Bars - A delicious oatmeal crust topped with a creamy, honey-sweetened filling! If you're a lemon lover, then these are for you!
So, if these look familiar, it's because they are!
I've had this recipe on the blog for some number of years, but I felt like I wanted to perfect it a bit.
This is the new and improved version! The filling is very similar to the original, but the base is a bit different.
The initial inspiration for creating a lemon bar was my mom and Ina Garten, who has a very popular lemon bar recipe. I truly like Ina and watching her show on Food Network.
However, while many of her entrees and sides are relatively healthy, her desserts tend to be heavy in both butter and sugar.
Her lemon bar recipe, for instance, called for three cups of sugar!
I was quite interested to read the comments to see if anyone found the treats too sweet. I was not surprised to see some people writing just that, but some commenters described them as not sweet enough!
About these honey lemon bars:
- The creamy filling dominates!
- These have a light lemon flavor (not tart).
- The filling is creamy and modestly sweet. Read: This is NOT Ina Garten's recipe!
I love how 'clean' this recipe is (it seems anything with a citrus flavor is fresh and clean), and my husband loves that he gets almost five grams of protein per bar!
For those of you allergic to eggs, my Thick Raw Lemon Bars may be more your speed.
They're a delicious, no-bake alternative!
Healthy Honey Lemon Bars
- ¾ cup oat flour
- ⅛ tsp sea salt
- 2 ½ Tbsp melted butter or coconut oil
- 1 ½ Tbsp maple syrup
- 1 large egg white (save yolk for filling)
- 4 large eggs, plus the yolk from the crust
- 1 Tbsp lemon zest
- ⅓ cup lemon juice
- 5 Tbsp honey
- dash sea salt
- ⅓ cup oat flour
- ⅛ tsp powdered stevia
- Preheat the oven to 350 degrees.
- Whisk together the flour and salt.
- Stir the oil, maple syrup, and egg white.
- Mix until smooth and well combined.
- In a WELL-OILED 8 x 8 baking dish, spread the dough into the bottom of the dish. You'll need a spatula for this step.
- Bake the base for 10 minutes.
- Cool while you make the filling.
- Beat the eggs and yolk until a bit frothy.
- Add the remaining ingredients and beat for another minute.
- Pour the mixture atop the baked crust.
- Bake for 12-16 minutes (edges should be a light golden color).
- Cool completely, cut, and serve!
This recipe was updated in May 2021.
To make oat flour, I just grind whole, rolled oats in a Nutribullet. A food processor will work as well.
Some of the items I use to make this recipe include: