Healthy dessertsLow carbVegetarian€€
Healthy Lemon Bars with Greek Yogurt
These lemon bars combine the gentle tartness of lemon with the creaminess of Greek yogurt, delighting with a refreshing flavor and a perfectly crisp oat base. A dessert that indulges without refined sugar and leaves you feeling light.
Prep time
15 min
Cook time
35 min
Total time
50 min
Servings
12
Recipe
For the base
Flour, oat, whole grain
100 gPeanuts, virginia, oil-roasted, without salt
50 gSalt, table, iodized
0.25 tspOil, coconut
40 gSyrups, maple
30 mlSyrups, maple
80 mlVANILLA BEAN PASTE, VANILLA
0.5 tspFor the filling
Yogurt, Greek, plain, whole milk
300 gEggs, Grade A, Large, egg whole
2 pieceEggs, Grade A, Large, egg yolk
1 pieceLemon juice, raw
120 mlLemon peel, raw
1 pieceCORN STARCH
15 gPer servingTotal
Calories:158.5 kcal1902.5 kcal
Protein:6.1 g72.6 g
Carbohydrates:15.6 g186.6 g
Fiber:1.3 g16 g
Water:40.8 ml489.6 ml
Fat:8.4 g100.2 g
Micronutrients
Sugar:6.9 g83.2 g
Saturated fat:4.1 g49.4 g
Cholesterol:49.6 mg595.5 mg
Sodium:63.3 mg759.4 mg
Potassium:141.8 mg1701 mg
Calcium:50.3 mg603.1 mg
Iron:0.7 mg8.1 mg
Magnesium:29 mg348.1 mg
Zinc:1 mg12.2 mg
Phosphorus:121.5 mg1457.8 mg
Vitamin C:4.5 mg54.2 mg
Vitamin A:19.3 µg231 µg
Vitamin D:0.2 µg2.9 µg
Vitamin B12:0.3 µg3.5 µg
Instructions
1
Preheat the oven to 175 °C. Line a 20x20 cm baking pan with parchment paper so that the edges hang over the sides (for easier removal).
2
In a blender, grind the oats into a coarse flour. In a bowl, mix the oat flour, almond flour and salt. Add the melted coconut oil, maple syrup and vanilla. Mix until you get a crumbly but sticky mixture for the base.
3
Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, until it turns slightly golden. Remove from the oven and let it cool slightly while you prepare the filling (do not turn off the oven).
4
In a medium bowl, whisk together the Greek yogurt, eggs, egg yolk, sweetener, lemon juice, lemon zest and cornstarch until smooth. Make sure there are no lumps of starch.
5
Pour the filling over the baked base. Bake for another 20–25 minutes. The center should still be slightly "jiggly" when the pan is moved (not liquid, but not fully set), as it will firm up while cooling.
6
Remove the pan from the oven and let it sit at room temperature for 30 minutes, then place it in the refrigerator for at least 2 hours (preferably overnight). Only once the bars are completely cold should you cut them into squares.
Nutritional benefits
Thanks to the use of freshly squeezed lemon juice, this dessert is a natural source of vitamin C, which plays a role in immune system function and the reduction of tiredness and fatigue.
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About the recipe
Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.