Happy almost weekend! I have a short day tomorrow before getting on a plane. My husband and I are heading to Florida to spend the weekend with family, celebrating his uncle who passed away recently. It’ll be my first Irish wake, which they cleverly timed to line up with St. Patrick’s Day. And because I’m fortunate to have amazing in-laws (and not just his parents and sister, but aunts, uncles and cousins too), I’m looking forward to seeing everyone and remembering Mike. Before I go though, I just have to share this dessert recipe, which will help you usher in spring! It’s a remake of my mom’s classic lemon bars. Hers were always a staple for our Christmas dessert spread every holiday season, and we’d often make them for Easter as well. However, they were just loaded with sugar and butter, so I had to get to work cleaning them up a bit. And after a few tries, I nailed it! My husband gave these an enthusiastic two thumbs up, which is saying something cause he doesn’t care as much about healthier versions of desserts as I do. Both of my kids (ages 7 and 5) adore these too! These healthy lemon bars have a perfectly buttery, crisp shortbread crust and a super creamy lemon custard layer on top. It’s just the right balance of tart and sweet. You’ll be happily sinking your teeth into these pretty little bars for a dessert fix no matter the time of day. And you’ll be happy to know that they are whole wheat and naturally sweetened! Plus, they are really easy to make and just 7 ingredients! A must try! You might also like these healthy no bake cheesecake bites or strawberry yogurt cake for more healthier desserts. Or these raw date brownies for a chocolate fix! OK, let’s get to baking. If you want to jump to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section. Pro tip: Using a lemon squeezer can also help you get all of the juice out of your lemon. I use and love this one.
Recipe Notes
Flour: I use white whole wheat flour to make these whole grain, but you could substitute regular all-purpose flour if you prefer. I believe gluten-free or coconut flour would also work, but I haven’t tested those. Maple syrup: You can substitute honey instead of the maple syrup for these, which I have done before. But I prefer the flavor with the pure maple syrup. Lemon: I think these have the perfect amount of lemon flavor and sweetness. But if you want to increase the lemon flavor, feel freeze to zest one of your lemons before squeezing it and adding the zest to the batter. Sweetness: You could also increase the maple syrup in the filling from ⅓ cup to ½ cup for some extra sweetness.
You’ve also got lots of options for how to serve these.
Serving Ideas:
You can cut the lemon squares into 9 large squares from your 8x8 pan, or make 12 square/rectangle pieces or 16 smaller squares. Or you can make the super cute tiny squares - which would be great for a party. (That’s what I did above on that little white plate.) Cut 9 large squares from your pan (2 cuts down and 2 cuts across). Then cut each large square into four mini squares. This recipe uses an 8x8 pan. You could also double the recipe and use a 9x13 pan if you need more lemon bars. As I mentioned, we always had these at Christmas time, but they are also a perfect springtime and Easter dessert. They also make a great sweet treat to have at a bridal shower, baby shower or just at a brunch party. Finally, while these are naturally sweetened for the crust and the filling, I do highly recommend you top them with a good dusting of powdered sugar. This gives them the classic lemon bars look and adds just an extra touch of sweetness. I will give you the heads up that the powdered sugar melts into the lemon bars after a while, so I recommend you sprinkle it on before you serve them. I hope you give these healthy lemon bars a try, for Easter, for spring, for a wedding or bridal or baby shower, around the holidays or just to celebrate anytime! Enjoy! XO, Kathryn Flour: I use white whole wheat flour to make these whole grain, but you could substitute regular all-purpose flour if you prefer. I believe gluten-free or coconut flour would also work, but I haven’t tested those. Maple syrup: I have used honey instead of the maple syrup for these, but I prefer the flavor with the pure maple syrup. Lemon flavor: I think these have the perfect amount of lemon flavor and sweetness. But if you want to increase the lemon flavor, feel freeze to zest one of your lemons before squeezing it and adding the zest to the batter. Sweetness: You could also increase the maple syrup in the filling from ⅓ cup to ½ cup for some extra sweetness. Serving: You can cut the lemon squares into 9 large squares from your 8x8 pan, or 12 square/rectangle pieces or 16 smaller squares. Or you can make the super cute tiny squares by cutting 9 large squares from your pan and then cut each large square into four mini squares. Double: This recipe is made in an 8x8 pan. You could double the recipe and use a 9x13 pan if you need more.
New Star Foodservice 42856 Enameled Aluminum Lemon Squeezer, Yellow New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8 Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
