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Protein Lemon Bars

High Protein Lemon Bars - Bright, Zesty, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Almond flour (finely ground)
  • Oat flour (or grind rolled oats in a blender)
  • Vanilla protein powder (whey or plant-based)
  • Unsalted butter (or coconut oil for dairy-free)
  • Greek yogurt (2% or 0%; use a thick, unsweetened kind)
  • Eggs (large)
  • Lemons (you’ll need both juice and zest)
  • Sweetener: honey, maple syrup, or granulated sugar/monk fruit
  • Cornstarch (or arrowroot)
  • Vanilla extract
  • Salt
  • Optional: powdered sugar or powdered erythritol for dusting

Method
 

  1. Prep the pan. Heat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment, letting it overhang for easy lifting. Lightly mist with oil.
  2. Make the crust. In a bowl, mix 1 cup almond flour, 1/2 cup oat flour, 1 scoop (about 30 g) vanilla protein powder, a pinch of salt, and 2 tablespoons sweetener. Stir in 5 tablespoons melted butter (or coconut oil) until a dough forms.
  3. Press and par-bake. Press the crust firmly into the pan. Dock lightly with a fork. Bake 10–12 minutes, until set and just starting to color at the edges. Cool 5 minutes while you make the filling.
  4. Whisk the filling. In a medium bowl, whisk 3 large eggs until smooth. Add 1 cup Greek yogurt, 1/2 cup fresh lemon juice (about 3–4 lemons), 1 tablespoon lemon zest, 1/3–1/2 cup sweetener (to taste), 1 scoop (about 20–25 g) vanilla protein powder, 2 tablespoons cornstarch, 1 teaspoon vanilla, and a pinch of salt. Whisk until silky with no lumps.
  5. Adjust sweetness and tang. Taste the filling. If it’s too tart, add a little more sweetener. If it’s too sweet, add a squeeze more lemon juice. Aim for balanced but bright.
  6. Pour and bake. Pour the filling over the warm crust. Bake 18–24 minutes, until the center is set with a slight jiggle and the edges look matte. Do not overbake or it can turn rubbery.
  7. Cool and chill. Let the pan cool to room temperature, then chill for at least 2 hours (overnight is best). This sets the texture so the bars slice cleanly.
  8. Slice and finish. Lift out using the parchment and cut into 12–16 bars. Dust lightly with powdered sugar if you like. Serve cold or at cool room temperature.