Healthy Lemon Bars

Bright and creamy, these healthy lemon bars deliver classic tang without eggs or dairy. The crust is chewy, nutty, and wholesome, while the silken tofu–powered curd sets firm with a refreshing citrus punch.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 35

Resting Time 30

Total Time 1 15

Servings slices

Calories 246kcal

Author Marly McMillen

Equipment

Food Processor

Ingredients

Oatmeal Crumb Crust

1 cup rolled oats
½ cup almond meal
½ cup vanilla protein powder
⅓ cup coconut oil
3 tablespoons maple syrup (add more if your protein powder is unsweetened)

Tofu Lemon Custard

1 lemon
12 oz silken tofu
¾ cup soy milk
⅓ cup maple syrup
2 tablespoons cornstarch
pinch turmeric (for color)

Cups - Metric

Instructions

For the Oatmeal Crust:

Preheat oven 350°F/175°C. Line an 8-inch square baking dish with parchment paper and a light coating of oil.
Combine the oats, almond meal, and salt in a food processor. Pulse in short bursts to create a crumbly texture. Add the remaining ingredients and pulse a couple of times to combine.
1 cup rolled oats, ½ cup almond meal
Press the crumb mixture into the bottom of the prepared pan. Note: You can reserve some crumble to sprinkle over the top of the bars.

For the Tofu Lemon Curd:

Zest the lemon. Then cut it half and juice it.
In the same food processor bowl (no need to wash it out), add the tofu, lemon zest, lemon juice, sugar, milk, cornstarch, and turmeric. Pulse until completely smooth.
Pour the lemon filling over the crust in the pan.
Bake for 35 to 40 minutes, or until golden brown around the edges.
Allow pan to sit on counter for 30 minutes after baking. Refrigerate for a couple of hours or until the bars are set.

Nutrition