The Creamy Lemon Squares feature a smooth, velvety lemon filling over a delicate, buttery crust with bright citrus notes. We prepare these refreshing lemon bars with whole-wheat flour, eggs, maple syrup, olive oil, Greek yogurt, fresh lemon juice, lemon zest, vanilla extract, and a pinch of turmeric. These lemon squares have about 160 calories and 20 g of net carbs. The Creamy Lemon Squares are perfect for afternoon tea, spring and summer gatherings, mid-day snacks, and healthier dessert options. You can serve these lemon squares with fresh mint, fresh raspberries, Greek yogurt, or a cup of green tea.
STATS:
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Course: Dessert, Snack
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Calories: 160 kcal
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Diet: Anti-Inflammatory
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Prep Time: 20 minutes
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Cuisine: American
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Cook Time: 25 minutes
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Portion Size: 1 square
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Cooking Mode: Baking
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Total Servings: 12
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Difficulty: Easy
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Total Time: 45 minutes
TOOLS:
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Vessel
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Whisk
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Pan
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Baking paper
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Spatula
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Cooling rack
INGREDIENTS:
Crust:
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1 cup whole-wheat flour
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3 tbsp. maple syrup
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3 tbsp. olive oil
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1 tsp. vanilla extract
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¼ tsp. salt
Filling:
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⅓ cup fresh lemon juice
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1 tbsp. lemon zest
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2 eggs
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⅓ cup Greek yogurt
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⅓ cup maple syrup
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1 tbsp. whole-wheat flour
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⅛ tsp. turmeric
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
FRESH LEMON JUICE & ZEST: Use real squeezed lemon juice and fresh zest to provide a bright citrus flavor. As another option, use bottled organic lemon juice.
WHOLE-WHEAT FLOUR: To add fiber and structure to the crust and filling, utilize whole-wheat flour. As a substitute, use white whole-wheat flour or 1:1 gluten-free flour.
MAPLE SYRUP: Use maple syrup to provide natural sweetness without refined sugar. As another choice, use honey.
OLIVE OIL: Use olive oil to provide a tender texture in the base. As a substitute, use melted coconut oil or avocado oil.
GREEK YOGURT: Use Greek yogurt to create a creamy texture while keeping the dessert light. As another option, use unsweetened dairy-free yogurt.
TURMERIC: Use a tiny pinch of turmeric for natural golden color and anti-inflammatory benefits. The amount can be changed without altering the taste.
INSTRUCTIONS:
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We warm the oven to 175° Celcius and coat a pan with baking paper.
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Whisk the whole-wheat flour, maple syrup, olive oil, vanilla extract, and salt in a vessel till a soft dough forms.
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Press the dough uniformly into the bottom of the pan and bake for ten minutes.
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Whisk the eggs, Greek yogurt, maple syrup, fresh lemon juice, lemon zest, whole-wheat flour, and turmeric in a different dish till completely smooth.
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Carefully pour the lemon mixture over the warm crust and distribute evenly.
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Bake for approximately fifteen minutes till the center is just set.
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Cool the lemon squares for thirty minutes and then put them in the fridge to set completely.
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Make twelve squares by slicing and then serve.
TIPS:
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Avoid baking the lemon squares for an extra time to maintain the creamy texture.
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Fully cool in the fridge before making slices.
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Dust with a tiny sprinkle of powdered erythritol or top with lemon zest for extra visual presentation.
SERVING SUGGESTIONS:
BREAKFAST & SNACKS:
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Fresh Mint Leaves
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Fresh Raspberries or Blueberries
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Greek Yogurt
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Sliced Strawberries
BEVERAGES:
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Green Tea
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Chamomile Tea
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Iced Lemon Herbal Tea
STORAGE INFORMATION:
FRIDGE: Put the lemon squares in a closed box and refrigerate for nearly 5 days.
FREEZER: Wrap the individual squares and store them for approximately 2 months.
FAQs:
Will we prepare these lemon squares without gluten? Yes, you can swap out whole-wheat flour with a 1:1 gluten-free baking flour.
May we prepare these lemon squares dairy-free? Yes, you can use unsweetened non-dairy yogurt as another choice for Greek yogurt.
Could we include extra lemon flavor? Yes, you can increase the lemon zest by an extra teaspoon for a sharper taste.
NUTRITIONAL FACTS:
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Calories: 160 kcal
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Total Carbs: 23 g
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Net Carbs: 20 g
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Fiber: 3 g
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Sugar: 8 g
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Fats: 6 g
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Proteins: 4 g
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Sodium: 110 mg