No-Bake Lemon Bars

April 17, 2012

in Breads, Muffins, Cookies, Protein Bars, Recipes

no bake lemon bars -

I’m a huge fan of lemon bars. They’re definitely up there as one of my favorite desserts.  Many of you requested a healthy version, and this definitely fits the bill.  It has all the flavors you’ll find in a traditional lemon bar, but without all the sugar, carbs & refined flour.  Let me know how you like them!

No-Bake Lemon Bars (gluten free)

Makes 16 squares


1/2 cup almond butter, smooth (could also use natural peanut butter, or for nut free use Sunbutter)
1/4 cup unsweetened medium coconut
2 x 30 gram scoops vanilla whey protein (I use Whey Gourmet Naturelle) *See Note
1/2 cup oat flour (just grind up oats in your blender or food processor)
15 drops liquid stevia (SweetLeaf or NuNaturals)
2-3 Tbsp water


1 Tbsp lemon zest
1/3 cup lemon juice, strained (from about 2 lemons)
1 egg
50+ drops liquid stevia (or to taste)

*Note: You could omit protein if you want, or use 1 scoop of your favorite kind (brown rice, soy protein etc.) If you omit protein completely, you won’t need to add the water.

In a bowl, mix together all the crust ingredients, adding the water last.  You want enough water to just hold it together.  If its too crumbly add more water. You just don’t it too sticky.  Press the crust into an 8×8 dish sprayed with cooking spray.

In a small saucepan, add the lemon juice, zest & stevia over low to medium heat.  Immediately add the 1 egg and whisk until the mixture thickens. (You don’t want to add the egg too late after the lemon mixture is hot or you risk scrambling the egg).  Taste and add more stevia if desired.  I liked it a little bit on the tart side, as when its paired with the sweeter crust, it was perfect.

Pour the filling over the crust and spread until even.

Cover with foil and chill in the fridge for at least 1 hour.  Cut into 16 squares and keep stored in the fridge or freezer.  Do not stack them or it will ruin the filling on top.

Nutrition (per square)   Calories: 86   Fat: 5.7g   Carbs: 4.7g   Fiber: 1.5g   Sugar: 0.8g   Sodium: 25mg   Protein: 5.1g

Follow Me


I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
Follow Me

Latest posts by Kristine (see all)

  • guest

    Just wondering if I can use PB2 for some of the almond butter? thanks!

    • Kristine Fretwell

      You could try but make it into a paste first. No guarantees though as I haven’t tried it. Let me know if it works!

  • Matt @ FaveHealthyRecipes

    This recipe looks great! I would love it if you linked up this post to my blog hop for a chance to win a cookbook prize package:

    • Kristine Fretwell

       Sounds like fun! Done!

  • Niki K.

    What gives the bar that glazed look? They look too good.

    • Kristine Fretwell

      I think the glaze just gets shiny. The filling is like a custard really…like traditional lemon bars.

  • Danielle

    I can’t wait to try these. Is there a difference between medium coconut and shredded? Thanks 🙂

    • Kristine Fretwell

      Medium coconut is shredded, but there are different types of shreds if that makes sense. There are long ones usually called fancy coconut, but they are usually sweetened. Unsweetened medium coconut is the most common one for baking, so you should find it at any store in the baking section.

      • Danielle

        Okay, thanks 🙂 It’s probably what I bought at superstore.

  • Amanda Dyal

    If I dont have liquid Stevia can I use agave? if so, how much?

    As for the unsweetened coconut – is that the shredded stuff in the baking isle?
    forgive me as I don’t bake (I’ve mentioned that before) lolLoved the donut muffins, can’t wait to make these!

    • Kristine Fretwell

      You can use agave…just use enough to taste. Crust probably a few Tbsp and in the filling prob the same.
      Yes, the coconut is the shredded one. Just get the unsweetened as there is both. Kristine Fretwell, Busy But Healthy,

  • Anna @ The Guiltless Life

    Ooh Kristine you KNOW you have me with these! Great stats, protein and stevia sweetened? Oh and of course not to mention delicious lemon bars?? Hells yah!

    • Kristine Fretwell

      Agreed! Love when that happens!

Previous post:

Next post: