Greek yogurt lemon bars
60 min · 8 g protein · 113 cals / serving
Sharp, bright lemon bars with a soft-set filling of eggs, Greek yogurt and plenty of fresh lemon over a buttery oat and whey base. The tang is all there; most of the sugar and butter are not.
Ingredients
Base
- 1 cup rolled oats, blended to flour
- 1 scoop whey protein, vanilla
- 1 1/2 tbsp butter, melted
- 3 tbsp liquid egg white
- a pinch salt
Lemon filling
- 3 eggs
- 1 2/3 cups nonfat Greek yogurt
- 1/2 cup lemon juice, from about 3 lemons
- 2 tbsp lemon zest, from 2 of the lemons
- 3 tbsp cornstarch
- 3 tbsp granulated sugar
- 1/2 tsp stevia, pure extract powder, or a sweetener that replaces 1/2 cup (100 g) sugar
Steps
- Heat the oven to 350°F and line a 8 inch square tin with baking paper. Mix the oat flour, whey, salt, melted butter and egg white into a damp, crumbly dough, press it firmly into the tin and bake 12 minutes, until just golden at the edges.
- Meanwhile, whisk the yogurt, lemon juice, zest, cornstarch, sugar and stevia until completely smooth. Taste it now, before the eggs go in: it should be sharp but pleasantly sweet, so add a little more sweetener if your lemons are very sour. Then whisk in the eggs.
- Lower the oven to 325°F. Pour the filling over the hot base and bake 25–30 minutes, until the edges are set and the center barely wobbles when you nudge the tin; the center should read 160°F.
- Cool to room temperature, then chill at least 3 hours before cutting into 12 bars with a hot, wiped knife.
Good to know
Why the lower oven for the filling?
Yogurt and eggs curdle and crack if they get too hot. A gentle oven sets the filling into a smooth custard, and it keeps firming as it chills, so take it out while the middle still wobbles.
Bottled or fresh lemon juice?
Fresh, and the zest is not optional. The zest carries the perfumed lemon oil that makes a lemon bar taste of lemon rather than just sour.
Alternative
Per
- Calories
- 160
- Protein
- (30%)
- 12 g
- Fat
- (27%)
- 5 g
- Carbohydrates
- (44%)
- 18 g
- of which sugar
- 7 g
- Fiber
- 1 g
- Sodium
- 135 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1356 kcal goes into the pot and 928 g of ingredients comes out as about 850 g of food: 160 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.