If I make springtime recipes, the warm weather will come, right? So here you have Protein Lemon Bars! Tangy and sweet high-protein deliciousness!
When I started looking around for sugar-free and gluten-free lemon bar recipes, I found this one that calls for a whole lemon. A whole lemon! Of course I was intrigued, so I adapted that filling recipe. I just purchased this Nutri Ninja high-powered blender, and I couldn't wait to see it in action. It did not disappoint!
I originally made these with a protein that is now discontinued, but this vanilla whey would work well also.
For the powdered sugar topping, I used this confectioner's style erythritol. It's my new favorite thing! :) I also used it in the base and filling, although other sweeteners would be fine there. I just like to keep the list of ingredients short to make things easier.
These Protein Lemon Bars are delicious, and you must try them! Really! I'm usually a chocolate dessert kind of girl, but when you use fresh delicious ingredients, you really do get incredible results. Give this recipe a try!
Best if ingredients are at room temperature.
- Preheat oven to 325F (163C).
- Line a 7" square (or similarly sized) pan with parchment paper (if not using a silicone pan).
- Mix applesauce and coconut oil until well combined.
- Mix in remaining ingredients for the base and mix until smooth.
- Spoon into parchment-lined pan, and spread it evenly.
- Bake for about 14 minutes, until almost baked and firm.
- Meanwhile, cut the ends off the whole lemon and throw them away.
- Cut the rest of the lemon into chunks and take out any seeds.
- In a high-powered blender or food processor, blend the lemon chunks with the lemon juice until smooth (or not, lemon bits are ok!)
- Add remaining filling ingredients and blend to combine.
- Remove the pan from the oven (when base is ready) and pour filling mixture on top.
- Lower the oven temperature to 300F (150C), and bake for about 8 minutes. Check to see if the filling has stopped jiggling. If not, check every 1-2 minutes.
- Let cool at room temperature, and then let cool completely in the refrigerator.
- Top with some additional confectioner's style erythritol, and enjoy!
Also, the arrowroot powder is there as a thickener. I would not recommend omitting it, although I haven't tried the recipe without it.