Ingredients
For the Crust:
- 1 ½ cups rolled oats (or gluten-free oats)
- ¼ cup coconut sugar (or maple syrup)
- 4 tablespoons coconut oil, melted
- Zest of 1 lemon
For the Lemon Blueberry Filling:
- 2 large egg yolks
- 14 ounces coconut condensed milk (or low-fat condensed milk)
- ½ cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix oats, coconut sugar, melted coconut oil, and lemon zest.
- Press the mixture into an 8×8-inch parchment-lined baking dish.
- Bake for 10–12 minutes, until golden and firm. Let it cool.
Make the Lemon Blueberry Filling:
- In a large bowl, whisk together the egg yolks and coconut condensed milk until smooth.
- Gradually whisk in the lemon juice and zest, and fold in the blueberries.
Bake and Chill:
- Pour the filling over the cooled crust and spread evenly.
- Bake for 16–18 minutes until the filling is set but slightly jiggly in the center.
- Let cool at room temperature for an hour, then refrigerate for another hour before cutting.
Notes
- Customizations: Use gluten-free oats for a gluten-free version, coconut condensed milk for dairy-free, and stevia or monk fruit to reduce sugar.
- Freezing Tip: Wrap bars individually for up to 2 months of freezer storage.
- Superfood Boost: Add chia or flaxseeds to the crust for extra fiber and omega-3s.
- Prep Time: 15 minutes
- Cook Time: 16-18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bar
- Calories: 150-180 kcal
- Sugar: 8-12 grams
- Sodium: 50-100 mg
- Fat: 8-10 grams
- Saturated Fat: 4-6 grams
- Unsaturated Fat: 3-4 grams
- Trans Fat: 0 grams
- Carbohydrates: 18-22 grams
- Fiber: 2-4 grams
- Protein: 3-5 grams
- Cholesterol: 50-70 mg
Keywords: Healthy lemon bars, gluten-free dessert, low-sugar lemon blueberry bars, dairy-free lemon bars, guilt-free dessert