Daphne Oz’s Reduced Guilt Triple Lemon Bars


I pinned this recipe for Daphne Oz’s reduced guilt triple lemon bars almost a year ago. Since then, I always wanted to make them, but had never used coconut oil in my baking before. Alas I took the plunge and bought a jar online, and have had fun experimenting with the ingredient since. The first thing I made with my new-found coconut oil was these tartly delicious lemon bars. I kept Daphne’s recipe almost the same, except for using rolled oats in the crust and skipping the additional lemon peel on top of the finished product. These bars are surely a unique switch-up from traditional lemon bars if you are looking for a healthier recipe. The coconut oil gives a fragrant taste to the dessert, and the oats in the crust offer a unique chew to what is normally a shortbread base. Personally, I prefer old fashioned lemon bars, but this recipe will be nice to have on hand if I’m looking for some reduced guilt, (as the title implies).

Daphne Oz's Reduced Guilt Triple Lemon Bars
Prep time
Cook time
Total time
Serves: 24
  • For the Oatmeal Crust:
  • ½ cup Coconut Oil
  • ¼ cup Granulated Sugar
  • 1 teaspoon pure vanilla Extract
  • 1 lemon's zest (reserve juice for filling)
  • 1&1/2 cups Rolled Oats (ground)
  • ½ teaspoon Salt
  • --------------------
  • For the Filling:
  • 7 large Eggs
  • 2 cups Granulated Sugar
  • ¾ cup freshly squeezed Lemon juice
  • 1 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ---------------
  • For Serving:
  • ½ cup Confectioners Sugar
  1. Preheat oven to 350 degrees. In a stand mixer, beat together the coconut oil, sugar, vanilla, and lemon until combined. Add the ground oats and salt, beating until well combined. Spread into a lightly greased 9x13 inch cake pan. Bake for 12 minutes or until lightly golden and cooked through. Let cool on wire rack at least twenty minutes.
  2. While base is cooling, whisk together the eggs, sugar, and lemon juice in a stand mixer.
  3. In a separate bowl, mix together the flour, baking powder, and salt. Slowly add to the egg mixture while whisking at low speed. Whisk until combined.
  4. Pour over baked crust. Bake for 35 minutes or until set. Let cool on wire rack.
  5. Before serving, dust generously with powdered sugar.


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