A bright, creamy spring dessert made with Cocojune’s Vanilla Unsweetened Protein Yogurt
If you’re craving a dessert that tastes like pure sunshine, these Gluten‑Free & Dairy‑Free High‑Protein Lemon Bars are about to become your new spring obsession. They’re sweet, tangy, creamy, and made with simple, allergy‑friendly ingredients — the kind of treat that feels nostalgic but still fits perfectly into a gluten‑free, dairy‑free lifestyle.
The secret to their dreamy texture is @cocojune_organic Vanilla Unsweetened Protein Yogurt. It adds the perfect amount of creaminess, vanilla bean warmth, and protein to the lemon custard filling without any dairy needed. Paired with a buttery gluten‑free graham cracker crust, these bars strike that ideal balance of bright, refreshing, and indulgent.
Whether you’re hosting a spring brunch, celebrating Easter, or just want a dessert that feels like a breath of fresh air, these lemon bars are the perfect way to usher in the season.
Why You’ll Love These Gluten‑Free, Dairy‑Free Lemon Bars
- Bright, tangy, and perfectly sweet — everything a lemon bar should be
- High‑protein thanks to cocojune’s Vanilla Unsweetened Protein Yogurt
- Completely gluten‑free and dairy‑free, but no one would ever guess
- Simple ingredients and an easy, no‑stress method
- Perfect for spring, brunches, showers, or anytime you want a fresh, uplifting dessert
These bars taste like sunshine in dessert form — soft, creamy, and full of lemony goodness.
📝 Ingredients
For the crust
- 1 ½ cups gluten‑free graham cracker crumbs
- 6 tablespoons dairy‑free butter, melted
For the filling
- 3 large eggs
- 1 cup cocojune Vanilla Unsweetened Protein Yogurt
- ⅓ cup maple syrup
- ⅓ cup lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons gluten‑free flour
- ½ teaspoon vanilla
- Pinch of salt
How to Make High‑Protein Gluten‑Free Lemon Bars
1. Prep the crust
Preheat your oven to 350°F and line an 8×8 baking pan with parchment paper.
Mix the gluten‑free graham cracker crumbs with the melted dairy‑free butter until the texture resembles wet sand. Press firmly into the bottom of the pan to form an even crust.
2. Bake the crust
Bake for 20 minutes, then let it cool completely. This step ensures the crust stays crisp under the creamy lemon filling.
3. Make the lemon filling
In a mixing bowl, whisk together the eggs, cocojune Vanilla Unsweetened Protein Yogurt, maple syrup, lemon juice, lemon zest, gluten‑free flour, vanilla, and salt.
4. Bake the bars
Pour the filling over the cooled crust and bake for 25–30 minutes, or until the center is set and no longer jiggly.
5. Cool + slice
Let the bars cool completely before slicing. For the cleanest cuts, chill them in the fridge for at least an hour. Dust with powdered sugar if you like a classic finish.
How to Serve These Lemon Bars
These bars are perfect for:
- Spring brunches
- Easter dessert tables
- Baby or bridal showers
- Afternoon tea
- A bright, protein‑boosted treat any day of the week
They’re refreshing, light, and satisfying — the kind of dessert that disappears quickly.
