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–+ servings
lemon yogurt bar cups

Lemon Yogurt Bar Cups

Natalie Mitchell
Your favorite lemon yogurt bars turned into cup forms for the perfect little bites! These are gluten free and lower in sugar, made with a creamy lemon filling and crispy coconut based crust.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 32 minutes
Course Dessert
Servings 8 cups

Equipment

  • Muffin Tin

Ingredients
  

Crust

  • 7 tbsp coconut flour
  • 4 tbsp maple syrup
  • 4 tbsp coconut oil

Filling:

  • 1 large lemon juice and zest
  • 1/4 cup maple syrup
  • 2 eggs
  • 1/4 cup Greek yogurt
  • 1/2 tsp coconut flour

Instructions
 

  • Preheat the oven to 350°F
  • In a mixing bowl combine the coconut flour, coconut oil and maple syrup to form a shortbread dough.
  • Take 1 heaping tablespoon of shortbread dough and press it down into each muffin tin that is either lined or greased. I highly recommend the silicone baking cups or greasing with coconut oil spray
  • Bake the shortbread crust cups for 12 minutes at 350°F or until they have a lightly golden rim
  • While the crusts are baking, add the juice and zest of 1 lemon, eggs, Greek yogurt, vanilla, maple syrup and remaining 1/2 tsp of coconut flour into a mixing bowl to make the filling. Use a whisk to combine until completely mixed.
  • Once the crusts are done, add the lemon filling over each crust cup. I used 1 1/2 to 2 tablespoons of lemon filling for each cup and filled 8 cupcake tins.
  • Bake the lemon yogurt bar cups for 20 minutes at 350°F and then allow them to completely cool before eating. Store in the refrigerator or freezer.

Notes

  1. See blog post for substitutes 
Keyword greek yogurt desserts, healthy lemon bars, healthy spring dessserts, lemon cheesecake cups, lemon desserts, lemon yogurt bars, lemon yogurt cups
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