Plant-Based Protein Lemon Bars

  • 1 min read

A classic treat perfect for the spring and summertime! This protein + fiber, plant-based take on the lemon bar will have you reaching back out for more. 


1 scoop PlantFusion Complete Lean - Creamy Vanilla Bean
½ cup + 2 tablespoons vegan butter, melted 
¼ cup monkfruit sugar substitute  
1 teaspoon vanilla extract 
¼ teaspoon salt 
1 cup coconut flour 

Lemon Curd
1 cup monk fruit sugar substitute 
⅓ cup organic sugar 
6 tablespoons cornstarch 
1 ⅓ cup oat milk 
½ cup fresh lemon juice 
1 teaspoon vanilla extract 
1-2 tablespoons powdered sugar, optional for topping 


  1. Combine all crust ingredients together until a sand-like texture has formed. Press into an 8x8 baking dish, lined with parchment.

  2. Bake at 325 degrees for 15 minutes, or until golden brown. Set aside to cool.

  3. Then, in a medium saucepan, add monk fruit sugar, organic sugar, and cornstarch. Mix until combined, then add oat milk, lemon juice, and vanilla extract.

  4. Heat over medium heat, stirring frequently until a thick lemon curd has formed. Once cooled, spread over the crust, cool, cut, serve, and enjoy!    

 Check out this recipe's featured secret PlantFusion ingredient - Complete Lean - Creamy Vanilla Bean