Welcome, dear friends! I’m so glad you’re here – thanks for spending time in my kitchen today. I’m excited to share my Lemon Cottage Cheese Bars recipe, a delightfully tangy and creamy treat that’s truly one of my favourites. If you love bright citrus flavours with a protein-rich twist, these bars are for you. Don’t forget to subscribe for more delightful recipes by email!
Below, you’ll find the full guide on how to make these bars—from ingredients to tips for perfection. Let’s get mixing!
Overview of Recipe Content
These Lemon Cottage Cheese Bars are light, slightly sweet, and packed with cottage cheese tang and lemon zing. They’re ideal for brunch, an afternoon treat, or a guilt‑free dessert. The texture is creamy with a delicate almond‑flour crust, and a drizzle or sprinkle of white chocolate adds a soft sweetness (optional). Plus, cottage cheese adds protein and calcium in a fresh, seasonal way.
Why you’ll love it:
- Balanced sweetness and tartness
- High in protein from cottage cheese and eggs
- Gluten‑free if you pick almond flour
- Perfect spring/summer treat
What it tastes like:
Creamy, lemony, slightly chewy with a tender crumb, finished with melting bites of white chocolate if using—so perfect with your afternoon tea.
Ingredients:
- 1 cup cottage cheese, drained for 10 minutes
- 2 eggs (or 3 egg whites for lighter version)
- 1 tsp vanilla extract
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- ½ cup raw cane sugar (or sweetener of choice)
- 1 cup almond flour (or oat flour)
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup white chocolate, melted and slightly cooled (optional)
- 2 tbsp white chocolate chips (optional)
Tools needed:
- 8×8‑inch baking pan
- Blender or food processor
- Mixing bowls
- Whisk
- Zester or microplane
- Spatula
Suggested substitutions/additions:
- Use honey or maple syrup instead of sugar
- Swap almond flour with oat flour for nut‑free version
- Add 1 tbsp poppy seeds for a lemon‑poppy twist
- Top with a light dusting of powdered sugar or lemon glaze
How to Make Lemon Cottage Cheese Bars
- Preheat oven to 350 °F (175 °C). Line your 8×8 pan with parchment for easy removal.
- Drain cottage cheese by placing in fine mesh sieve over bowl for 10 minutes; discard excess liquid.
- Blend wet ingredients: In a blender or food processor, combine drained cottage cheese, eggs (or egg whites), vanilla, lemon zest and juice, and raw cane sugar. Blend until smooth and creamy.
- Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Combine batter: Pour wet into dry. Stir just until no dry spots remain.
- Add melted chocolate (optional): If using, swirl the slightly cooled melted white chocolate into the batter. Reserve chips to sprinkle on top.
- Bake: Spread batter into prepared pan. Sprinkle the white chocolate chips over the top if desired. Bake 20–25 minutes until edges are set and center is slightly jiggly. A toothpick in center should come out with a few moist crumbs.
- Cool fully: Allow bars to cool completely before slicing so they set nicely—you’ll thank me for this tip!
As you taste that first bite, you’ll get the mild creaminess, refreshing lemon zing, and soft crumb that brightens your day.
What to Serve with Lemon Cottage Cheese Bars
— A crisp green salad or arugula with olive oil if you want a light brunch balance
— Fresh berries or fruit salad on the side
— A creamy latte, herbal tea (I love chamomile), or even a sparkling lemonade for a citrus‑themed spread
— Serve chilled for hotter days, room temperature if you want softness
Tips for Making It Perfect
- Drain thoroughly: Excess moisture in cottage cheese can make the bars too soggy.
- Don’t overblend: Just until smooth—overprocessing can make the texture grainy.
- Use fresh lemon juice and zest for the best brightness.
- Test at the upper range of baking time if your oven runs cool.
- Make ahead: These actually taste better the next day once they’ve had time to firm up in the fridge.
Storage Instructions
- Store cooled bars in an airtight container in the fridge for up to 5 days.
- Freeze individual slices wrapped well for up to 1 month—thaw overnight in fridge.
- Reheat slices briefly in a warm oven (300 °F / 150 °C for 5 minutes) or eat cold—both are delicious.
General Information
These bars have a dash of European flair—think lighter, less sweet baked yogurt/lemon bars often seen across Mediterranean kitchens. Cottage cheese brings tang and richness but keeps things lighter than heavy cream cheese. A lovely twist on classic lemon bars! They’re perfect for spring/summer holiday tables or brunch gatherings.
Frequently Asked Questions
Q: Can I use low‑fat cottage cheese?
A: Yes, though the bars may be slightly less creamy. Full‑fat gives the best texture.
Q: Can I use whole eggs instead of egg whites?
A: Absolutely! Whole eggs add richness and color.
Q: Is almond flour necessary?
A: Oat flour works for nut‑free diet, though the texture winds up a bit chewier.
Q: How do I make it less sweet?
A: Reduce sugar to ⅓ cup or use a zero‑calorie sweetener—add tasting tweaks if using stevia or erythritol.
Q: Can I make a dairy‑free version?
A: Not easily—cottage cheese is integral. You might try silken tofu, but results vary greatly.
Q: Why did my bars crack?
A: That usually means the oven was too hot or bars were overbaked—reduce time a bit next time.
Conclusion
You’ve just discovered a cheerful, creamy, and lightly sweet treat: these Lemon Cottage Cheese Bars are sure to brighten your day! They’re perfect with friends, at brunch, or when you want something with protein but indulgent feels. If you loved this, you might also enjoy my recipes for:
- Lemon Ricotta Pancakes
- Cottage Cheese Fruit Bowl
- Creamy Lemon Yogurt Parfait
- Lemon Blueberry Scones
- Ricotta Lemon Cheesecake Bars
Please leave a review or comment below if you give this recipe a try—and don’t forget to share your photo on Pinterest or tag me on social media. I love seeing your creations!
Interactive Elements
Let me know how it turned out in the comments, rate it, and feel encouraged to share your lemon‑bright photos on Pinterest (https://www.pinterest.com/poulefrecipe/) or tag me!
Nutritional Information
Approximate per bar (if cut into 9 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~160 kcal |
| Protein | ~8 g |
| Carbohydrates | ~15 g |
| Sugar | ~10 g |
| Fat | ~9 g |
| Saturated Fat | ~2 g |
| Fiber | ~2 g |
| Sodium | ~120 mg |
Deliciously Bright Lemon Cottage Cheese Bars 🍋🧀
- Total Time: 35 mins
- Yield: 9 bars 1x
Description
Tangy, creamy Lemon Cottage Cheese Bars made with almond flour and a hint of white chocolate—high-protein, gluten-free, and delightfully bright.
Ingredients
1 cup cottage cheese, drained for 10 minutes
2 eggs or 3 egg whites
1 tsp vanilla extract
Zest of 1 lemon
1/4 cup fresh lemon juice
1/2 cup raw cane sugar or sweetener of choice
1 cup almond flour or oat flour
1 tsp baking powder
1/2 tsp salt
1/4 cup white chocolate, melted and slightly cooled (optional)
2 tbsp white chocolate chips (optional)
Instructions
1. Preheat oven to 350°F (175°C) and line an 8×8-inch pan.
2. Drain cottage cheese for 10 minutes.
3. Blend cottage cheese, eggs, vanilla, lemon zest and juice, and sugar until smooth.
4. Mix flour, baking powder, and salt; combine with wet ingredients.
5. Swirl in melted white chocolate and sprinkle chips if using.
6. Bake for 20–25 minutes until set around edges and slightly jiggly in center.
7. Cool completely before slicing.
Notes
Drain cottage cheese well to avoid sogginess.
Use fresh lemon zest and juice for brightness.
Bars firm up as they cool—slice after fully chilled.
Reduce sugar or use sweetener to taste for a lighter version.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 160
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 55 mg
