These Matcha Lemon Bars combine two ingredients that not only taste great together, but also complement each other nutritionally! The tangy lemon filling balances the earthy flavor of matcha while providing vitamin C to boost the bioavailability of matcha’s antioxidants: catechins.

Catechins are powerful antioxidants that have been studied for their anti-inflammatory properties and potential role in supporting heart, brain, and metabolic health. However, catechins are relatively fragile and can begin to degrade in the neutral to alkaline environment of the small intestine after leaving the acidic stomach. Research suggests that vitamin C helps stabilize catechins and improves their bioavailability during digestion, making lemon a perfect pairing for matcha beyond just flavor.

🔍Resources: https://doi.org/10.1016/j.foodres.2011.10.016, 20161530, 41106481, 23551173

Matcha Lemon Bars

These matcha lemon bars are an antioxidant-rich dessert made with vibrant matcha and fresh lemon, pairing catechins with vitamin C for boosting its bioavailability and turning it into a bright, refreshing treat.

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Prep Time 15

Cook Time 50

Cooling Time 2

Total Time 3 5

Course Dessert

Servings bars

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Ingredients

Crust

1 cup almond flour
¼ cup ground flaxseeds
1 Tbsp culinary grade matcha
¼ tsp salt
1 tsp vanilla extract
3 Tbsp coconut oil, melted

Lemon filling

2 large egg
1 egg yolks
½ cup lemon juice
Zest from 2 lemons
¼ cup applesauce
1 Tbsp honey

Garnish

Matcha powder
Lemon zest

Get Recipe Ingredients

Instructions
Start Cooking

Preheat the oven to 350°F.
Prepare the crust by mixing the ingredients in a large bowl, then transfer to a 9”x5” dish and press down firmly.
1 cup almond flour, ¼ cup ground flaxseeds, 1 Tbsp culinary grade matcha, ¼ tsp salt, 1 tsp vanilla extract, 3 Tbsp coconut oil
Bake for 15 minutes, or until lightly golden.
While the crust bakes, combine all of the lemon filling ingredients in a large heatproof mixing bowl and whisk until smooth.
2 large egg, 1 egg yolks, ½ cup lemon juice, Zest from 2 lemons, ¼ cup applesauce, 1 Tbsp honey
Bring a pot of water to a gentle simmer. Place the mixing bowl over the pot to create a double boiler, making sure the bottom of the bowl does not touch the water.
Continuously whisk the filling for 8–10 minutes, or until it has thickened. Do not allow the mixture to boil.
Pour the thickened filling over the baked crust and spread it into an even layer.
Return to the oven and bake for 20 minutes, or until the center is just set and no longer jiggles.
Remove from the oven and allow the bars to cool at room temperature for 30 minutes.
Cover and refrigerate for 1-2 hours, or until completely chilled and firm.
Before serving, dust the top with matcha powder and garnish with fresh lemon zest.
Matcha powder, Lemon zest
Slice into bars and enjoy.

Keyword Biohacking, Nutrition

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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Matcha Lemon Bars