Description
These vibrant lemon bars offer the perfect balance of tart custard and buttery shortbread without the sugar crash. We’ve enhanced the crust with a hint of vanilla and sea salt to mimic a classic bakery-style cookie base, ensuring a satisfying treat that fits perfectly into a low-carb lifestyle.
Ingredients
Scale
Dry & Pantry Items
- 2 cups superfine blanched almond flour (approx. 224g)
- 3/4 cup granulated erythritol or monk fruit sweetener, divided (use 1/3 cup for crust, remaining for filling) (approx. 144g total)
- 2 tbsp unflavored gelatin powder (essential for setting) (approx. 14g)
- 1/2 tsp xanthan gum (thickener)
- 1/4 tsp fine sea salt (new addition for flavor balance)
Dairy & Produce
- 14 tbsp unsalted butter, divided (6 tbsp for crust, 8 tbsp/1 stick for filling) (approx. 198g total)
- 6 large egg yolks (room temperature)
- 1/2 cup freshly squeezed lemon juice (from about 4-6 lemons) (120ml)
- 2 tbsp + 1 tsp fresh lemon zest, divided (use 1 tsp for crust, 2 tbsp for filling)
- 1/2 tsp vanilla extract (new addition for depth)
Instructions
- Prepare the Oven and Pan Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides to act as handles for easy removal later.
- Mix the Crust In a microwave-safe bowl, melt 6 tablespoons of butter. Stir in the almond flour, 1/3 cup of the sweetener, 1 teaspoon of lemon zest, vanilla extract, and the sea salt. Mix until a crumbly dough forms.
- Bake the Base Press the dough firmly and evenly into the bottom of the lined pan. Bake for 10 minutes until slightly golden. Remove from the oven and set aside to cool slightly while you prepare the filling. Keep the oven on.
- Bloom the Gelatin Pour the fresh lemon juice into a small bowl and sprinkle the gelatin powder evenly over the surface. Let it stand for 5 minutes to hydrate (bloom). The mixture will become thick and gel-like; this step ensures the gelatin dissolves smoothly without clumping.
- Prepare the Lemon Mixture In a small saucepan over low heat, melt the remaining 1/2 cup (8 tbsp) of butter. Remove from heat. Whisk in the remaining sweetener (approx. 5/12 cup) and lemon zest. Add the bloomed lemon juice and gelatin mixture to the warm butter, whisking until the gelatin is fully dissolved.
- Thicken the Curd In a separate bowl, whisk the egg yolks. Slowly pour a splash of the warm lemon-butter mixture into the yolks to temper them (preventing scrambling), then pour the yolks back into the saucepan. Return to low heat and whisk continuously until the mixture thickens enough to coat the back of a spoon.
- Finalize the Filling Remove the saucepan from the heat. Sift in the xanthan gum while whisking vigorously to ensure no lumps remain and the texture is perfectly smooth.
- Assemble and Bake Pour the lemon filling over the pre-baked crust, spreading it to the corners. Bake at 350°F (175°C) for 15 minutes. The center should be set but still slightly jiggly.
- Chill to Set Remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for at least 1.5 to 2 hours to allow the gelatin to firmly set the bars.
- Serve Once fully chilled, lift the bars out of the pan using the parchment paper handles. Slice into 16 squares. Optionally, dust with powdered keto sweetener before serving.
Notes
Notes & Tips
- Allergy Alert: This recipe contains Almonds (Tree Nuts), Eggs, and Milk (Butter).
- Doneness Test: Unlike flour-based lemon bars, these rely on gelatin and cooling to set completely. Do not overbake them trying to make them “hard” in the oven; they firm up significantly in the fridge.
- Sweetener Choice: For the smoothest texture, use a “confectioners” or powdered style erythritol if available, though granular works fine if dissolved properly in step 5.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutritional Information (Per Serving)
- Calories: 195 kcal
- Total Fat: 19g
- Saturated Fat: 8g
- Cholesterol: 105mg
- Sodium: 50mg
- Total Carbohydrates: 4g
- Dietary Fiber: 1.5g
- Sugars: 1g
- Net Carbs: 2.5g
- Protein: 5g
- Vitamin C: 4mg
Disclaimer: These are approximate estimates based on standard nutritional data. Values may vary based on brands (especially almond flour and sweetener types), exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.