These sugar-free Low Carb Lemon Bars have a nice "shortbread crust" and are full of bright lemony flavor! They're a a great keto dessert.
Lemon bars are one of my favorite desserts. I love everything about them; the buttery crust, the sweet-tart lemony layer and the ease of preparation. They are appropriate to serve almost any time of the year or for any occasion. They are beloved by all. To me, it always seem like it’s time for lemon bars. Who would have thought we low carbers could enjoy sugar free lemon bars?
Low carb lemon bars must be the best dessert bar invention everrr. I’ve tried many low carb, gluten-free, dairy free, and Paleo lemon bar recipes over the years and some have been better than others. One thing they all have had in common though, is that they each are a little different in texture than their carby-cousins. Not in a bad way, just not exactly the same. In any case, my family loves low carb lemon bars and so do I.
Low carb lemon bars don’t take any longer to make than traditional lemon bars and I would argue that they are a healthy treat in moderation. Made from wholesome ingredients like nuts, butter, eggs and fresh lemon juice, these gluten-free dynamos have less calories, more protein, and seven times less sugar than many commercially produced granola bars.
This sugar free recipe is tart and tangy but not overly so. Make sure to use a tart lemon variety like Lisbon or Eureka for the best zing. Unfortunately, Meyer lemons are a little too soft and sweet in flavor to deliver that recognizable POW of lemon flavor we’ve all come to expect from lemon bars. If this recipe is too sour for you, remember that you can always add more sweetness the next time.
Are you into lemons like me? Try my favorite Low Carb Lemon Curd, Low Carb Lemon Curd Pie, Lemon Buttermilk Popsicles (1 carb each) or the Lemon Ginger Scones.
These great sugar-free Low Carb Lemon Bars are 4 net carbs per serving.
[This post and recipe may contain affiliate links. Purchasing through these links may result in my earning a small commission at no cost to you.]
Low Carb Lemon Bars (sugar free)
Ingredients
- 1 recipe Low Carb Shortbread Crust
- 1 cup freshly squeezed lemon juice
- ¾ cup low carb powdered sugar
- ½ teaspoon stevia glycerite (or more powdered sweetener to taste)
- 1 tablespoon cornstarch (or arrowroot)
- 5 large eggs
- 2 large egg yolks
- 1 pinch salt
Instructions
- Prepare the Basic Shortbread Crust per instructions and bake at 350 on the bottom rack for 10 minutes. Let cool.
- In a medium bowl, mix the sweetener, cornstarch (arrowroot) and salt together with a hand mixer. Add the eggs and yolks and mix thoroughly. Add the lemon juice and mix until the powdered sweetener is dissolved.
- Pour the lemon mixture onto the cooled shortbread crust and bake for approximately 30 minutes or until the lemon custard is just cooked through.
- NOTE: The macros you see for the crust are for the WHOLE crust! I have added the nutritional information from the crust recipe to this lemon bar recipe, so the nutritional information included both the crust and the lemon custard.
Notes
Nutrition
Low Carb Blueberry Crumble Bars
Strawberry Cream Cheese Crumble Bars (low carb, sugar-free)
Karilyn
Hey Kim, I tried this recipe and it was a total fail. The real issue was when I added the lemon topping. The base floated over the liquid, and the curd formed underneath! The top of the base started to burn and I had to cover it. It still tasted good but didn't look anything like the finished product. Any thoughts as to why that happened? I used honey for the topping and the base mixed with stevia, but predominantly honey.
I'm thinking the flour I used here may be different it was whole ground almond flour ( almond skin on when ground). Also I didn't have the whey protein powder so added a little more flour and an egg to bind.
Kim Hardesty
Karilyn, whole ground almonds never do well in low carb baking recipes. They totally change the texture. They tend not to stick together and resist absorbing ingredients. They make baked goods oily. When used instead of blanched ground almonds, they almost always produce a fail. I have never had this recipe fail me although others have said that it has for them. I wonder if they are using whole ground almonds or if they aren't pressing it into the pan firmly enough? They protein powder, with its crystalline texture, helps the base resist moisture and achieve that shortbread texture. -Kim
Rachel
Novice baker here! Just operating off of Gran's hand-me-down recipes.
These days sugar free and other dietary restrictions are becoming more and more incorporated into scratch recipes. I have a friend who loves lemon flavored things and this recipe fit the bill.
I was a little daunted at first because I found myself without arrowroot, cornstarch or whey protein. (I knooooow, I knoow -check your ingredients beforehand.) I digress, I made due by subbing in Splenda sweetener and some flour.
After checking back in the comments about the crust, I went back and packed that sucker in my 9x9 metal pan. It was like creating a sort of deal against the parchment so the filling wouldn't leak anywhere.
The crust was baked for 15min. And then after cooling the filling was added and back in the oven for 35min.
The pan came out beautifully which was a nice surprise.
Thank you for sharing your recipe ideas and explanations (a.k.a. methods to the madness). Much appreciated 👍
Daniela
Hi there!
These look really yummy and I am excited to give them a try!
Two quick questions:
1) I am wanting to make these to bring to a Rosh Hashannah meal on Sunday for my friend who doesn't eat anything with real flour (she said the small amount of corn starch was okay) and I don't normally buy flour alternatives, plus I love coconut and ran across this recipe, wonder if you think it may work for a crust for the lemon bars and if I should cook it first and then add the filling and cook again?
https://www.allrecipes.com/recipe/12256/coconut-crust/?internalSource=hub%20recipe&referringId=16022&referringContentType=Recipe%20Hub&clickId=cardslot%2024
2) Can I skip the powdered sweetener and just use more liquid sweetener? I live in Israel and powdered sweetener is hard to find as well as much more expensive. Or if I need the powder could I just crush up my sucrazit tabs to get that powder? This is what they are made of, each tab is the equivalent of a teaspoon of sugar:
Ingredients: Sodium Saccharin, Fumaric Acid, Sodium Bicarbonate.
Thank you!
Best,
Daniela
Kim
Hi Daniela. I love that you want to make this recipe for your friend! A few things. First, I have never made these lemon bars with the crust you have linked to, which is meant for a pie and not for bars, so I can't predict how it would work.
Second, regarding sweeteners... You are using saccarine, which we know as Sweet and Low. I have used it in recipes before, but only in combination with a granular sweetener like erythritol or xylitol. I have not used it as the only sweetener in a recipe. I am not sure how it will work in this recipe as I have not tried it. If you can get an erythritol or xylitol based sweetener, you can powder it in a food processor or an electric mixer. The powdered sweetener on top was mainly for photos and it became soaked from the moisture of the lemon bars after an hour or so. I would not sprinkle the crushed tablets over the top.
Low carb recipes can be tricky to develop as the ingredients often behave differently than conventional ingredients. I can only speak to the recipe as I have developed it - using another crust or saccrine may be too many changes for this recipe to be successful. -Kim
Daniela
Hmm well I only have access to saccharine based sweeteners, but they do make a powdered one if I can find it in the store. This link has the liquid I use and you can see they also have this powder, do you think I could use the combo of the liquid saccarine and the powdered saccahrine?
http://www.sucrazit.com/?categoryId=59577
or I can also buy a sugar free honey if you think that would somehow work better.
As far as the crust I was reading some reviews of that coconut crust saying it works a lot better with baking it with baked desserts if I add some egg whites, so I might try that and it should work for a baked dessert, but I will for sure let you know if it works!
Best,
Daniela
Kim
Daniela, I think your sweetener will sweeten just fine, I just don't know how it will affect texture. The only way would be to try. With my crust, it has to be packed down very firmly. I think that may be why some people had problems with the filling sinking to the bottom. Also, I think adding the egg to the crust you mentioned may help hold it together and fill in any holes. I'll be interested to hear how this works out. -Kim
Daniela
I will definitely let you know!
I think the coconut will really complement the lemon and I think I am going to buy the powdered sweetener and use that to create more of a bulk. If I didnt have to make this completely sugar free then I would use this stuff called "1/2 sugar" which is my saving grace when it comes to making cookies as I haven't found any other sweetener that will do the trick, but it does contain half sugar lol. I also think adding maybe some coconut to the top of the bars and then sprinkling a little of the powdered sweetener on would be fantastic, I am really excited about this!
But, one more question, how many lemons on average do you use to get that much lemon juice? Would it be better to buy it in a bottle?
Thank you for all of your help!
Best,
Daniela
Kim
How many lemons? About 6 large lemons. Of course the word "large" is relative. -Kim
Daniela
It worked beautifully!
My friend kept having more and more, success! I was so happy she enjoyed it and I did too! I ended up using the powdered sweetener completely and even topped the bars with a mix of that and coconut. I also made the crust that I referenced before and added two egg whites, some powdered sweetener, and lemon juice and it worked perfectly, no leakage, highly recommend if you are a coconut lover! I want to take your idea and try to make mango bars now by using mango juice instead, I think that would be phenomenal! Thank you so much for the recipe!
Kim
Great, Daniela. I am so happy the recipe worked out with your changes and that your friend enjoyed the recipe! I know your mango bars will be delicious. Have a fantastic day! -Kim
Lindym
I went searching for a lemon bar recipe as my hubby loves them. Your pictures look so nice! The flavor is good and we are enjoying them with canned whipped cream. After I put them in the oven I sat back down to read some more of the reviews. Came across the group about the lemon going to the bottom of the pan, with the crust then being on top. Pulled mine out and found a layer of crust on top and it looks like there is lemon under the parchment, too. I might make them again separately and just dish up the lemon pudding on the top of a square of crust. They were a bit messy, but tasted good!
Kim
HI Lindym. I'm not sure why this has happened because I haven't been able to duplicate it. I DO press the crust mixture in very firmly into the pan - I pack it in. I also use a metal pan with pointed corners, not a glass pan with rounded corners. You might try cooking the lemon mixture on medium low temperature on the stove until just thickened and then pour it onto the crust to bake in the oven. This will decrease the cooking time and you won't have to worry about it finding a crack in the crust and running through. -Kim
Alana
I'm in a bit of trouble here. I made this a few hours ago, and I CAN'T STOP eating it. I did add about 1/4 cup more sweetener as it was a bit to tart when I pre- tasted it. I used my coffee grinder to make powder out of granular monk fruit and added a bit more stevia. Also, because I had read some reviews of the liquid sinking under the crust, I heated the lemon mixture on top of the stove, at med heat and stirring constantly, until it was warm and starting to thicken ever so slightly. I reduced the baking time by about 10 min. Now, can we talk about the crust? So. Good. I am going to make this recipe and add some chopped pecans to make shortbread cookies. Thanks for the great recipe. I will definitely be making these again soon
Kim
Alana, I am thrilled you are happy with the recipe! Thank you for taking the time to come back and share your thoughts about the recipe and your technique. Have a great day and enjoy those lemon bars! -Kim
Karen
So, how is it 5 carbs when the crust is 51 carbs?? And is 51 carbs considered low carb in your world??
Karen
Kim
Hi Karen, you forgot to do the math. The WHOLE CRUST is 51g carbs - 21g fiber = 30g NET CARBS for the whole crust. Then, 30g divided by 16 is 1.87 g per serving. I've already added the nutritional information from the crust into the lemon bar recipe and each lemon bar is 4 net carbs per person. That's how it is low carb. Thank you for your question. I hope I have answered it to your satisfaction. -Kim
Joanne Diehl
Hi Kim. Do you have a good sub for the cornstarch or arrowroot powder? I follow Keto and cannot use either of the two. Thank you.
Kim
Hi Joanne. I don't have a sub for the starch. I, too, eat ketogenically (which refers to a metabolic state and not a particular ingredient). This recipe needs the small amount of starch which equates to .4g carbs per serving. I test my recipes many times and only add ingredients like this if it makes them noticeably better - and only after testing xanthan gum and psyllium powder. Xanthan gum can make texture very slippery and also dulls flavor. Psyllium powder makes things gloppy like snot. So, I don't make the decision lightly.
Anyway, thanks for reaching out. I often have ideas for subs in my recipes, I just don't in this case. Enjoy the long weekend. -Kim
Caro
So good! I made a few minor adjustments - used coconut flour instead of protein powder in the crust. In the filling used 1/2 cup granulated monk fruit/Erythritol and 1/4 powdered monk fruit/Erythritol ( I prefer the taste of the granulated and don’t like stevia), added the zest of 2 lemons for additional lemony flavour, and used 1tsp cornstarch, 1 tsp xantham gum, and 1/4 cup almond flour for thickening. Can’t wait to make it again and will definitely be using the crust with other recipes as well!
Kim
I love how you made this recipe your own, Caro. Thanks for sharing your changes. Have a great week! -Kim
Wendy
Delicious! Thank you for sharing. :)
What Nutrition calculator do you use?
Jennifer Langley
I want to make these for the 4th of July tomorrow and I already have Paleo Vanilla Protein powder and Paleo egg white protein powder, would either of those work?
Kim
Hi Jennifer. I'm going to say not to make this recipe and this is why. I have never had a problem with it, but three people have had problems with the filling getting soaked into the crust. I don't know if they used a rounded corner glass baking dish or what, but I use an aluminum pan. I want to try this again to see if I encounter a problem. It's been a year since I've made it. I'll get back to you, but I don't want you to be disappointed. Oh, and I think the Paleo vanilla protein powder would be fine. -Kim
Amy
What if I only have the unflavored whey powder for the crust? Can I just add a little vanilla or is it best to just have both?
Kim
Hi Amy. You don't have to use Vanilla flavored protein powder. It makes it taste more like cookies, but I use plain now. I used to have 3 flavors of protein powder around the house but now I just buy unflavored Isopure Zero Carb Whey Protein Powder. It's more versatile. It lasts me about a year because I only use it for baking and the occasional shake (when I have a terrible ice cream craving). -Kik
Eta
where do I find the recipe for the " Basic Shortbread Crust to go with the lemon bars ??
Kim
Hi Eta. Great question. If you click on "Low Carb Shortbread Crust" in the recipe, it should take you to the recipe. -Kim
Ingrid
Are you supposed to cook the egg, cornstarch and sweetener mixture before pouring it onto the crust? My mixture was runny like water but it doesn't say anywhere in the recipe that it's supposed to be cooked.
Kim
Hi Ingrid, no, you aren't supposed to cook them first. Are you in America? There may be a difference in size of the eggs if you are elsewhere. It is supposed to cook on top of the crust in the oven. The crust needs to be really packed into the dish or the egg mixture may leak around the sides. -Kim
Susan Walls
In regard to the Low Carb Lemon Bars (sugar free), I have two questions as what I'm about to address may have totally went over my head while reading the recipe:
1. Does both the Sukrin Icing Sugar (or Swerve Confectioners) AND stevia glycerite go into the curd mixture? If so, then
2. What is on top of the curd/bars which looks like powered sugar and how much? Is it the 3/4 cup of Sukrin or Swerve?
Thank you and super excited to make these.
Kim
Yes, Susan. Both the Sukrin Icing Sugar and the stevia glycerite go into the curd. I used extra powdered Sukrin (or Swerve) on the top for prettier pictures. It did not stay white for more than an hour or so. I hope this helps. -Kim
Hannah
My boyfriend made these for me and I LOVED them. We're having them again next week!
Kim
I'm so glad you liked them. We do, too. Enjoy your week! -Kim
Louise
Can I freeze these? If not, how long would they last in the fridge?
Kim
They haven’t lasted long enough to freeze, Louise. They last a week in the fridge. -Kim
Angel
We made this a few days ago, and the flavors were really good! We definitely like the crust recipe, but our lemon bars, like a few others, had most of the lemon mixture turn up under the crust. I was aware this was happening while I was watching it in the oven, but didn't really think I could do anything at that point to fix it, so I just let it bake. I definitely used plenty of butter in the crust, and let it cool long enough. I pressed the crust very hard into the pan, too. When the crust came out, it had little separations between the sides of the pan. I think the mixture either poured over through these pathways or soaked down through the crust, but it happened no more than 3 minutes after it was in the oven. I could tell it started sinking as soon I poured the mixture in. Another question I had that could relate to the problem is how thick the mixture should be when it's poured over the crust. When does the cornstarch start to thicken? I don't know if, like gelatin, it is very specific and maybe it needed to be whisked with the sweetener for a long time? I really do want to try and make these again!
Kim
Hi Angel. That's very disappointing to hear. I'm sorry. You're the third person who has had the same problem. I will make them again to see what I may be different - if anything. I won't be able to get to it this weekend. I'll comment back to you again. -Kim
Darlene
Hey Kim!! I love lemon bars. I love lemon curd. But.....the PROCESS of making them don't love me!! Every time I try to make something with lemon in it that has to be cooked (especially) it tastes metallic. I've searched out the problem, used all the fixes that is supposed to fix it and nothing works. I've even used all plastic utensils, glass, NO metal objects and still get that metallic taste. Someone said it was the sweetener I was using. Well, I've used every sweetener I can buy and still no luck. Do you have any thoughts on this and what my problem could be? I REALLY REALLY want to make these lemon bars!! Thank you so much for any help you could give !!
Kim
Hi Darlene. I've been sitting on this question for a couple of days. I'm sorry. I don't know why the lemon tastes bitter to you. You said that you have tried using no-reactive cookware and utensils. It sounds like you may be a "super-taster" and overly sensitive to low carb sweeteners.
Stevia is has bitter compounds and some people always find it bitter. I do not use liquid stevia because I find it very bitter. I like stevia glycerite and KAL Pure Stevia the best. I also saw KAL Pure Monkfruit which I will buy soon to try. The Pure stevia has a little maltodextrin in it which is a no-no, but since 1/32 tsp is the serving size, it doesn't bother me that much. Many erythritol based sweeteners use stevia to boost the sweetness to that of sugar. In large amounts these erythritol/stevia sweeteners cause a metallic taste/burning in the back of my throat.
Swerve uses an oligosaccharide (fiber like from chicory root) to augment erythritol. To me, the burning and metallic flavor is more pronounced with this product.
There is a new product on the Sukrin USA site called Tagatesse. It is very good. It does not have a cooling effect and it is very sweet. It has no metallic taste or burn. It's perfect. The only thing is that it does have calories and it does have some carbs. I am unclear how many per tablespoon but it is very low carb product. You could try it and see if it tastes good to you and also check your blood sugar to see it it spikes it (if you have a meter). I was just sent some from the company to experiment with.
I hope some of this helps. Let me know if you have any more questions. -Kim
Kim
Hi Darlene. I just made some lemon curd to see what you were talking about. I, too, am getting a bit of a metallic flavor. I think if you used all egg yolks, you may not experience it? traditional lemon curd is jjust the juice and sugar until it reduces to a beautiful curd like consistency with the natural fruit pectins. Adding egg yolks makes it rich and beautiful. Adding whole eggs is just thrifty.
The taste you identify may be a reaction between the acid in the lemon and the copper and/or sulfur in the eggs. I have noticed this more with whole eggs than just the yolks or whites. You may wish to use only egg yolks and bump the cornstarch/arrowroot up 2 teaspoons (this will add 6 more carbs to the whole recipe).
Good luck. -Kim (LCM)
Veronica
First of all I would like to say that your recipes look so good and can't wait to make them all! My question is, you said that you could use all yolks instead, would that be a total of 7 yolks needed? P.S. My husband and I loved your cheesy portobella mushroom burgers 😊
Kim
Hello, Veronica! Thank you for the kind words. The amount of egg yolks would be more like 10-12 to make up for the missing whites. I would try the recipe as is first. Make sure that the crust is pressed very firmly into the bottom of the pan. I use a flat bottomed glass. Others have had a problem of the custard sinking under the crust. I have never had the problem and I wonder if it is because they didn't pack the crust firmly enough. I also used a square aluminum baking pan and perhaps they used a rounded corner baking dish. Enjoy the recipe. -Kim
Elizabeth
Could you use gelatin somehow instead of the cornstarch or arrowroot?Or xanthan gum?I am trying to find ways to keep the carb contents of desserts really as low as possible to keep me within my daily carb limits while still being able to "indulge".
Kim
Hi Elizabeth. The cornstarch/arrowroot only contributes .6 carbs per bar. I did not test the recipe with xanthan gum because it is my opinion that it makes for a slippery/gummy product and I try to provide textures as close to the real thing as I can. You may experiment with the xanthan gum if you wish. You may be able to find other recipes that use it instead. If using gelatin, I'm not sure I would put a mixture with gelatin in it on the crust to bake. I would think it would need to be a no-bake lemon filling recipe. I just didn't test these other two options. I'm sorry. -Kim
Julie Hughes
Wow we made this today it was very yummy! We had a problem though, all the lemon custard sank to the bottom and the crust was on top? Do you know why this would be? Maybe I did not let crust cool long enough?
Thanks for the recipe it's a winner.
Kim
Hi Julie. I'm glad you liked the recipe, I'm sorry there was a problem with the crust. Let's see if we can figure it out together.
I don't know what happened but I have a couple of thoughts... Use enough melted butter in the crust to get the mixture to clump and hold it's shape. I use a flat bottomed glass and really compact the crust. I honestly can't remember how much I let the crust cool before adding the lemon mixture on top. Although I spend a lot of time perfecting a recipe, I don't always revisit it right away as I am always working on new recipes. I would try letting it cool longer next time.
I hope these suggestions help. I take photos of the actual recipes, so yours should look like mine next time. I hope this helps. Thank you for taking the time to let me know you liked the recipe but had less than perfect result. I appreciate it. Have a wonderful Sunday. -Kim
Betsy Stokes
Hi! I had the same problem with the custard ending up mostly under the crust. I definitely let the crust cool and did press it into the pan well before cooking. All I can think of is to try adding more butter next time. However, I also had two other variables: I overcooked the crust (forgot about it for about 5 minutes or so too long), and also I used a flexible silicone pan. I wonder if the overcooked crust was too dry and for some reason that made a difference?
Kim
Hi Betsy. I very firmly pressed the crust into the baking dish. I used a flat bottomed glass over waxed paper and really pressed it in there. I think either the crust wasn't compacted enough, or it could have been a little dry from cooking a little too long, or maybe you did need a little butter. It's not really a temperamental recipe, I use this base for everything. I think it's a little hard to describe a process in words, sometimes. Maybe when I start doing video, it will help a little. Although I tested the recipe extensively when I worked on it, I haven't made it since. I will try to get to it this Summer and see if I can find out where in the process it may have tripped up people. I'm sorry it didn't work out how you expected. That always makes me sad. Thanks for letting me know, Betsy. Have a great week. -Kim
Heilet Lotz
Looks yummy
Tami
Your lemon bars are delicious! thanks for the recipe!
Kim
Tami, I'm so glad you enjoyed the recipe. Thanks for taking the time to comment to let me know. Have a wonderful week. -Kim
Cindy Nilsen
For us Brits...what is a 'basic shortcrust crust'?!
Kim
Hi, Cindy. I'm sorry that that recipe isn't linked at the moment. I'm still working out some bugs with a new recipe program. Search for "shortbread" on the site or look under the "Basics" category for the recipe. I'm sorry about that. If you have any more questions you can ask here or send me an email. -Kim
KalynsKitchen
This recipe looks great, but I don't see a link to the recipe for the shortbread crust? One of my readers asked me about that when I featured it.
Kim
I'm sorry Kalyn. I updated my recipe plugin last week from Easy Recipe and there have been many, many issues. Linking is much more complicated and I have to go through recipe by recipe to correct. I will get to this now and put in a temporary link. I am so sorry. I have lost quite a few links from other blogs because of this. -Kim
Kim
I just added the link text in the recipe. It ain't pretty, but it will have to for now. -Kim
Jean
Made these last week...LOVE them! I only had an 8x8 pan so the crust was a little on the thick side. I am buying a 9x9 pan ASAP because these will be a regular around here! Thank you for another great recipe!
Kim
Great, Jean. I'm so glad you enjoyed them. Thanks for taking the time to leave a comment and for the nice compliment. Enjoy your day. -Kim
Jenn
Hi Fran, will this recipe be okay if I use granulated sweetener (Truvia) instead of powdered? (In the lemon mix, that is. I know I won't get the nice dusted topping look). Thanks!
Kim
Hello Jen, the powdered dissolves better, so just powder your sweetener in a coffee grinder or food processor. If you don't, the recipe will still taste good, but you may have crystals in the filling - crunchy. Enjoy the recipe. -Kim
April
I added lemon zest to the crust to further hid the coconut flakes from having the possibility of exerting their distinct taste. I did not have vanilla protein powder I only have pea protein in unflavored so I added 2 teaspoons of vanilla extract to the butter when I melted it and I cooked the mixture a bit over a med high flame to evaporate some of the water. The Crust turned out fine. I also used Meyer lemons for the custard. I'm not sure how they'll turn out. I think Sunkist lemons have the very best flavor--I make lemonade from them and if I use any other than Sunkist it tastes off. I'm going to serve my bars with fresh whipped cream
Kim
April, your tweaks sound great. Meyer lemons are okay, they are just sweeter and I like puckery lemon bars. Enjoy! -Kim
RoseAnn
Sorry, just found my answer re how long to cook the crust for..I guess I was so excited to get started on the recipe I didn't read everything very well..
Just tried the baked goods..they were fantastic....
Thanks,R
Kim
Oh, Good! I'm glad you liked the lemon bars RoseAnn. Thanks for letting me know. Have a great day. -Kim
RoseAnn
Sorry, just found my answer re how long to cook the crust for..I guess I was so excited to get started on the recipe I didn't read everything very well..Tried it..I was fantastic....
Thanks,R
Carol
Love lemon bars, can't wait to try these!
Kim
Thanks, Carol, I hope you enjoy them! -Kim
Stacy
Looks scrumptious
Kim
Thanks, Stacy!
Robin
Cornstarch and arrowroot aren't low carb. Have you tried xanthan gum instead?
Kim
Hi Robin. I am totally aware that cornstarch and arrowroot powder are 7 grams per tablespoon and not low carb. However, the amount in the recipe is fairly small and contributes less than .5 carbs per serving while playing an important role in the texture. I have tried using only xanthan gum as a thickener in puddings and curds and it either makes the product very slippery/slimy in texture (yuck!) or gelatenous (yuck again!). To ensure the best texture possible in my baked goods, I will sometimes use a little higher carb product or a specialty item. I try very hard to provide the absolute best recipes I can with the lowest carb count I possible. I just provide great recipes and let people decide whether or not it's something they want to make. I hope this answers your question. Have a wonderful weekend. -Kim
Carol
You could try glucomannan powder (I use Now brand) it has no carbs and no taste, basically adds nothing. It's what they make shirataki noodles out of (Not So Naughty brand). It's a good thickener and it's not slimy at all. I've used it to thicken turkey gravy and thicken up the juices in low carb blueberry cobbler. You only use a tiny bit of it as it thickens quickly, takes some trial and error.
Heidi
To be more accurate for those that count total carbs and not just net carbs, glucomannan powder provides 2g carbs and 2g fiber per 2g (1/2 level teaspoon). It is sold as a fiber supplement/laxative, just like psyliium powder.
Roberta Johnson
All I can say is yum and thank you
Kim
Thank you, Roberta! Have a great day. -Kim
Kate @ Framed Cooks
My husband is about to be SO happy, because lemon bars are his all time fave. Pinning!
Kim
Hi Kate. Thanks for pinning! I hope he enjoys them. -Kim
Judy
I just made these. They are wonderful!
Kim
I'm so glad you like them, Judy. Thank you. We just had some for dessert tonight. Enjoy! -Kim
Fran @ G'day Souffle'
Kim, these bars certainly look good! Are these sweeteners that you use 'natural sweeteners' or artificial chemical ones?
Kim
Thanks Fran! They are called "natural low carb sugar alternatives". They are sugar alcohols (think birtch xylitol) derived from fruit and vegetable fibers (probably corn). They occur naturally in fruits and vegetables as well as show up as byproducts in bodily processes (from what I have read). But, they are processed. By the time they are finished processing, they are chemically pure. I use a combination of erythritol, which the body does not process so it basically provides no calories and does not raise blood sugar, and stevia (in the form of stevia glycerite). I use the stevia because it is very concentrated and lets me use less of the erythritol, which is expensive. You can use plain old sugar if you wish. :) I hope this helps. Have a nice week. -Kim