Best Lemon Bars – EVER!

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Sometimes you just need something lemony, you know? And, this weekend, I wanted lemon bars. Problem? They needed to be gluten-free and low-carb. Tall order, let me tell you! Now, I’ve eaten my fair share of lemon bars made with white flour and sugar. Many were good, some were ok, and unfortunately, others were not worth being called lemon anything.

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Up until now, all of the low-carb versions I’d made tasted faintly of lemon and strongly of egg, with good reason, as so many low-carb versions had 4 or more eggs. When I found David Lebovitz’s version, which only has 3 eggs, and incorporates the whole lemon, I knew I was on the right track. For the crust, I used this recipe from alldayidreamaboutfood. The result? The Best Lemon Bar – EVER! Seriously, they are tart, sweet, lemony, and creamy, everything the perfect lemon bar should offer.

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If you are able to enjoy pastries made in the traditional form, definitely give David’s recipe a go.

Best Lemon Bars

Crust Click here for recipe.

6 oz whole organic or unsprayed lemon(s)
1 cup Swerve
3 tablespoons freshly squeezed lemon juice
3 large eggs
4 teaspoons corn starch
1/4 teaspoon salt
3 tablespoons unsalted butter, melted

  • Preheat oven to 350 degrees.
  • Make crust according to recipe. The only thing I did differently was line my baking dish with a piece of parchment paper before pressing in the crust. (Once baked and cooled, you can lift out the entire pan and cut into squares.)

  • While crust is baking, prepare filling.
  • Cut lemon(s) into quarters, removing pits. Unless you have a giant lemon, you’ll need more than one to get 6 oz. I used 4.
  • Place lemon pieces into a food processor and let it rip until the lemons are broken down.
  • Add remaining filling ingredients to food processor, and process until combined. My filling was not pureed and had some small pieces of lemon visible.
  • Pour filling into hot crust, lower temp to 300 degrees, and return to oven.
  • Bake for 25-30 minutes, or until filling no longer jiggles.
  • Allow to cool completely, then remove from the baking pan using the parchment handles.
  • Cut into squares and serve.

    ****As for the carb count, based on 12 generous squares, I calculated 3.3 net carbs. I don’t count the carbs from the Swerve; if you do, then your carb count will be higher.

    Slightly adapted from David Lebovitz and alldayidreamaboutfood

  • Shared at Tuesday, Wednesday, Thursday, and Friday parties.

    19 thoughts on “Best Lemon Bars – EVER!

    1. Made these today with arrowroot flour in lieu of cornstarch to save a few more carbs. I also used 1.5cups of almond flour and 1/3cup of butter because I find that recipe just barely covers the bottom of my tin. Great recipe!

    2. Made these tonight using 1 (slightly heaping) teaspoon of xanthan gum to replace the cornstarch. I don’t have Swerve yet so I used Splenda. Came out perfect! Very tart but I used a coconut pie crust recipe that had no sweetener in it, topped with a little whipped cream. Enjoyed it very much! Thank you!!!

    3. Thank you very much for sharing this great recipe.
      I made this and gave you credit for it on my blog
      I did find that using the skin from both lemons did give it a tarty flavor that next time I will peel one. None the less this really hit the spot for my sweet tooth. Thanks

    4. Pingback: Low Carb Keto Lemon Bars #ketolicious -

    5. I don’t have anything to measure ounces at home so I went ahead and used the four lemons you suggested. I really liked the recipe, however I was getting a small bitter aftertaste. I think next time, (because there will be a next time 🙂 ) I will zest the lemon, remove the peel, and then use the remaining lemon. I think the peel was giving me that bitter taste. I really did like these. I had made a batch before from a different recipe that called for gelatin and they were yucky. Thanks for the recipe!!

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