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.
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.
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
****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.