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.
Slightly adapted from David Lebovitz and alldayidreamaboutfood
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!
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!!!
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
Pingback: Low Carb Keto Lemon Bars #ketolicious -
Seems likely, according to this site http://www.eatbydate.com/substitutions/cornstarch-substitute/
What can we substitute for the corn starch? Would arrowroot work? I don’t eat corn in any form.
I’m intrigued that this uses the WHOLE LEMON! Crazy. And delicious.
Lemony desserts are my favorites! These look so good.
They look like they burst with lemon flavor Louanne! Fluffy and fragrant!
Thanks so much, Judy!
These lemon bars look great! I will be featuring this tonight at my Fall into Fall party that opens at 8pm EST. Please stop by and pick up an I’ve Been Featured button. Thanks. http://diybydesign.blogspot.com
Your Lemon Bars sound perfect for me too, Louanne. I love really lemony things and I think it’s fantastic this recipe uses the whole lemon! Pinning and will tweet too! Thank you for sharing with us at the Hearth and Soul hop.
Hi Kristy, I’ve not frozen them, but I think they would be ok. I’d definitely place parchment between them, though.
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!!
These look delicious! Going to make them this weekend. Do you know if they freeze well?
Yes, the entire lemon, without the pits, of course.
The whole lemon, peel and all?
Thanks, Lori! I was blown away about the taste and texture!
I love lemon! These look great!