Best Lemon Bars – EVER!

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.

Filling
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.