Low-Carb Lemon Bars

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For all you lemon lovers, this is the slice for you. This delicious lemon slice features a biscuity base topped with a layer of zesty homemade lemon curd.

You can leave this slice as is, with the gorgeous lemon curd as the top, or sprinkle it with some powdered erythritol, Swerve or xylitol. While I did add the powdered low-carb sweetener for these photos, I actually prefer it without personally as I don’t like my desserts too sweet, and the lemon layer here is fairly sweet to balance out the tartness of the lemons.

Substitutions and Allergy-Friendly Options

For dairy-free lemon bars, you swap the butter for ghee (although it is dairy, it's usually well tolerated) or virgin coconut oil. For nut-free lemon bars, simply swap the almond flour for an equivalent amount of ground sunflower seeds (you could even mix in some unsweetened shredded coconut!).

Some people are sensitive to xanthan gum and experience GI issues and bloating. If you can't use xanthan gum, you can swap it for psyllium powder. We'd use 2 to 3 teaspoons of psyllium powder, or 1 to 2 tablespoons of flax meal. Alternatively, skip the almond milk and xanthan gum and use one medium or large egg instead.

Glucomannan powder is usually well tolerated. It is made from konjak root just like shirataki noodles. You could swap it for about one 2 to 3 teaspoons of arrowroot powder, just remember to recalculate your macros as there are extra carbs. For a carb-free thickening option, use 1 to 2 extra egg yolks.

Finally, some of you may find the lemon layer too tart. If you prefer your lemon slice sweeter, use juice from Meyer lemons or limes. Both of these options are sweeter than regular lemons. You can also add low-carb sweetener to taste.

2 hours, 45 minutes

Hands-on 15 minutes Overall 3 hours

Nutritional values (per serving)

Ingredients (makes 16 squares)

Crust:

• 2 cups almond flour (200 g/ 7.1 oz)
• 3 tbsp butter, melted (45 ml)
• 4 tbsp almond milk (60 ml/ 2 fl oz)
• 4 tbsp granulated Erythritol or Swerve (40 g/ 1.4 oz)
• ¹/₂ tsp xanthan gum

Lemon curd layer:

• ¹/₂ cup fresh squeezed lemon juice (120 ml/ 4 fl oz)
• grated zest of one lemon (about 1 tbsp)
• ¹/₃ cup granulated Erythritol or Swerve (67 g/ 2.4 oz)
• 2 large eggs
• 2 egg yolks
• ³/₄ tsp glucomannan powder

Optional topping:

• 1 tbsp powdered Erythritol or Swerve to sprinkle on top, to serve

Note: For tips on alternatives and elegy-friendly swaps, check out the intro.

Instructions

1. Preheat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). To make the crust, combine all ingredients in a bowl and mix well.
2. Line a tray (either 20 x 20 cm/ 8 x 8" or 23 x 15 cm/ 9 x 6" tray) with baking paper, and then pour the mixture in, pressing down firmly. Bake 15 to 18 minutes, until just starting to brown.
   
3. While the crust is baking, whisk together all of the lemon curd ingredients in a bowl.
   
   
4. Pour onto the base as soon as it comes out of the oven (while its still hot). Spread across the base, and return to the oven, lowering the temperature to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted). Bake 15 to 18 minutes until just set in the centre.
   Note: To prevent the top from cracking, place a ramekin filled with water in the oven. The steam will help keep the top moist.
5. Allow the pan to cool completely, and then move to the fridge for at least 2 hours before slicing.
   
   
6. Sprinkle with powdered low-carb sweetener before serving.
   
7. Store in a sealed container in the fridge up to 5 days.

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4. Low-Carb Lemon Bars

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