Lemon Bars

Lemon Bars

I absolutely love these lemon bars. They are creamy, lemony (Is that a real word? If not it, should be!), and with a soft shortbread tasting crust they are truly amazing.

In our home we go through a lot of eggs and I mean a lot. It is not uncommon for us to go through 5-8 dozen a week. Especially, if I am in a baking mood.

The custard portion of the lemon bars is made with sweetened eggs. You may be thinking that they will taste and feel like cooked eggs, but you will be surprised. The custard turns out to be a smooth slightly sweet and tangy bite in your mouth. You would never know they were low carb and sugar free.

lemon bars - low carb

These have been a staple of my Keto lifestyle from the beginning and like all recipes I try I always change something to improve the taste or mouth feel. Blame  my degree in Food Science. I want to eat good tasting food and to share good recipes with you.

For a long time I could not get the Erythritol to dissolve completely in the custard without leaving a little grittiness. It wasn’t my favorite thing.  What I found is by adding a little sour cream it made the erythritol dissolve. And gives the custard a creamer texture.  A win win!






Lemon Bars

Yield: 64


  • 6 eggs
  • 1 Cup Powdered Erythritol
  • 20 Drops Stevia
  • 1/4 Cup Sour Cream
  • 1/2 tsp salt
  • 3/4 Cup Lemon Juice


  1. Preheat oven to 325 degrees
    For the Crust
  1. Mix all the ingredients together to make a coarse meal texture
  2. Press with fingers into a 8x8 baking dish
  3. Bake for 15 min until lightly golden in color
    For the Filling
  1. Beat eggs and Powdered Erythritol until it turns a pale yellow color
  2. Add remaining ingredients
  3. Mix well
  4. Pour over hot crust
  5. Place bake in oven
  6. Bake 15- 20 min until center is set
  7. Cool and refrigerate overnight
  8. Cut into 1" pieces
  9. Enjoy!
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