Step 1

Prepare the Basic Shortbread Crust per instructions and bake at 350 on the bottom rack for 10 minutes. Let cool.

Step 2

In a medium bowl, mix the sweetener, cornstarch (arrowroot) and salt together with a hand mixer. Add the eggs and yolks and mix thoroughly. Add the lemon juice and mix until the powdered sweetener is dissolved.

Step 3

Pour the lemon mixture onto the cooled shortbread crust and bake for approximately 30 minutes or until the lemon custard is just cooked through.

Step 4

NOTE: The macros you see for the crust are for the WHOLE crust! I have added the nutritional information from the crust recipe to this lemon bar recipe, so the nutritional information included both the crust and the lemon custard.