lemon bars recipe

These are THE BEST, healthy, low carb, keto lemon bars! They are so easy to make, and there's no sugar added to them, so they're totally kid friendly too. And, when you taste these keto lemon bars you'll have a hard time believing this is a low carb recipe for them...that's how good they taste. That said, each lemon bar has just 2.5 NET CARBS, so you can indulge guilt-free with this recipe.

Keto Lemon Bars | Healthy Low Carb Easy To Make Lemon Bars For Keto

Tbsps (42 grams) Salted Butter, Melted

½ Tsp (2 grams) Pure Vanilla Extract

Egg Yolk

Just less than 1 Cup (100 grams) Blanched Almond Flour

Heaping Tbsps (30 grams) Confectioners Erythritol

Eggs

Lemons (80 grams)

Lemon

⅔ Cup (100 grams) Confectioners Erythritol

Just less than 1 Cup (105 grams) Blanched Almond Flour

Whisk the dry crust ingredients together in a medium-sized bowl.

Add in the wet ingredients and mix with a spatula until a dough forms.

Line an 8x8 in. square baking tray with parchment paper and coat it with non-stick
baking spray.

Add the ball of dough to the tray and press it outwards so that it covers the bottom of the tray.

Bake the crust for about 10 minutes - Start preparing the filling while it's cooking.

FILLING: In a medium-sized bowl, whisk the wet ingredients until creamy &amp; combined.

Then add in the dry filling ingredients, and whisk again - The filling should be “wet”.

Bake for 20-25 minutes or until the edges just start to pull away from the parchment paper.

Let them cool completely before placing in the fridge.

Refrigerate for at least an hour - and up to several days - then then cut into 9 lemon bars.

Sift Confectioners Swerve over the top of the bars just before serving.

The bars are best served chilled. Store covered in the fridge.

Is it possible to exchange a tablespoon or two of almond flour for a tablespoon of ground flaxseed meal or psyllium husk powder to increase the fiber and lower the net carbs without impacting the flavor too much?

Fantastic recipe! Easy to make! These are perfect just the way you have them! No need to alter or modify!

I froze them and they are divine. They can be eaten frozen and it makes for a delicious hot weather treat.

I made these yesterday and my children even loved them.

https://www.youtube.com/watch?v=agCS9tqXZYk

Keto Lemon Bars are in my opinion one of the best keto desserts you can make in the summer. Mostly because these low carb lemon bars are refreshing, tangy, and perfectly chewy. Literally, lemon bars are what summer tastes like on your tongue...atleast on my tongue. And my favorite thing about these healthy lemon bars is that each one has just 3 NET CARBS!

WRITTEN RECIPE & FULL MACROS: 
My Cookbook: https://gumroad.com/l/bestketocookbook
Instagram: https://www.instagram.com/thejoeduff

--------------------------------------------

Things I used to make these Keto Lemon Bars:

Almond Flour: https://amzn.to/2R5u3b7

Confectioners Swerve: https://amzn.to/3dOlPxO

Lakanto's Confectioners Monk Fruit: https://amzn.to/3dpGF5Z

Pure Vanilla Extract: https://amzn.to/3aGfIts

Food Scale: https://amzn.to/369H5uf

Baking Dish: https://amzn.to/3aDn4h5

Parchment Paper: https://amzn.to/2ZiMP1S

KETO Lemon Bars | One of the BEST Keto Desserts For Summer

These deliciously sweet and tart Lemon Bars are made fully from scratch with a buttery shortbread crust and an extra thick layer of perfectly tart lemon filling!

Lemon Bars

unsalted butter, softened

sugar

all-purpose flour

salt

eggs

lemon juice (about 3 lemons, juiced)

lemons

vanilla extract

sugar,

Preheat oven to 350°F. Line an 8x8 glass...

Preheat oven to 350°F. Line an 8x8 glass baking pan with parchment paper.

In a medium bowl, blend together butter and...

In a medium bowl, blend together butter and 1/4 cup sugar. Add in flour and salt, beating until well combined.

Press into the bottom of prepared baking pan....

Press into the bottom of prepared baking pan. Bake for 20 minutes, or until firm and golden brown.

In another bowl, whisk together the remaining 1...

In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/3 cup flour. Whisk in the eggs, lemon juice, lemon zest and vanilla extract. Pour over the baked crust.

Return to oven and bake for 20 to...

Return to oven and bake for 20 to 25 minutes, or until top is light golden brown.

Let cool completely, or refrigerate for 2 hours...

Let cool completely, or refrigerate for 2 hours to chill, before slicing into squares.

Dust with powdered sugar before serving.

My easy Lemon Bars Recipe has all the best bits of classic&nbsp;lemon bars but made even easier! Give it a go!

Easy Lemon Bars

sugar ((caster sugar))

(6 1/4 ounces 177 grams) all-purpose flour

(5 ounces 142 grams) butter, (cubed and softened)

egg yolks*

(12 ounces 340 grams) sugar

(4 ounces 115 grams) butter, (at room temperature)

lemons,

(2 ½oz/71 grams) all-purpose flour ((See Notes))

baking powder ((See Notes))

powdered sugar, (for dusting)

Preheat your oven to 325oF (170oC) then butter and line an 8x8 inch baking tin, set aside.&nbsp;

In a large bowl combine the sugars and the flour. Next rub in the butter until you've reached the texture of coarse breadcrumbs. Continue to bring the shortbread together using your hands until the dough forms a ball.

Transfer the shortbread dough to your lined baking tin and press into one even layer using your fingertips and the palm of your hands. Then prick the crust all over with a fork.

Bake the shortbread crust for 25 minutes. While the base is baking, make the lemon filling.

Shortbread Crust:

In a medium&nbsp;bowl combine the egg yolks, sugar, soft butter, vanilla extract, lemon juice, and zest then mix to combine. If the mixture looks a bit separated, don't be alarmed.&nbsp;

UPDATED STEP: lastly, whisk in the flour and &nbsp;baking powder until there are no lumps. (We added this step 2018 to rectify lemon bars that were not setting)

Remove the crust from the oven then fill with the lemon filling.&nbsp;

Bake for 40-45 minutes until the top has formed a crackle crust and is golden brown.

Allow to fully cool before dusting with powdered sugar and cutting into squares.&nbsp;

Cover and store in the fridge for up to 4 days.

Lemon Filling:

My lemon bars will make your friends and family swoon!
Get the WRITTEN RECIPE: http://bit.ly/GemLemonBars
SUBSCRIBE HERE: http://bit.ly/GemmasBoldBakers

RELATED VIDEOS & RECIPES
* Strawberry Shortcake: http://bit.ly/GemStrawberryShortcake
* Homemade Vanilla Extract: http://bit.ly/ExtractRecipes
* 10-Minute Berry Tiramisu: http://bit.ly/GemsBerryTiramisu

Hi Bold Bakers! My easy Lemon Bars recipe is long in the making! Since the birth of Bigger Bolder Baking you all have been asking for an easy Lemon Bars Recipe. Well, brace yourselves: It's finally here! Some lemon bars require pre-cooking the filling, or extra equipment, but these tangy & rich lemon bars are made in one bowl and by hand. So let’s get baking!

ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!

FOLLOW ME HERE, BOLD BAKERS!

* Website (All written recipes can be found here): http://www.BiggerBolderBaking.com
* Facebook: http://bit.ly/BBBFacebook
* Instagram: https://instagram.com/gemma_stafford/
* Pinterest: https://www.pinterest.com/gemstafford/
* Twitter: https://twitter.com/gemstaff16

GET THE WRITTEN RECIPE (includes instructions and measurements): http://bit.ly/gemlemonbars

Easy Lemon Bars Recipe - Gemma's Bigger Bolder Baking

This Easy Lemon Bars Recipe has the perfect combination of tart and sweet. Made with a vanilla crust and a smooth lemon filling, these are easily the best lemon bars ever!

Easy Lemon Bars Recipe

+ 2 tbsp (276 grams) all-purpose flour

(115 grams) powdered sugar

tsp salt

vanilla

(224 grams) unsalted butter, melted

(518 grams) granulated sugar*

(65 grams) all-purpose flour

(240 milliliters) fresh lemon juice (4-5 lemons)

Preheat oven to 350 degrees and line the bottom and sides of a 9&#215;13 baking pan with parchment paper that sticks up above the sides of the pan, so that you can remove the bars later for easy cutting. Set pan aside.

To make the crust, combine the flour, powdered sugar and salt in a medium bowl.

Add the melted butter and vanilla extract and stir to combine completely.

Crumble and distribute over the bottom of the pan and press evenly into the bottom so that it’s even.

Bake for 15-20 minutes or until the edges are just getting lightly browned. Remove from oven and set aside.

To make the filling, combine the sugar and flour. Add the eggs, lemon juice and salt and whisk together to combine. Don’t over mix. 

Pour the filling on top of the crust and bake for 18-22 minutes or until relatively set. Remove from the oven and cool for 15-20 minutes on the counter, then refrigerate until cold and firm.

Remove bars from pan and dust with powdered sugar, then cut into squares. Bars are best when stored well covered, and they&#8217;ll last for 5-6 days.

Just made these today! They are simply DIVINE &lt;3. I&#039;m amazed at how much lemon is present throughout the dessert with only the juice used, hits you right in the back of the throat haha! 


This was my first time making them, thank you so much for this recipe!

This recipe is so easy and is so good that you can't stop eating them. I've made this recipe two days in a row!!! Love it

https://content.jwplatform.com/videos/BI3W6fgI.mp4

Make these easy, vegan lemon lavender bars for your next dinner party. This light and aromatic dessert will impress all your guests, even if they aren't vegan.

Vegan Lemon Lavender Bars

Sugar

½ Cup Vegan Butter, melted

¼ Cup All-Purpose Flour

Tbsp Ground Lavender, culinary grade

Salt

Cup Sugar

½ Cup Cornstarch

Lemon lemons

¼ Cup Califia Farms Oat Barista Blend

turmeric, little less than 1/8th tsp

¼ Cup Vegan Butter

Flour

Preheat Oven to 350F

Line an 8x8 baking tray with parchment paper leaving some of the parchment paper hanging from the edges. This will make it easier to take your lemon bars out.

For the shortbread

In a bowl, add sugar and melted butter. Whisk until combined. Add your flour, ground lavender, and salt. Using a rubber spatula, mix until combined and it forms a dough.

Bake the Shortbread

Press it out until it’s evenly spread out. Bake in the oven for 10-12 minutes. Once finished baking, remove from the oven and set aside to cool while you make your lemon curd.

For the Lemon Curd

In a saucepan, add the sugar, cornstarch, lemon juice, lemon zest, turmeric, and Califia Farms Oat Barista Blend. Whisk it until it’s well mixed. 

Heat the Curd

Heat the mixture up over a stove on medium heat and keep whisking until it starts to thicken and form a custard-like consistency. Be sure to scrape the sides as you are mixing. Once it’s thickened up to a custard-like consistency, remove it from the heat. 

Finish the Curd

Add your vegan butter and mix it in until the butter has melted and is combined. Carefully fold in your flour until it’s just combined, being sure not to over mix.

Assemble the Lemon Curd

Pour your lemon curd over your lavender shortbread and spread it out evenly with a rubber spatula or spoon. Bake in the oven for 15 minutes. Remove from the oven and let it cool for 10-15 minutes. 

Store the Bars

Once it's cooled down a bit, chill in the fridge for 1 hour or until the lemon curd has firmed up a bit. Cut into 9 large bars or 16 small squares. Dust on some powdered sugar and enjoy!

https://www.youtube.com/watch?v=4Ad7AM3cLyo

Is there anything else better to treat yourself within the summertime than lemon bars? Yes, there is and they’re not just lemon bars, they’re Lemon Lavender Bars. A light and aromatic dessert that will absolutely hook you in on the first bite. And yes, they’re vegan! No need for eggs or milk to make the lemon curd you usually get in lemon bars. Instead, we’ll be using a special ingredient provided by Califia Farms, they’re Oat Barista Blend!

Recipe of the Day: Lavender Lemon Bars

They are my favorite lemon bar ever- I think it’s the lemon frosting on top.  If you are a lemon-lover like myself, you have to give these a try!

Frosted Gooey Lemon Bars Recipe

lemon cake mix

butter

egg (slightly beaten)

lemon juice

yellow food coloring

cream cheese (softened)

Preheat oven to 350 degrees F.

Combine all of the ingredients for the cake layer in a mixing bowl. Press down in a 9x13-inch baking pan sprayed with nonstick cooking spray; set aside.

In a large bowl combine powdered sugar and butter.

Add enough lemon juice to form the consistency of a thick frosting.

Beat in cream cheese and yellow food coloring until smooth.

Set aside 1 cup of frosting to spread on top after baking (be sure to not skip this step!).

Add eggs to remaining frosting mixture and beat until fluffy.

Spread on top of cake mix in the pan and bake for 25-30 minutes, or until barely golden brown.

Let cool completely and then spread reserved frosting mixture on top and serve.

Between the bright bursts of lemon and the buttery sweetness, Ina Garten's lemon bars really are something special. One bite and they'll blow you away.

Ina Garten’s Lemon Bars (Easy Recipe)

butter,

flour

lemon

Preheat the oven to 350 degrees Fahrenheit (175°C).

Place a foil or parchment paper in a 9 x 13-inch pan. Spray the lined pan with a thin layer of non-stick cooking spray.

Combine the butter and sugar until they’re thoroughly blended. Next, add the flour and salt to the mixture. Continue mixing until the dough forms.

Flatten the dough firmly into the prepared pan to form the crust.

Bake crust at 350 degrees Fahrenheit for 15-20 minutes or until the edges are lightly browned. Once the crust is out of the oven, set it aside and let it cool.

Mix the eggs, granulated sugar, lemon zest, lemon juice, and flour in a large bowl. Whisk until smooth and perfectly blended (strain if it looks a bit lumpy).

Pour the mixture into the warm crust. Bake the bars for 30 to 35 minutes or until the filling is set (it will look jiggly but not watery).

Let the bars cool for 2 hours at room temperature. Then, refrigerate them for at least an hour before serving.

Pull the parchment paper to loosen the bars from the pan. Dust the whole thing with powdered sugar before slicing it into squares. Serve and enjoy!

These Lemon Bars are bursting with bright, fresh lemon flavor! The lemon layer comes together quickly in a mixing bowl using both lemon juice and zest for incredible fresh lemon flavor. The shortbread crust is buttery and sweet - the perfect complement to the tart lemon filling. This lemon dessert is quick and easy to make!

unsalted butter (at room temperature)

sugar*

eggs (at room temperature)

lemon juice (from about 8 medium lemons)

sugar (optional, for serving)

Preheat oven to 350° F. Grease a 9x13-inch glass baking dish with cooking spray and line with parchment paper, leaving a slight overhang on the two long ends (this can be used to easily remove the lemon bars from the pan).

To make the crust, cream together the butter and powdered sugar with a stand mixer or hand mixer until well combined. Mix in the vanilla extract. Then mix in the flour and salt until combined. The dough may be crumbly.

Firmly press the dough into the prepared baking dish. (This takes a bit of work but be patient and it will press out into an even layer.) Bake for 17-20 minutes, until barely golden brown. Set aside to cool for a few minutes.

To make the lemon filling, add the sugar and lemon zest to a large bowl. Use your fingers to work the zest into the sugar until fragrant.

Add the flour and whisk until well combined.

Add the eggs and lemon juice and whisk until well combined.

Pour the lemon filling over the warm crust. Use oven mitts to carefully return the pan to the oven and bake for 20-25 minutes, until center is set and jiggles only slightly when you gently shake the pan. Let the bars cool at room temperature for about an hour, then chill in the refrigerator for at least 2 hours before slicing and serving. To cut clean slices, lightly spray a sharp knife with cooking spray and wipe with a damp paper towel between cuts as needed.

Sprinkle lemon bars with powdered sugar right before serving, if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679845072/kc0sqa9zhawn1xxcasmj.mp4

These lemon bars have a thick lemon layer over a shortbread crust that's the perfect balance of sweet and tart. Using both lemon zest and a full cup of lemon juice in the filling ensures that the lemon bars are bursting with bright lemon flavor.

Homemade Lemon Bars

unsalted butter

lemon zest

baking powder

Preheat the oven to 350°. The best pan...

Preheat the oven to 350°. The best pan for these bars is a glass bread loaf pan measuring 9” x 5” x 3”. If you only have a metal loaf pan, line the pan very well with parchment paper. You do not want the acidic lemon curd to touch the sides of the metal pan.

First, make the shortbread crust: In a medium...

First, make the shortbread crust: In a medium bowl, add all crust ingredients. Use your fingers or a pastry blender to rub the butter into the flour, sugar and salt. You should have a coarse meal. Press this mixture into the bottom of the loaf pan firmly. Bake for 25 minutes, or until the edges are slightly browned and the top is not wet to the touch.

Once you remove the pan from the oven,...

Once you remove the pan from the oven, you may then start making your filling. (Do not make the filling ahead of time and let it sit---eggs and lemon juice aren't the best of friends). In a small bowl, beat with a hand-held electric mixer the granulated sugar, lemon juice, lemon zest, whole egg and egg yolk. Beat this mixture very well until it becomes frothy--about 1 minute.

Beat in the baking powder and flour until...

Beat in the baking powder and flour until no lumps remain. Pour this mixture over the crust that has been cooling. Return the pan to the oven for another 20-23 minutes, or until the filling is set.

Immediately remove the bars from the loaf pan...

Immediately remove the bars from the loaf pan and allow to cool before dusting with powdered sugar and cutting into bars.

https://mediavine-res.cloudinary.com/video/upload/xmodh9p8urd57rzb6mmn.mp4

Lemon bars recipe made in a bread loaf pan to serve two. A small batch of lemon bars that are perfectly tart and sweet. Makes 4 to 6 small lemon bars.

Top 9 lemon bars recipe recipes from across the web

The most viewed lemon bars recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Keto Lemon Bars | Healthy Low Carb ...

Lemon Bars

Easy Lemon Bars

Easy Lemon Bars Recipe

Vegan Lemon Lavender Bars

Frosted Gooey Lemon Bars Recipe

Ina Garten’s Lemon Bars (Easy Recip...

Lemon Bars

Homemade Lemon Bars

Top 9 lemon bars recipe recipes from across the web

The most viewed lemon bars recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Lemon Bars | Healthy Low Carb ...

Lemon Bars

Easy Lemon Bars

Easy Lemon Bars Recipe

Vegan Lemon Lavender Bars

Frosted Gooey Lemon Bars Recipe

Ina Garten’s Lemon Bars (Easy Recip...

Lemon Bars

Homemade Lemon Bars

The most viewed lemon bars recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine