These keto lemon bars have long been an IBIH fan favorite, so I decided to freshen them up a bit with new photos and a few tips on helping them turn out perfect every time.
Lemon bars have always been one of my absolute favorite desserts. They are the thing I’m most likely to gaze longingly at through the glass at a bakery or coffee house – and sometimes I give in and have one.
I’m never really sorry until the next day when I wake up puffy and bloated from the gluten and sugar. Even then a perfect lemon bar is usually worth it if I’m being honest.
I finally decided though that it was high time I came up with a legit keto lemon bar recipe that would meet my low carb and gluten free criteria (and save me from the morning after bloating.)
As an added bonus these keto lemon bars are pretty easy to make, and just as good or better than the “real” thing. I’m not just saying that either, I tested these out on crowds of non low carbers at several parties – all with rave reviews and no leftovers.
This keto lemon bar recipe is basically the love child of my Lemon Almond Shortbread Cookies (crust), and my Sugar Free Lemon Curd (filling) recipes, with a few minor tweaks.
I like my keto lemon bars a little on the tart side, but you can increase the sugar free sweetener in the curd if you prefer them sweeter – or you can add more powdered sugar free sweetener to the top of them after baking.
I’m confident that you guys are going to love these low carb lemon bars – they simply scream “IT’S SPRING BABY!” and they’ll make you believe it – no matter what time of year it is where you are.
TIPS FOR MAKING THE BEST KETO LEMON BARS
When zesting your lemons, make sure you don’t zest any of the white coating. That’s the pith and it’s super bitter – you just want the bright yellow rind, which is where the oils and therefore flavor are. The best tool for zesting a lemon is a microplane grater in my opinion, but a box grater on the side with the small holes in it can work too if that’s all you have.
Use FRESH LEMON JUICE. That bottled stuff just won’t taste the same. Since you need lemon zest anyway, you might as well take a few seconds to juice the lemons you’re zesting for a superior lemon flavor. A handheld lemon crushy thing like this one is what I use and it’s super easy. You will need 5 – 6 average sized lemons to make these lemon bars.
When cooking the lemon curd, DO NOT LEAVE THE POT UNATTENDED. Whisk gently but constantly until the mixture thickens enough to coat the back of a spoon, and it has lightened slightly in color. This may take 10 – 12 minutes, and it will feel like it’s never going to happen and then WHAM it’s there and it seems to be instantaneous. Be patient – I promise it’s worth it!
Some people choose not to strain the curd after cooking, and leave the bits of grated lemon zest in the bars. It’s strictly a matter of personal preference and if you don’t mind the texture of the zest in there, it won’t hurt anything to skip that straining step.
As always I can’t wait to hear what you think! Make these keto lemon bars ASAP and report back STAT! Bonus points if you snap a pic and tag @ibreatheimhungry on IG! (fyi said bonus points are completely useless, much like my passport in 2020.)
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Keto Lemon Bar Recipe -Low Carb & Gluten Free
- Total Time: 40 minutes
- Yield: 16 bars 1x
Description
An easy and tasty Keto lemon bar recipe that’s just as good or better than the classic – but low carb and gluten free!
Ingredients
For the Crust:
- 6 tablespoons butter
- 2 cups superfine blanched almond flour
- 1/3 cup granulated sugar substitute (I used Swerve)
- 1 tablespoon freshly grated lemon zest
For the Filling:
- 1/2 cup butter
- 1/2 cup granulated sugar substitute (I used Swerve)
- 1/2 cup fresh lemon juice (from 5 – 6 lemons)
- 1/4 cup grated lemon zest
- 6 egg yolks
- 1/2 teaspoon xanthan gum
- 2 tablespoons unflavored collagen powder (or 1 teaspoon unflavored gelatin)
Instructions
For the crust:
- Preheat the oven to 350 degrees.
- Melt the butter in the microwave or a small saucepan.
- Add the almond flour, sweetener, and lemon zest, stirring until fully combined.
- Press the dough evenly along the bottom and 1/2 inch up the sides of an 8 x 8 inch square pan. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed lemon bars.
- Bake for 10 minutes.
- Remove and cool while you make the filling.
For the filling:
- Melt the butter in a small saucepan on low heat.
- Remove from heat and whisk in sweetener, lemon juice, and lemon zest until dissolved.
- Whisk in the egg yolks and return to the stove over low heat.
- Whisk continually until the curd starts to thicken.
- Remove from the heat and strain into a small bowl.
- Whisk in the the xanthan gum and collagen or gelatin until dissolved and smooth.
- Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan.
- Bake the bars at 350 degrees (F) for 15 minutes.
- Remove and cool.
- Sprinkle with Powdered Swerve before serving if desired.
- Cut into sixteen 2 x 2 squares.
Notes
To see a list of my favorite low carb products and brands that I recommend for sweeteners, flours, etc. you can check out the IBIH Pantry Ingredients Page!
- Prep Time: 10 minutes
- Cook Time: 30
- Category: keto Desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 2 x 2 square
- Calories: 193
- Fat: 19g
- Carbohydrates: 2g net
- Protein: 4g
Keywords: Keto Lemon Bars, Low Carb Lemon Bars, Gluten Free Lemon Bars
Can’t get enough keto lemon desserts? ME EITHER. Here’s an epic collection of some of the best low carb lemon dessert recipes out there!
Dee says
I had such a craving for lemon bars at work yesterday, so I was looking for a low-carb recipe and tried these last night. They are fantastic. Most lemon bars, lemon pies, etc., never actually have enough lemon in them for me. This one is awesome! I sifted the almond flour and sweetener, then I added a little unsweetened coconut for the crust. It came out so light and flaky that I think I’ll make that by itself as a cookie sometime! However, I zested 6 lemons and still didn’t get the full 1/4 cup of zest I needed for the filling, so I didn’t add any zest to the crust. I bet that would make it even better.
I used half monkfruit/half erythritol in both crust and filling. Because some people mentioned crystallization, I put the sweetener for the filling in a little coffee grinder and powdered them first. I hoped that might help them incorporate into the filling a little better. It seems to have worked, because there’s no crystallization. I also accidentally broke a yolk when trying to separate one of my eggs, so I threw the whole thing in there. With the xanthan gum and gelatin, it still set up just fine. I do notice a bit of that cooling sensation, which does hinder things a bit for me. I’m starting to bake more with allulose now that I can find it at my local stores. I will try that when I make these next time — and I will make these again!
★★★★★
Mellissa Sevigny says
Thanks for the detailed review and for leaving a rating Dee! I don’t love the cooling sensation from erythritol either so I’m looking for an alternative as well. I’m also going to try the allulose and then we’ll have to compare notes!
Deanna Knighten says
These were Amazing! Crust and filling – perfection!
I wondered if I could make a meringue with egg whites? But that would be double baking and I didn’t want to ruin my first batch!
Thank you for amazing recipes!
★★★★★
Mellissa Sevigny says
So glad you liked these Deanna – I too have wondered about a meringue layer but never got around to trying it! Let us know if you do and how they turn out if so!
Carol says
I haven’t tried the recipe’ yet but wanted to respond that I see chefs on the food channels using a little kitchen torch to brown meringue all the time, then you wouldn’t need to double bake…
I look forward to trying this recipe’
Tori says
Recipe was great, the only problem I ran into was my crust didn’t seem to cook. It was still fairly mushy after taking it out of the over the second time with the curd. Any idea what could have gone wrong? Otherwise it was great! The curd tasted good and was the perfect consistency.
Griff Neilson says
Made this for my cheat meal and I am glad I did. I did not think it was too tart at all. I really appreciated that it was not overwhelming to my taste buds (tart or sweet) like other lemon bars I have tried. This was my experience. Thank you for the healthy alternative to this classic! :)
★★★★
Eve says
Wow this is super tart. I don’t like using granular sweetener for my lemon curd as it ends up crystallizing. So I used powdered which already takes more sweetener and looking at the other comments I doubled my powdered lankanto and used a little less zest. It was still too tart so I added 1 teaspoon of liquid monk fruit. I think it’s still too tart, but will adjust next recipe. Like others I have wondered if this can be frozen because I like making desserts ahead of time and freezing them. I will freeze one bar and update the comments. Overall one of the easy recipes for lemon bars.
★★★★
Eve says
Update made them again with the changes and froze a batch. They freeze great!
★★★★★
Mellissa Sevigny says
Thanks for letting us know Eve, I’ve never tried freezing them!
Aimee says
Beautiful and delicious, but I get many more net carbs per bar. The almond flour alone came out to 64 net carbs. How were they calculated here?
★★★★★
Mellissa Sevigny says
Not sure what you’re using to calculate but your net carbs on the almond flour are way off, so I’m guessing the rest of the numbers are as well.
Antonia K Barry says
These looked great, were not too hard to make. I made the crust thinner and doubled the curd. My lemons must have been very strong, because, goodness! -these were tart! Next time I’ll back off on the zest, and increase the sweetener, but they were amazingly good.
★★★★★
Linda says
A 5 star. Easy and turns out beautiful! What a great treat when low carbing can be tedious. I only added a touch of vanilla. Served with homemade whip cream! Thank you!
Mellissa Sevigny says
Thanks Linda, I’ve never tried these with vanilla but I’m intrigued! Will add a bit to my next batch, thanks for the idea!
Tessa says
I’d like to know this as well pls
Kylie Jones says
I am about to try this tomorrow – have lots of lemons so can it be frozen?
Mary Alice says
I have the same question. I’ve made this before and it is outstanding, but I’d like to eat it just occasionally over the next few weeks as I continue to work on weight loss. Has anyone tried to freeze it? If no one knows, I guess I’ll try to freeze just one piece and see what happens. :)
★★★★★
Mellissa Sevigny says
I’ve never tried freezing them – let us know how it goes if you try it!
Eve says
Yes I’ve had success freezing these
Eve says
Yes I’ve had success freezing these
Constantin Trudel says
BEST LEMON BAR RECEPIE PERIODE!!! They are so good and Keto?!?!? WOW!!!! Anyone hesitating should try this recepie!
★★★★★
Mellissa Sevigny says
Thanks so much! These are still one of our favorites! 😘
Teresa says
Can I use any substitute for the xanthan gum?
Lauren Lee says
I am looking forward to making this recipe as a keto friendly dessert for mother’s day. I wanted to know am I using unsalted butter or salted? Thank you!
Mellissa Sevigny says
Salted is what I always use Lauren!
Janice Winch says
Okay…I’m not sure what happened but when I printed this recipe, a while back…it called for 4 cups of the flour and comparing to recipe above, looks like it doubled all the rest of the ingredients but still called for 8 x 8 square pan…and to bake for 15 minutes!! I just pulled it out of the oven, after 45 minutes. Here’s hoping.
Mellissa Sevigny says
You may have hit the 2x at the top of the recipe which will double all of the ingredients?
S says
Whoa. I think this might be the best keto dessert I’ve ever made. Absolutely delicious! The only thing I might try differently next time is using powdered sweetener in the filling; I used granulated Lakanto and it didn’t end up dissolving completely. Thank you so much for this recipe.
Anniebananie says
These were fab! Any ideas for a butter substitution? I want to make for a friend who can’t have any dairy. Thanks!
★★★★★
Mellissa Sevigny says
So happy you enjoyed them! I suppose a dairy free margarine (while not healthy) would be a good sub for someone who can’t have the dairy.
Jo says
I used ghee instead of butter. I’m also lactose intolerant, so there’s no lactose in ghee. As long as your friend isn’t vegan, this will work for them too.
Sara says
I absolutely love this recipe. The problem I am encountering is the nutrition info. It says 2 net carbs on your recipe but when I input the recipe onto my Lose-it app, I get 12 net carbs per serving which is a huge difference. Can you tell me how you calculated this?
M says
The ingredients are all low or no carb, except the almond flour. Check your app. I’d bet you didn’t get “net” carbs on your almond flour.
Gerri says
Divine! Truly the best lemon bars & so easy. The perfect balance of tart & sweet. Am in love with this lemon magic & was already a fan of the not healthy variety. Melissa’s are better in every way. My husband agreed. Thank you for a fabulous dessert.
★★★★★
Mellissa Sevigny says
Thanks so much Gerri – thrilled that they were a hit with both of you! 😊
Luann Ragonesi says
Oh my stars!!! These are now officially my favorite keto dessert! They are fabulous and everyone that has tasted them has fallen in love with them! Thank you SO much for this recipe! I really appreciate all your hard work at posting wonderful recipes; I love that I can cook/bake with confidence and know that I won’t be throwing out expensive ingredients because of a failed “experiment”!
★★★★★
Mellissa Sevigny says
Thanks so much Luann, that is really high praise and I’m so happy to hear that they are a hit with so many!
Kelsey says
My husband was pining over lemon bars when we were shopping the other day so I surprised him today with these. He absolutely loved them! I don’t eat keto and generally am not a fan of keto desserts, but I also thought these were pretty tasty. Definitely will be a repeat!
★★★★★
Mellissa Sevigny says
How sweet of you! I’m so happy he enjoyed them and that they satisfied his craving!
Charlene says
I made these last night, amazing! Can these be frozen?
Mellissa Sevigny says
I’m not sure if it would affect the texture as I’ve never tried it. Let us know how it goes if you do!
Cici says
Would these work if I replaced butter with ghee?
Jennifer says
This was my first attempt at keto lemon bars and they turned out absolutely delicious! Even my non keto friends loved them. I used swerve and tsp of gelatin, my only alterations were to add some vanilla and almond extract to the crust. I topped these with keto meringue, just Divine!!
★★★★★
Deb Morse says
This was a ten! Easy to make. Gluten free & keto. I used a monk fruit erythritol blend for the crust & filling sweetener. On the tart side, but WOW! THANK YOU!!!
★★★★★
Avital says
Happy new year! Recently started kept and this recipe looks like a great fit. Been looking for a good lemon bar recipe and having all the ingredients and seeing comments make me wanna make it this instant! Although I don’t nor can I have collagen, is there something I can use instead? Coconut flour perhaps with the same ratio?
★★★★★
Avital says
*** Keto of course. Not kept. Can’t handle this autocorrect :)
Mellissa Sevigny says
xanthan gum can work as a thickener in place of the collagen.
Melissa Martz says
but can you use just gelatin or collagen without the xanthan? I have an allergy and never include. Just hoping the lemon on top will still set without it?
Mellissa Sevigny says
Yes you can omit the xanthan gum if you’re using gelatin.
Avital says
There’s already xanthan gum in the recipe so how much should I add? How much in total?
Shannon Marie says
I LOVE lemon and honestly, I believe ain’t NOTHING better than a lemon bar! Thank you for this recipe. Mine turned out perfect. I chose not to strain the mixture (and I add the bits of pulp too). Delish!
★★★★★
Lh says
Thank you so much for this recipe. Just started experimenting with erthryitol, it seems to be hit or miss, some recipes better suited vs. others. This one was great, tasted like traditional dessert! I followed the recipe, using gelatin vs collagen and the only thing that was different was I used a non-Swerve erthryitol/monkfruit sweetener (Amson Naturals). Delicious!!
★★★★★
Alfie says
Great recipe! Everything went as it should
during, yet my crust is SUPER soft. They’re not cool yet and I put them in the fridge before cutting any further. Any idea why my crust didn’t stay firm? Taste is on point though!
Mellissa Sevigny says
The crust will firm up when cooled for sure. As long as you pressed it into the pan and didn’t just spread it loosely before baking, then it should be firm enough to hold in your hand without crumbling.
Dottie Cassidy says
Help! I’m not an inexperienced baker, but the filling turned out so rubbery! I used fresh squeezed lemon juice, and based on comments, used 1 packet (a little less than 1 tablespoon) of Knox gelatin and used no xantham gum. I did use granulated pure Allulose instead of Swerve. I know it’s a great recipe because so many others love it, but my filling was inedible – so sad.
Mellissa Sevigny says
The recipe clearly calls for 1 TEASPOON of unflavored gelatin (I also use the Knox brand) and not “a little less than 1 Tablespoon” which is almost 3 times the required amount. That is why they turned out rubbery and inedible.
Austin says
I have *quite literally* zero baking experience, but I’ve been craving a sweet treat ever since starting keto a month ago.
Oh. my. god.
I would pay a fortune to buy one of these bars at the bakery. To think I just made a whole batch myself!
You’ve earned yourself a new follower, Miss Mellissa. Thank you so much for this delicious recipe.
★★★★★
Mellissa Sevigny says
That’s so awesome to hear Austin, thank you! Maybe YOU should start charging a fortune for them to your other keto friends now that you’re a pro baker! 🙌🏻😂
Melissa says
I’ve made these before and they’re fantastic.
★★★★★
Lori Mc says
This is absolutely wonderful. This is the second time I’ve made the lemon squares. My favorite part is that it is so hard to get all the filling out of the pot through the strainer. So I am forced to lick the spatula. I don’t know how I survive. Thank you so much.
★★★★★
Hannah says
This was absolutely awful. It was sour and there was a horrible base to lemon ratio. It genuinely tasted like poison
★
Mellissa Sevigny says
If these didn’t taste good then it’s likely you used store-bought lemon juice instead of fresh, and probably an off brand at that. This is one of my most popular keto dessert recipes with many positive comments, so that’s the only explanation I can think of for why yours didn’t also taste delicious.
★★★★★
My Keto Snack Box says
Love the recipe for the Lemon bars! This is a perfect snack to eat for breakfast or as dessert. Hoping to make this for our teams holiday event! Thank you :)
Cecile Ullrich says
Hi Mellissa, quick question, do I dissolve the gelatin – like you would normally or do I just add the granules?
Mellissa Sevigny says
Yes, just sprinkle and stir.
Cara says
Wow! I FINALLY made a low carb dessert that turned out amazing! I never write reviews because if I do not like something, it’s probably because of me and not the recipe but these lemon bars are out of this world! I took a bite and actually said “wow!” out loud! This is one recipe I’ll be making way too often!
And yes, I had to make a change. 🤦♀️. I didn’t have unflavored collagen ( only had chocolate) and didn’t have gelatin so I substituted more xanthan gum and it worked! I already made sure this recipe is printed and in my suitcase for our vacation to the cabin in the woods in a couple of months! Definitely not leaving home without it!
★★★★★
Mellissa Sevigny says
So happy that you finally found a Keto dessert that you actually like! 🙌🏻
Gigi says
How much extra xanthan gum did you use?? I don’t have gelatin or collagen either!!
Kate says
How much additional xanthan gum did you add instead of collagen? Thank you in advance!
Deana Chadwick says
Fantastic tart Lemon squares! I could eat the curd on its own by the bowl full. I started preparing before I gathered all if my ingredients, big mistake. I know I have gelatin somewhere, but couldn’t find it and this was after my custard was finished. I spent 10 panicked minutes online looking for a sub… I almost used Konjac, but ended up going with chia seeds (figured that I could always use more omega 3’s). It came out amazing! My skinny, sugar loving, boyfriend couldn’t stop eating it; I had to direct him to t h e chip ahoy’s so he didn’t eat all if the squares. Thank you Mellissa for another great recipe!
★★★★★
Joy says
I LOVE this recipe yet would add a disclaimer- Collagen gives off a very unsavory aroma while baking, which lingered after bars were out of the oven. I could also taste it after they came out of the oven- BUT- after refrigerating overnight I am no longer noticing it.
I also experimented using 1/2 almond flour, 1/2 pecan flour, and I reeeaaallly like it. :p
BTW- konjac powder in place of xanthan worked fine- just be sure to get any lumps out and stir in quickly to prevent new lumps from forming.
★★★★★
Joy says
(My comment above should have been in the main comments, not just as a reply).
★★★★★
Mellissa Sevigny says
Maybe it’s the brand of collagen you are using – I never have any odor or flavor in mine warm or cold?
Austin says
This recipe tastes wonderful! I have a tiny issue, the filling kind of grainy, I have that issue with sugar alcohol in chilled recipes, not just this one. I used powdered erythritol. I made a lemon curd from all day i dream about food site, she said all sugar alcohol re- crystalize when it is chilled. I wonder if you have any tricks. Thank you so much for sharing.
★★★★★
Mellissa Sevigny says
Mine never crystalizes and I use swerve typically. You could try a blend like lakanto which has monk fruit in it as well and might give you less of a grainy texture.
Austin says
i always use Swerve, i don’t know how you do it that never never crystallized, so lucky!! i have the same experiences with Carolyn at all day i dream about food website. here is what she said in many of her recipes ” If you use all erythritol based sweeteners, your sauce may re-crystallize somewhat as it cools.” all the recipes that need to be chilled turnout granny. I LOVE your chocolate peanut butter recipe but it re-crystllize some. just trying to figure out not to have that texture. thank you for your wonderful recipes on your website.
Tori says
All Day I Dream of Food creator Carolyn has a recipe for caramel sauce using Bocca Sweet that does not cool with grit. I feel like a scientist trying to use this technique in other recipes but it works. Love, love this recipe Melissa and all your recipes. Keto is much easier with these tasty little numbers!!
Jessica Barker says
Ummm…these are AMAZING!! I am a very skeptical keto dessert baker. I find that my cookies always crumble to bits and my breads tend to be either too soft or too crumbly or both. And while I realize that it is a skill to get something to be liquidy and crumbly at the same time, it is not in fact the texture I desire. These however, were perfection. So good, perfect texture and nobody believed they were keto. Thank you Mellissa!
★★★★★
Mellissa Sevigny says
So happy to hear it Jessica! Thanks for taking the time to leave a comment and review!
Rebecca Stephens says
Mine had great flavor but turned out very gritty. Is this the nature of baking with Swerve?
★★★★★
Mellissa Sevigny says
Not sure why yours were gritty? I have gotten a gritty texture with some things when using swerve but never these lemon bars. Wondering if some Swerve bags are off – so hard to tell. But no they shouldn’t be gritty, even when using swerve!
Yvonne says
Well, I read your comments leading up to this recipe and gave it a try. You didn’t disappoint! :)
My friend didn’t believe me when I made this recipe for her and told her it is keto. She has thrown out so many recipes that bombed when presented to hubby. These rock! Very strong lemon flavor and not too sweet. I halved the crust recipe, though. I like them much better without a thick crust. THANK YOU for giving us this recipe!
★★★★★
Mellissa Sevigny says
So happy it didn’t disappoint!
Gary says
Mellissa, it’s high time I commented on your wonderful recipes. I have followed your recipes for years (just last night I made your delish Keto cheddar leek cauliflower-mash!) Working from home, I have a few extra minutes so whipped up your Keto lemon bars. Not only was the crust amazing with a delicate crumb, but the lemon filling is out of this world!!! My husband loves all things lemon and this was a spectacular hit!! Reminds both of us of the Limoncello we always enjoy in Italy. I work for a large hospital system and every Christmas we have a cookie exchange. Old fashioned but fun. I’m bringing your lemon bars this year (if we’re allowed during this time). I’ll be proud to let my team know your lemon bars are sugar free and gluten free!! Thank you. -Gary
★★★★★
Mellissa Sevigny says
Thanks so much Gary – I appreciate you taking the time out to comment and let me know you guys enjoyed them – and I hope life will get back to normal enough for you to be able to share them this year!
V Lee says
Excited to make these today, what is a collagen powder substitute?? It’s the only ingredient that I don’t have.
jeff hashtag says
There is an alternative option in the recipe using unflavored gelatin.
Michael Lee says
I don’t know how you managed to devise a recipe nearly indistinguishable from the “real” thing, but you definitely did. My keto family is in awe about the flavor! (Definitely worth every minute.)
★★★★★
Mellissa Sevigny says
Thanks Micheal – I’m thrilled that it was a hit with everyone! I’m making a batch for us this week too and already can’t wait!
Susan says
I just want to say thankyou so much I won the contest so excited . Thank you so much again Melissa. By the way the recipe is great
Christina says
Hi there!! I am about to make these for the first time and was wondering if you have to use XANTHAN gum or if there is any substitute?? That is the only ingredient that I’m missing. Hope to hear back soon! Thanks in advance
Mellissa Sevigny says
You can omit it, they will just be a little looser!
Monica Nunez says
AMAZING! I made it with Limes because we leave in Florida, and lime is in our DNA :) Also, I was supposed to have Knox but last minute I realized we were out, so I added the same amount of orange Jello sugar free….. The result was incredible! We cut them in 32 pieces…. small but mighty! the perfect taste when you just want to satisfy the sweet tooth.
★★★★★
Jessica says
Since starting my keto/low carb journey 3 years ago, I have missed certain things. Lemon bars are one of them. These are incredible and satisfy my sweet tooth!
★★★★★
Mellissa Sevigny says
So happy to hear it!
Lisa says
I’ve had problems with granulated Swerve becoming, well, granular after refrigeration. Seems to crystalize in the refrigerator. Can I use a powdered form of Swerve instead or is there another reason for using granular? Thank you for the recipe – I adore lemon desserts!
Savanna D Creech says
I will definitely be making this again. Maybe weekly. It’s that good!
★★★★★
Kelly says
Hi, can I substitute the butter with ghee?, Trying to go dairy free, love your recipes!, How about a keto version of Oatmeal Scotchies, it will be hard to find something to replace the oatmeal, unless maybe they have a oatmeal flavor drops.
Mellissa Sevigny says
You can definitely sub the butter with Ghee, might need a pinch of salt though. Will look into the Oatmeal Scotchies, thanks!
Erin says
Absolutely delishes! My husband loved them (who refuses to admit anything keto is great..lol). He told me to send to his mother who is now on a suger free lifestyle. Enough said. My only question is how would you recommend storing them? I put them in the refrigerator but obviously it changed the texture…I wasn’t sure if they could be left out?
★★★★★
Alice says
fantastic recipe thank you so much! I made half the recipe in a standard loaf pan (2 lb size). Worked perfectly.
★★★★★
Melynda says
Ho. Lee. Cow! This is really good!! The only tweak I made was about 3/4 TBSP lemon extract for the filling as I only had 3 lemons on hand. For the sweetener I used powdered xylitol. I WILL be making this again! I dolloped a little whipped cream on top to balance the tart per hubby’s request. Personally I don’t need it. Thank you!!! This will be amazing to share with others.
Melynda says
I forgot to rate the recipe. 😝
★★★★★
Kate Breth says
I made this today for Easter. It turned out fabulous. I didn’t have any lemon zest but used a tablespoon of lemon extract and baked the crust 5 + minutes to make sure it was set but not brown. Hubby asked for lemon bars and this delivered. Thank you.
★★★★★
Melynda says
Thank you for the tip! It helped me as you can see in my review also. 😉
Sarah says
Thanks so much for this recipe! I saw Milk Street last night and they made some cookies with almond flour and they suggested toasting the almond flour for some cookies they were making to add depth. I’ve been making keto desserts since the summer and never heard of this. I tried it with this recipe and the crust was amazing! You should give it a try in some of your recipes and see if you like the flavor. I thought the crust tasted the same as a traditional. Amazing! You just put the almond flour in a pan and toast until the flour darkens and let it cool
★★★★★
Megan says
This is now one of my new favorites! So luscious and they taste like the out-of-the-box super unhealthy kind! Thank you so much for this delicious family favorite recipe!
★★★★★
Mellissa Sevigny says
It’s been far too long since I’ve made these Megan! You’re comment reminded me about them and I’m adding lemons to my grocery list as we speak – so happy you enjoyed them and thanks for letting me know!
Shari Ann says
Hi Melissa, I absolutely love this recipe! I work for a huge Children’s Hospital with over a thousand employees and every so often our unit will have a bakesale to benefit the Children’s Miracle Network. So far these lemon bars have made us about $800 in the last year. I make a quadruple batch and sell them for $2 apiece. Well they sell out and about 10 minutes, so the last time I made them I sold them for $3 apiece and they were still gone in 10 minutes lol. I put label them with the nutritional info, and I also give people your website ( I hope that’s okay). Although hmmmm maybe I shouldn’t because then they can make their own! A LOT of people are doing keto apparently, and they all love your lemon bars.
★★★★★
Mellissa Sevigny says
This made my day Shari! How cool to know that my recipe is helping you guys earn money for charity! Thanks for letting me know it’s a hit and I hope they will keep performing for you at the bake sale! 😘
LadyJ1225 says
YUMMY!!!! I have always loved lemon bars and was so happy to discover this low-carb recipe. It is just the right amount of tartness for the lemon filling. And the crust is amazing! I could eat it by itself. Everyone who ate it raved about it. I had to grab a couple pieces quickly to save them for myself for later as they were going fast. Absolutely wonderful, whether you are following a low-carb diet or not.
★★★★★
Carmella Goodman says
First I just wanted to say thank you for being the creative person that you are and providing these wonderful recipes. I made the lemon bars and last night when I was putting everything together it tasted a lot more tart than they do this morning now that they’re all set. They still taste great and I’m serving them to a group of people who are Not living a keto lifestyle., But I’m hoping that they’ll still enjoy them.
★★★★
Katie says
Awesome Recipe! By far my favorite low carb desert, you really cant tell its low carb.
Thank you for updating the gelatin/collagen ingredient quantity, that caught me the first time I made this and it came out extremely stiff and gummy like. It was perfect this second time with the 1 tsp of gelatin.
I also added one of the egg whites to the crust and it made it PERFECTLY stick together and had an even better texture.
Thanks for the recipe!
★★★★★
Ashley says
Thank you for sharing this recipe. I love lemon bars! I attempted this recipe and followed it exactly except I used swerve powdered sugar throughout the recipe. Mine turned out way too sour. Maybe should use granulated sugar next batch? Also, how long do I have to cook the egg yolks on the stove before adding the xantham gum and collagen? Mine were too gooey so I had to cook for 15 min longer.
★★★★
Susan says
I have a question. I wanted to make these this afternoon…I have all ingredients except the colagen/gelatin. Will it just be a gloppy mess if I leave that out?
Mina says
So many of your recipes are great, and this one is no exception. But, that one glaring error is still in the ingredients, and I, like many others over the years, followed the recipe as written without reading 10 minutes worth of comments, was blissfully unaware of the wording mistake in the recipe. Gelatin comes in powder and sheet form, Knox brand being the most available and well-known in Canada and the U.S. Apparently, what you are using in the recipe is not gelatin at all, but collagen powder, which also gels. Can you please change the ingredients to specify collagen, as opposed to true gelatin? I would hate to see any more people misled by this honest mistake and ending up with a yummy square of rubbery Jello.
Mellissa Sevigny says
Thanks for the reminder Mina, this recipe should have been updated years ago!
Sincity Lin says
Just made this recipe….currently in the oven. I put in Collagen peptides….is that the same thing as the collagen you all are talking about?
Will post finished product on instagram when completed!
Sammie says
Oh wow, these are phenomenal! They took forever to chill in the fridge so I could eat one, but worth the wait!!!! I used 2 lemons for the zest – was perfect, one in the crust and one for the filling. Next time I’ll probably bake the crust longer than 10 minutes, it didn’t brown at all, but man oh man, these taste like the non keto version, I’m in heaven!!! Thank you so much for such a fantastic recipe, I’ll probably be making this once a week!!
★★★★★
Inez says
I have never used 1/4 CUP of zest in anything. Is this correct? I only get a couple tsp from a large lemon.
Mellissa Sevigny says
It depends on how fine you’re grating it. If it’s really fine and packed down then 1 tablespoon will do it, but if you’re using larger shreds you’ll need the 1/4 cup. The more lemon zest, the more intense the lemon flavor.
Ellen says
Hi there, I made the recipe above, did it because everyone likes lemon. So it was my Easter dessert. The only comment people said they thought it was too much lemon. for both the crust and the insides, I feel it took about two large lemons. I will definitely make again, but just use less lemon. Just wondering though why do we drain the zest out, thought it might be nice to be in the filling? everyone loved the crust also by the way. It is 4 days after easter and crust is holding up great, it is in the fridg in tupperware. Just wanted to share it.
Laura says
My filling came out liquid-y…. ?. Failed on my part. Any suggestions? I noticed my filling wasn’t getting thick when I added the yolks..
Zandra says
I am new to keto and I have been struggling with the lack of sugar. Confession: I was addicted before I started. lol This recipe is everything I want and needed. I don’t normally comment on these things either, but I must so than anyone who loves lemon and wants a satisfying recipe, this is it. Hands down.
★★★★★
Dyana says
YUMMMM!!! Made these tonight & they are delicious!!! I used the boxed plain gelatin, and after reading a comment about them turning out rubbery, I used only 1 Tbsp instead of 2~turned out perfect!!!!
★★★★★
Brittanie says
Came out absolutely PERFECT!!!!!!!!!!!!!!!! Thank you! I will use this many more times. :)
★★★★★
Randall says
This is the absolute best dessert recipe I have found/tried since going Keto. So close to the “real thing”. Thank you SO MUCH! The only things nag I changed were using Lakanto sweetener instead of Swerve and straining the mixture after adding the gelatin and xanthan gum to ensure totally smooth texture. My Kids even love them and they are the hardest to please as they are used to me making standard desserts and pastries that are extremely high in carbs. Your site has been a godsend to us through this transition. Thanks again.
★★★★★
Becca says
Mellissa
These are the best things ever. You deserve a parade for this recipe. Everyone loves these yum!
Rachel says
I may have forgot to strain. Oops! But it was so creamy and smooth and tart and AMAZING! Seriously. I am so happy about this.
★★★★★
Kristin says
This is the first comment I have ever left about a recipe, it’s that good! I am an avid baker, cook most meals from scratch and have been struggling to find a good low carb dessert. This is perfection, I just can’t wait for my lemon trees to have ripe fruit to make more! I did add a pinch of salt to both the crust and filling. I have Myer lemoncello that I made from my trees and I added about a tablespoon. I know that increases the carb count but it was a indulgence I was willing to make. I cooked down some blueberries for the kids and husband to use as topping and all love it. Thank you!
★★★★★
Caroline says
These are perfect. Made them for a group in which I’m the only keto weirdo, and no one guessed I’d bested them. Praise all around. That is the true test!
(Other true test: I currently have what’s left hidden in the back of the fridge for my. mouth. only.)
Courtney says
Best baking Keto recipe so far! I loved these and they were the perfect balance of tart and sweet for my taste. Definitely will be making these again and also for a work function this week.
★★★★★
Mellissa Sevigny says
Hi praise, Courtney – thanks so much!!! Hope they are a hit at work too!
Caitlin says
I absolutely LOVE this recipe! I never give reviews on anything, but since I just finished enjoying my dessert (these bars) I thought I should probably post a review because I love them that much! One commenter said these taste like the real thing, and they totally do! I baked the crust a little longer, until it was golden brown so it would be a little crispier and it turned out great! I also omitted the xanthan gum and used 1 packet of Knox gelatin for the curd (which some other commenters suggested). I’m in trouble…. :)
Mellissa Sevigny says
Thanks for reviewing it Caitlin, glad you liked it!
Marie says
Caitlin,
I was thinking of omitting the xanthan gum as well. I don’t use gums in my kitchen and I don’t see the need for it. I intend on using Great Lakes Bovine Gelatin.
Wendy says
Marie,
Did u try it without the gum? I was thinking the same thing. Like to know what you did.
Isabel says
I made these yesterday and they turned it delicious. Thank you so much!!
★★★★★
Lindsey says
These were a huge hit! I may leave the xantham gum out next time because the tip was rubbery and more firm than it should have been so maybe the gelatin is enough. But otherwise delish and perfect for spring.
★★★★★
Keri says
Can’t wait to make them … is it ok to use Knox unflavored gelatin
Mellissa Sevigny says
You can, but only use 1 tsp.
Leila says
Wow! Another amazing dessert! I don’t know how you do it, but these recipes are incredible. I’d never know this was keto if I hadn’t made it myself! Delicious!
Kristina says
This recipe looks fantastic, I’m looking forward to making it for Easter! Is it possible to substitute a GF All Purpose Baking Flour for the Almond Flour? I have Bob’s Red Mill in the pantry, and would prefer to use ingredients on hand rather than buying more if possible. Thanks!
Mellissa Sevigny says
I don’t think that will work the same as the almond flour Kristina – but if you try it let us know!
Jen says
Ok, these did not work for me. I should have baked the crust longer, because it was cake not crispy. Also I think the curd should have been left as is without the gelatin and xantham gum. I used Knox gelatin, so maybe that was why, but the top was rubbery. I froze them hoping eating them frozen will make them better. I will eat them cause I hate to waste, but I will try a different recipe next time that doesn’t require special gelatin.Jen
Jen says
Okay, they are much better frozen. I ate the whole batch this week.
MissTris says
Absolutely Delicious! These were plenty sweet for hubby and me with just the 1/2 cup of Swerve in the filling. Next time I would probably put only 3-4 Tbsp. of Swerve in the crust and maybe even dial back a bit on the Swerve in the lemon filling. One packet of Knox gelatin worked great for me with the xanthan gum. My husband said they tasted just like the regular sugar-filled lemon bars, and he liked the almond crust even better than the typical wheat crust. Soooooo happy to find this recipe! Thanks!
Pamela C says
Do you have a nut-free adaptation? My hubby lives lemon bars but is allergic to almonds… Thanks!
Ellen Stewart says
I used coconut flour instead of almond flour and it worked just as Well! I’m allergic to nuts as well.
Angela says
How much coconut flour did you use? I am not a huge fan of almond.
Jennifer says
Would the filling still thicken without the xantham? I’m paleo so can’t use it x
Olivia says
The taste of the custard was great – tart and very lemony (yum!!). The crust was just ok, I might try with more Swerve next time in the crust, by the next day it had no flavor but the texture was perfect.
The texture of the custard on day 2 (very firm) was not to my liking. I will use half the gelatin or even maybe 25%. I like my lemon bars gooey.
This is a great recipe to start with for low cal!! Thanks so much!!!!
Toni says
How many lemons to get 1/4 cup zest?
Olivia says
I think it was 3 when I did it.
★★★★
Lindsey says
I used quite a few for 1/4 cup of zest… probably about 8-9.
Rexi says
This was super easy and delicious!
★★★★★
Lisa says
I pulled this off the stove early after adding the yolks. I did strain it after & then again after adding the gelatin & xantham gum. It turned out pretty good but how long did you cook the custard/curd before taking it off the heat?
Ashley says
Hi! I love this recipe & can’t wait to try more! I ACCIDENTALLY used the whites instead of the yolks, LOL! I put them into a cupcake tin to make ‘tarts’ as well, they are WONDERFUL!!! (After fully cooling, before that the crust got a bit soggy,maybe from so much egg whites?) I think I’ll use whole eggs next time to save the separating & not waste the whites- since I now know it can be done with all whites & no yolks, lol!
Thanks for all your hard work!
Ashley Wright says
Perfect!
★★★★★
Mommy Tties Keto says
This is, by far, the best dessert I’ve made following s Ketogenic diet. I used xylitol and there was zero aftertaste. They taste exactly like a “regular” lemon bar. So so yummy! Next time I make them, I’ll double the curd because it’s just that good!
Thanks for this! You made this mama and her brood very happy!
Stephanie
★★★★★
Kari says
Seriously delicious. My husband (not keto) called these his favorite keto desserts yet… and I’ve made MANY.
★★★★★
Mellissa Sevigny says
That’s pretty high praise Kari, tell him I said thanks so much!! These are one of my favorites too!
Schweetie says
Thank you so much. Fantastic recipe. The whole family loved it.
Kelly Jackson says
Thank you so much! These were the first low carb dessert that I have made that I really couldn’t tell they were low carb. I made them to take to a party and they were a huge hit! The only gelatin I had was Knox – I used one packet and they turned out perfect. I am going to make them again today to take to a get together – I am going to attempt to make in a tart pan – have you ever tried to make them a tart pan? Do you think it will affect cooking times?
★★★★★
MoodyMoody says
Is it okay to use Splenda or stevia with this recipe instead of Swerve? My husband is super-sensitive to erythritol, to the point where he can’t use Truvia at all without explosive diarrhea. (Pure Via without erythritol is fine, so it isn’t the stevia itself.) I’m always a bit hesitant to substitute blindly in baked goods because of bulk or chemical differences in the final product. My husband wants to reduce his carbs, but a lot of the standard substitutions cause digestive issues for him.
Rebecca says
These lemon bars are the bomb! My family and I love them!
★★★★★
Mellissa Sevigny says
Thanks Rebecca, we love them too!
Chris says
In the oven now , the lemon filling I could have eaten with a spoon … AMAZING… I am so excited to try the finished product.
Thank you !!!!
★★★★★
Summer says
Hi! I’d love to make this recipe … I have xanthum gum but don’t have the collagen. I have Knox unflavored gelatin but see in the comments it’s not the same thing – can I just leave that ingredient out? Does it affect the outcome of the recipe? Thanks
Mellissa Sevigny says
You can use the gelatin but only 1/3 of the called for amount should do the trick!
Kim says
This recipe looks fabulous – I look forward to trying it after I get some ‘green can’ Great Lakes collagen. In the meantime, do you have handy the rest of the nutrition info, like grams of fiber and micronutrients (sodium, potassium, calcium, etc.)? I appreciate the net carb info but I’m trying to get a certain amount of fiber and other nutrients every day and this additional info would help. If not, I can calculate all the ingredients myself to figure it out…just thought you might already have it. Thank you.
Esther L says
Suggestions on what to do with the leftover egg whites? Thanks!
Raeesa Mumith says
If i make a batch how long would they last before they go bad?
Mellissa Sevigny says
Keep them in the fridge for up to a week, the freezer for a couple of months I would think!
Ines says
I made these bars and they turned out amazing thanks for sharing!
★★★★★
Leslie says
I’ve made these & loved them!
Just wondered if you think it would work with lime or key lime instead? Might have to adjust sweetener, I’m thinking.
Thanks!
Tara says
Loved them so I made these as key lime bars and they were great! Cut the zest down a bit and added 1 tsp swerve. Delish!
★★★★★
Harshi says
Thank you SO much for this recipe!! I made them today and they turned out amazing! I’m enjoying a piece with my tea right now. I wanted to make hubby a treat for Father’s Day, and these were just perfect. Watch me eat most of it…lol!!
Btw, I used one packet of Knox gelatine and didn’t have any issues.
I tried doing low carb without having any type of low carb treats, and crashed hard after 3 weeks. Now I’m back on and learning to make low carb desserts that will help keep me from falling off again.
Can’t wait to try out some of your other recipes!
Claire says
I made these and they turned out beautifully. However, I think the curd was too hard once cooled. I would use less gelatin next time. I also would prefer a more intense lemon flavor. Maybe more juice or leave in a small bit of zest would help with that. I would also make the curd a little sweeter.
★★★★
Amber says
Hi! Do you think it matters the type of gelatin? I am about to make these, and am heading to store, but I don’t think we have Great Lakes gelatin here. I’ve never baked with unflavored gelatin. Is it powder or liquid? No clue what I’m doing with this. Any tips on what to buy would be greatly appreciated! ?
Eryn says
Hi, I was so happy to find this recipe as my Mom used to make some delicious lemon bars when I was a kid. The thought of them just makes me happy. I was eager to make these, but I didn’t have xanthan gum, so I substituted chia seeds. The filling seemed a bit soft when removed from the oven and then cooled. It tasted great nevertheless. I have placed them in the fridge overnight and they are certainly firm now. Thanks for this deliciousness.
★★★★★
Lisa says
Very Nice recipe but the gelatin seized up and made curds! After I strained it. So that was unfortunate. A bit extra texture. So I covered it with a layer of cream cheese and sour cream. And made a totally new desert.
★★★★★
Lara says
She used land o lakes green “gelatin” it doesn’t gel. So if you’re using actual gelatin, even land o lakes it won’t turn out the same. The green is great to mix in drinks and what not to get your dietary supplementation but not for gelling as it stays liquid…
MissTris says
It’s “Great Lakes” gelatin, not “Land o’ Lakes.” Just looking to avoid confusion. :-)
Rhonda says
Not sure what I did wrong. I subbed coconut flour because of alergies but that is the only change I made. My crust ended up about 2 inches thick and didn’t hold together at all. I mixed it, it seemed really dry but I used the right quantities so I went with it. Baked it 10 min and it still seemed wrong but I just kept going. In the end I ended up with 2 inches of what was basically flour under my custard. Well the flour is expensive so to salvage it, I mixed the whole mess together, added a ton of oil and some egg whites, and put them in my brownie pan, now they’re more like lemon blondies. Any ideas on what the problem might be? 2 cups of flour seemed to be way too much. I’ve checked the recipe about 5 times to make sure I didn’t miss something. I am going to try again but I may cut the flour in the crust in half, or even less
Mellissa Sevigny says
Coconut flour and almond flour are not equally interchangeable. 2 cups of almond flour – or find another coconut flour crust to use as a base and just make the filling to put on top.
Rhonda says
I’ll just use way less coconut flour next time as 2 cups of almond flour could potentially kill m. I’ll play with it and see what I come up with and then comment back here in case anyone else has an allergy
Lara says
There a plethora of coconut flour crust recipes, found this on my first search.
http://www.sugarfreemom.com/recipes/low-carb-coconut-flour-pie-crust/
Also found this on substituting:
1.Coconut flour absorbs a lot of liquid. For every 1 cup of coconut flour, use 6 eggs and 1 cup of liquid.
2.1 cup all-purpose flour = ¼-1/3 cup coconut flour.
3.Coconut flour can be baked at the same temperature as other recipes, no need for adjustment.
susie says
I never ever comment on recipes but I just had to for this one. It is AMAZING and so worth the time. I need to now give some away otherwise I will eat it all by myself.
★★★★★
Mellissa Sevigny says
Welcome to my world Susie ha ha!
Roxanne says
I have all these ingredients on hand except for the xanthan gum. Is it possible to omit or substitute?
Janet Voris says
Just wonderig how important is the xanthan gum? I don’t have any, but could get some.
Mellissa Sevigny says
You can get away without it they won’t be quite as firm tho!
Eric says
Just made these with farm fresh egg yolks and fresh lemon juice. The deep orange color is Amazing! Wish I could send you a picture. Can’t wait for them to cool!
★★★★★
Sara says
This recipe is perfection! I used stevia glycerite instead of the swerve. I put in 1 tsp for the crust and 2 tsp in the filling. Sooo yum!! Thank you for this!
Lorna Hodkinson says
HI, just wanted to ask if these freeze? if not, how long do they keep for in the fridge? I have visions of myself eating the whole batch to “avoid waste” lol.
★★★★★
Mellissa Sevigny says
I haven’t frozen them but they’ll keep in the fridge for 4 or 5 days easily! And yes, not eating the whole batch is a legit concern! ;)
Eric says
We froze them with excellent results. Actually quite good when eaten half thawed
Amanda says
Yum! I’m not sure if I didn’t bake them long enough, as the lemon curd part stayed somewhat soupy, but…no matter! I ate them with a spoon, and they were still delicious! Thanks for the recipe!
Amanda says
Update: They firmed up in the refrigerator…and remained delicious! I can’t wait to make these at Christmastime!
Nicola says
Sounds delish!! I only have gelatin packets. Would I need 2 whole Tbsps of the packet stuff? I want to make these NOW!!!! LOL
Mellissa Sevigny says
You could probably reduce it to 1 Tbsp if you’re using regular gelatin!
Amanda says
These are delicious and it’s a great recipe. Unfortunately there is one very important huge problem: they aren’t really keto friendly. I’m wondering how u got 2net carbs each. My mom made these & i binged on them without doing my own calculations and got really really sick (out of ketosis & sugar alcohol overload). Doing the calculations for the crust ALONE with 1/3 cup swerve and 16 servings, it is WAY over 2g carbs.
According to my math for the whole recipe, calculating NET CARBS even for the almond flour, there are AT LEAST (being minimally liberal) 15 GRAMS OF NET CARBS PER SERVING. That’s more than I usually eat a DAY. (Oh my god no wonder I was sick for 2 days. I’ve been working at keto adaptation for a month and a half & want to cry).
***PLEASE PLEASE PLEASE DO NOT EAT THESE IF YOU ARE ON KETO!!!!*** at least 15 carbs a serving!
Mellissa Sevigny says
YOU ARE INCORRECT. CALM YOURSELF. The sky is not falling and these lemon bars are PERFECTLY KETO FRIENDLY when the nutrition information is calculated correctly and you don’t “binge” and eat the entire pan. One batch of crust and filling has a total of 36 grams of net carbs – when you divide that by the 16 two by two squares that constitute one serving, you get 2.25g net carbs per square. You got sick and kicked out of ketosis because you ate too many – my recipe is not to blame, your lack of moderation is.
Amanda says
SORRY! I was freaking out. I’m brand new to Erythritol and did not understand that the listed sugar carbs in that sweetener are completely indigestible and apparently don’t count at all. Your recipe is superb.
Susan Huth says
Love your reply! :D
I have a question about lemon juice. Approx how many lemons in the recipe? Also, what do you think about using bottled “real” lemon? But then there is the zest… hmmm.
CaitlinBrooks says
Hi there –
I’m new here and I love this site. I’ve made the snicker doodle crepes, cream cheese pancakes, pepperoni cauliflower pizza, and they turned out great. My grocery store didn’t have almond flour, so I used coconut flour for the lemon keto bars, and they didn’t turn out so well. I’ve never used almond or coconut flour before, but I’m thinking they’re not interchangeable. There are so many other recipes I can’t wait to try!
Mellissa Sevigny says
Hi Caitlin – for sure the almond and coconut flours are not interchangeable so I can see why you would have had trouble with the lemon bars recipe! I hope you’ll try it again with the almond flour because they are awesome! I get my almond flour online through Amazon because it’s so much cheaper than the stores! Also get a very fine almond flour like Wellbee or Honeyville for the best results in baked goods!
CaitlinBrooks says
Thanks Mellissa. I will order the almond flour. I appreciate the guidance, and I will try the keto bars again as the lemon part is awesome it was just the crust that was off. I’m using the left over egg whites to make the meringue cookies! I’ve done low carb off and on forever but all this creative baking is new to me! This site is beautiful!
vicky says
tried second time, split in the curd process..recipe has become too expensive..I’ll use crust for something else.. very sad as i love lemon.
Lara says
She said she used the green land o lakes gelatin which doesn’t gel. It’s just collagen. That’s probably why it split ☹️
vicky says
curd was lovely but when i added xanthan gum and gelatin it split. So sad.. Im going to try them without xanthan. reminded me of when cornstarch makes lumpy gravy
Dianna says
I don’t have any lemons, to make the zest, ….. can I use just lemon juice purchased in a bottle?
Mellissa Sevigny says
You can Dianna, but the flavor will be less intense and possibly too sharp without the zest to round it out. Not horrible, just not nearly as good as with the zest!
diana says
Well, I almost NEVER comment on a recipe that I haven’t made yet, but just gotta say, I am sure this is the one I’ve been looking for–lemon curd over an almond crust. Just have to get through the fabulous lemon pound cake with lemon glaze I made to go with the whipped cream and just-picked strawberries before I can get to this! Thanks–I’ll report back as soon as I make them!
Mellissa Sevigny says
The cake sounds amazing – hope you like the lemon bars just as much! :)
debbie says
Hi Mellissa! Planning to have this for my daughter. I wonder what can be a good substitute to almond flour? She’s allergic to gluten, nuts, soya. Thanks in advance!
Mellissa Sevigny says
Any cookie crust or sweet base layer will probably work so if you can find one that will work for her just top it with the filling and bake!
Michelle says
Is xanthan gum A necessity? I’m seeing more more of this with the recipes I guess I just got to go break down and buy some but I’m so new I have no idea what to get :-)
★★★★★
Leigh Ann says
I’m so glad I found this! I’ve been doing ultra low carb for 5 weeks now, and lemon bars are my absolute favorite dessert.
Mellissa Sevigny says
I’m glad you found it too Leigh Ann – hope you like them as much as we did!
Amanda says
What do you use to strain the filling? Would a metal mesh strainer work?
Mellissa Sevigny says
Yes Amanda, that would be perfect! It just needs to be fine enough to strain out any larger chunks of lemon zest or any lumps that might have formed while making the curd!
BarbaraLK says
Odd question … I have never figured out how to really zest a lemon. I have a fine grater/zester but it really doesn’t seem to work.
Tips? Suggestions? I am impaired in some things … :)
Mellissa Sevigny says
I find that my microplane grater works the best – some zesters are too small and they just grind it into mush making it hard to use. This is the one I have and it works great on lemon, parmesan, chocolate, etc. You can find all kinds of brands and price points in this basic style – even at your local department store probably!
barbara says
Thanks! I have one but I seem to get just goo. Maybe I am doing it wrong. I will try again. :)
Mellissa Sevigny says
There are different blade sizes that will give you a fine grate or a courser one – sounds like yours is too fine so go a size up and you should be good!
Kelsey says
Uh…are these still low carb if you ate a third of the pan in one sitting??? Holy Hannah Montana these are tastey.
Linda Buie says
I fear making them because I think I will eat all of them in one sitting. :)
Ainsley says
Greetings Mellissa <3
I was just nomming on your bison beer braised meatballs with cauliflower mash yesterday and was actually happy swaying from how good they were, I did use regular old ground beef but it was still amazing. Especially on the second day.
But on this recipe I made it a few weeks ago and kept forgetting to ask, my bars are amazing and taste fairy level amazing when heated up but when I tried to eat them cold the yellow lemon part would fall off of the crust. To avoid this would I just use less gelatin? I used the Great Lakes one.
★★★★★
Mellissa Sevigny says
Hi Ainsley, glad you’re enjoying the meatballs! Regarding the lemon bars, it’s weird that the lemon part didn’t bond to the crust. I wonder if it IS an issue of the gelatin. Was it super hard, because if so that could be it? Or maybe if the cookie layer baked too much they didn’t bond together after you added the lemon curd. I’m totally stumped on that one but I would try it next time with less gelatin and see what happens. Or omit the xanthan gum and keep the gelatin the same. Glad they tasted good though!
Ainsley says
Hmm…I believe experiments are required…for science. I may have baked the crust too long or maybe my crust was too thick, because now that I’m looking at the pictures mine was much thicker. I failed to follow directions. Next time I’ll omit lessen the gelatin and cook the crust longer.
Thanks so much =)
richard schmidt says
these look so good. i want to make them for my Quaker meeting this Sunday, but i dont use sugar. can i substitute honey or agave or maple syrup instead?
Mellissa Sevigny says
Any of those could work but I’m not sure of the quantities.
richard schmidt says
cooks.com says either 1/2 or 2/3 cup honey equals 1/2 cup granulated sugar-but then also says to reduce the other liquids.now THAT sounds like it could be tricky
Mellissa Sevigny says
Yes, I think you’ll have to experiment a bit. Agave is the sweetest and will probably take up the least amount of volume so you might get away with a little less since there isn’t a lot of room to reduce liquids in this recipe. Let us know if you figure out a way to make it work!
Ruth Hadlock says
Great recipe! The crust is soo good, I have a question about the filling – did anyone else’s filling turn to rubbers with 2 tbsp gelatin? I used the powdered gelatin in the box. Wondering if next time I should use 2 tsp. instead of tbsp? Thanks for then yummy recipe! I loved all that real lemon! I didn’t event strain it because I wasn’t sure what I was supposed to be straining!
Mellissa Sevigny says
Hi Ruth! I used Great Lakes Gelatin which may act differently than the powdered gelatin in the box so if you got a rubbery texture then definitely use less next time! Glad you liked the flavor! I strain out the lemon zest to get a smoother texture in the bars, but it’s definitely not a requirement if the texture didn’t bother you! Thanks for weighing in!
Audrey says
I made these Lemon Bars yesterday…but made them into little tarts using muffin tins & altered the crust a bit by using Coconut Flour…but they turned out FANTASTIC!! Thanks so much for the recipe!! :)
★★★★★
Mellissa Sevigny says
Little tarts sounds adorable – totally stealing that idea Audrey! Glad you liked them!
Peggy says
Hi Melissa,
Thanks so much for sharing all your hard work and delicious recipes with us. I tried these Lemon Bars and they were just like the real deal, so I was very excited to be able to have them again after eliminating sugars and grains from my diet. They were light, tangy and felt like a great Spring treat! I did have a few problems while making them though that I wanted to ask you about. First of all you said 1/4 cup lemon zest and I wondered if that was the correct amount. I had to use 8 lemons and I was still shy of that amount. Also, when I went to strain the lemon curd, all of the zest was caught in the strainer, is it supposed to do that? Also, as I was cooking the filling it started to turn a putrid green color and I don’t know why. I had to add a bunch of yellow food coloring to it and they still turned out an unattractive yellow-green color. They still taste great, but I am wondering what I may have done wrong since yours are such a pretty yellow color. Thanks for your help.
★★★★★
Mellissa Sevigny says
Hi Peggy! I’ve eaten the curd without straining it but not everyone likes the texture of all the lemon zest in it which is why I recommend straining it out. 8 lemons should have given you more than enough zest – were you using a micro plane grater made for zest ink, or something else? Regarding the color, sounds like it may have reacted with your pan. Acidic foods like lemon will turn a weird green color in a metal pan sometimes. Try it in enamel or a coated nonstick pan next time and you should get the bright yellow natural color with no need for food coloring! Hope that helps, glad they tasted good at least!
Brenda says
Okay, found my Easter dessert. Thanks so much. If these are even half as good as the raspberry cheesecake bars, I’m going to be one happy camper. I’ve been following the menu plans (on week 3, now) and I have to say that EVERYTHING I’ve made from your site is delicious. EVERTHING. That ususally doesn’t happen. I cook a lot, and sometimes I look at ingredients you have listed and a little doubt comes into my mind, but it’s always swept away by the final product. I’m dying to make the General Tso’s meatballs again, and the chicken salad you just posted looks incredible. I’ve lost about 7 lbs, and most importantly, busted through a number on the scale that I haven’t been able to breech in over a year. Thank you again for all your work. It is MUCH appreciated.
Mellissa Sevigny says
Congrats on being the boss of your scale, so happy that the plans are working for you!!! As for these lemon bars I like them even more than the cheesecake bars so you’ll have to know what you think once you try them!!!
Debbie says
Can you use the green can gelatin or do you need the red can kind? Thanks.
Mellissa Sevigny says
I used the green can gelatin Debbie and it worked great!
Leslie says
I wondered about this… The green can of Great Lakes is collagen, not gelatin, so it doesn’t set like gelatin. Maybe that’s why folks who used gelatin had issues? I am definitely making these this weekend, but they will be coming to work with me Monday morning so I don’t eat them all :)
Amy says
I had a question about this too. I’ve made this twice and used Knox Orinal Gelatine. Is there an advantage to using the one listed in the recipe?
Jammie says
Do you have to use gelatin in the recipe. Are there any substitutes?
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jessie says
is the filling firm enough to stand up without the crust?
Mellissa Sevigny says
It’s pretty firm but you’d have to chill it well and probably cut it into one inch squares.
Eric says
Welcome to spring(?) in the Hudson Valley! I’m just north of you in Dutchess County, and the view out of my window is still as arctic as yours. Sigh. Love lemon bars, though, so these will help to get me through the next few days as the crud melts. Thanks for posting, and good luck with the rest of your moving chores.
Mellissa Sevigny says
Thanks Eric!!! It’s above freezing today so I’m optimistic that the snow bank out front will be gone soon! Hope you like these!!!
Jan says
Welcome, back, Melissa :) These look great. I’m going to have to get over the reluctance to separate eggs for recipes and make these.
Mellissa Sevigny says
It’s worth it jan, promise!!!!