How to Make the Best Easy Low Carb Lemon Bars
We have all you need to know on how to make the best easy low carb lemon bars. A low carb option for a pecan crust paired with a scratch made lemon custard that boasts a protein punch. You will be proud to serve this to any lemon lover.
There are many recipes out there for any lemon lover. One of our favorites is one for the classic lemon bar. Since trying to be more sugar conscious, I have found it easy to make healthy swaps to be able to enjoy the things I love.
Lemon desserts like our LEMON ICEBOX PIE are true classics and are meant to be enjoyed. This recipe inspired me to create this one that I can have on a more regular basis because it is lower in sugar.
Ingredients
We use eggs for protein and enhance them with lemon juice and lemon zest to get the flavor you know and love. Making easy swaps like using a low carb sweetener are just a few of the ways we cut back a bit without losing flavor and texture.
- Butter – nothing like it to add shine to the bars as well as a binding agent for our low carb crust. We use it melted and room temperature in this recipe.
- Pecans – packed with protein, we use finely chopped pecans for a crust that give the same texture you’d expect in a graham cracker crust.
- Sugar alternative – we like swerve as it is a plant based, low carb sweetener. Use your favorite cup for cup one here.
- Eggs – the entire egg for body and binding. The perfect protein booster for your dessert.
- Egg yolks – these add extra body to the bar recipe making a thicker and smoother custard
- Egg Whites – we add in a small amount to add fluffiness to the custard. It is only a portion of what you have from the lone egg yolks so we don’t need so many whole eggs.
- Lemon juice – you can use fresh squeezed here or any 100% lemon bottled juice.
- Lemon zest – adding this gives a bit more tartness to the lemon bar and adds to the texture of the custard.
- Lemon extract – we are going full on lemon here. Don’t be afraid, it won’t be too much!
- Salt – we add a pinch to balance things out. As with any dessert recipe, salt is the spice of life.
See recipe card for quantities.
Instructions for Low Carb Lemon Bars
While we are making a healthy version, we stick to our love of scratch made cooking with this one. We sharpen our skills on things like tempering the eggs and whisking the custard to the right consistency.
Make the pecan pie crust
Preheat the oven to 350. Spray and 8 x 11 baking dish lightly with cooking spray. Chop pecans fine and add to the prepared pan.
Add 3 tablespoons of the confectioners sugar substitute to the pecans in the pan and mix well.
Melt 1/4 cup of butter and add to sugar and pecans in the pan. Mix well coating everything.
Press into an even layer on the bottom of the pan. Bake for 15 minutes, remove and allow to cool completely.
Make the Lemon Custard
In a large mixing bowl, whisk eggs and egg yolks until frothy and combined.
Add in 1/4 cup of sugar substitute and mix well.
Add about 2 tablespoons of egg whites and continue to whisk until smooth.
In a medium boiler add in 1/2 cup of lemon juice over low heat.
Add 1/4 cup swerve to lemon juice in boiler.
Also add in 1 tablespoon lemon zest to the boiler.
And 1 teaspoon lemon extract. Cook over low heat for a minute until sugar is dissolved. Do not boil.
Place a bit of the warm lemon juice mixture into the egg mixture to temper the eggs. Once warmed through, add back in boiler and then add remaining egg mixture to the boiler.
Whisk over low heat until custard is smooth and starts to thicken. Once thickened, remove from the heat and add 2 tablespoons of room temperature butter. Continue to whisk until butter melts and mixture is shiny and smooth.
Pour over cooled pecan crust.
Smooth custard into an even layer covering the entire crust.
Garnish with more lemon zest if you choose. Cover with plastic wrap and refrigerate for at least 4 hours until custard has set.
Why Brooke loves this recipe!
Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!
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I AM the lemon lover I speak of above. You will see many recipes here that highlight my favorite citrus fruit. This one is not only healthier in terms of carb count but also boasts more protein than your average dessert coming in at 5 grams per serving. Healthy and delicious AND lemon!
Substitutions
While we love this recipe as is with its simple ingredients but here are some great ideas to add to or change to make it your own.
- Lime – using key lime juice and zest of limes here creates a beautiful alternative to the lemon filling.
- Xanthan gum – a popular binding agent in keto dessert recipes, you can sub this for the 2 tablespoons of egg whites if you prefer.
- Pecans – Cashews, pistachios or peanuts, popular nuts in the keto diet, would be great to try in this easy crust alternative. Just use that food processor and go with it.
- If you go with our suggestion of pecans, be sure and get yours from our friends at PRIESTER’S PECANS.
Equipment
🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!
Storage
This easy recipe can be stored for up to a week covered in the refrigerator or in an airtight container if you pre cut them. I would not freeze this recipes as custards don’t usually hold up well to freezing and thawing.
How to Make Easy Low Carb Lemon Bars
Ingredients
- 1/4 cup butter melted
- 1.5 cups pecans finely chopped
- 3 TBSPS confectioners sugar substitute
- 4 eggs
- 4 egg yolks
- 1/2 cup confectioners sugar substitute divided
- 1/2 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp lemon extract
- 2 tsps egg whites
- 1/4 tsp salt
- 2 TBSPS butter room temperature
Instructions
- Spray an 8×11 baking dish with cooking spray. Preheat the oven to 350. Add finely chopped pecans to baking dish and stir in confectioners sugar substitute, mixing well. Add melted butter and combine until coated. Press into an even layer on bottom of baking dish. Bake for 15 minutes and allow to completely cool.1.5 cups pecans, 3 TBSPS confectioners sugar substitute, 1/4 cup butter
- In a large mixing bowl, whisk eggs, egg yolks, 1/4 cup of the sugar substitute and 2 tsps of egg whites until frothy and smooth.4 eggs, 4 egg yolks, 1/2 cup confectioners sugar substitute, 2 tsps egg whites
- In a medium boiler over low heat, combine other 1/4 cup of sugar replacement, lemon juice, lemon zest, lemon extract and salt. Cook for a minute or so over low heat until sugar has dissolved. Do not boil.1/2 cup lemon juice, 1 tbsp lemon zest, 1 tsp lemon extract, 1/4 tsp salt
- Take a small amount of warmed lemon juice and add to egg mixture. Stir to gently temper the eggs. Once egg mixture is warm, add all of it into the remaining juice mixture in the boiler. Cook while whisking over low heat until custard is thick and smooth. Remove from the heat and add in room temperature butter. Continue to whisk to incorporate butter and help cool and thicken custard.2 TBSPS butter
- Pour mixture over cooled crust, smoothing out into an even layer. Cover with plastic wrap and refrigerate for at least 4 hours to set. Cut into bars and serve.
See How To Make It!
🍴 PRO TIP!
If you wanted to easily transfer these lemon bars to a cutting board in order to cut them easier, line your baking dish with parchment paper. Leave enough excess on the sides to be able to grab and lift out of the pan.
🗹 RECIPE FAQ’S
No lid needed. If you have a baking dish with a lid that is fine but normally plastic wrap will work just fine.
No, simply use regular confectioners sugar in all of the places we use the sugar substitute to make a normal version of this recipe.
The easiest way to sweeten them a bit is by serving them with a dollop of zero sugar whipped cream. There are lots of varieties that are much lower in sugar but still add a bit of sweetness.
Related
Looking for other recipes like this? Try these:
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Reader Review
“I loved the freezer tips and made a double batch so we could enjoy some next week. This easy delicious recipe is a keeper.”
– Karen
⭐⭐⭐⭐⭐
My family loved this!
So glad to hear this! Thank you!
Oh my word, these were divine! We both liked the pecan crust. Will make again.
Thanks!
Found this recipe on Pinterest. They had the perfect texture – thanks for your recipe!
Awesome! Thanks!
These were so good, and I love that they’re low carb. Delicious!
Thank you!
My family loved these lemon bars!
Thanks!