Ingredients

The following ingredients have 16 Servings
  • 1 recipe Low Carb Shortbread Crust
  • 1 cup freshly squeezed lemon juice
  • 3/4 cup low carb powdered sugar
  • 1/2 teaspoon stevia glycerite ((or more powdered sweetener to taste))
  • 1 tablespoon cornstarch ((or arrowroot))
  • 5 large eggs
  • 2 large egg yolks
  • 1 pinch salt

Instruction

  • Prepare the Basic Shortbread Crust per instructions and bake at 350 on the bottom rack for 10 minutes. Let cool.
  • In a medium bowl, mix the sweetener, cornstarch (arrowroot) and salt together with a hand mixer. Add the eggs and yolks and mix thoroughly. Add the lemon juice and mix until the powdered sweetener is dissolved.
  • Pour the lemon mixture onto the cooled shortbread crust and bake for approximately 30 minutes or until the lemon custard is just cooked through.
  • NOTE: The macros you see for the crust are for the WHOLE crust! I have added the nutritional information from the crust recipe to this lemon bar recipe, so the nutritional information included both the crust and the lemon custard.