Keto Lemon Bars

My expert tips for perfect lemon bars every time

• Use fresh lemon juice when you can – Yes, you can use bottled lemon juice in a pinch, but fresh-squeezed really gives these bars their signature punchy flavor. It’s worth the extra minute to slice a few lemons.
• Don’t freak out about the white bubbles on top – They are totally normal. Those tiny white bubbles you sometimes see after baking come from air in the eggs. They don’t change the taste at all, and you can easily hide them with a light dusting of powdered sweetener once the bars have cooled.
• The easiest way to lift bars out of the pan – Grease your baking dish first, then line it with parchment, leaving a couple of inches hanging over the sides. I think of them as little parchment “handles,” and they let you lift the whole slab out in one clean piece. This makes cutting those pretty squares so much easier.
• Why I use arrowroot powder – Arrowroot is my go-to thickener for recipes like this because you only need a tiny bit to do the job. It’s gluten-free, grain-free, and while it does contain carbs, one tablespoon is enough to thicken the entire lemon curd. Broken down per square in this recipe, it adds less than a gram of carbs each, which works beautifully in a low-carb lifestyle.

  If arrowroot isn’t something you have in your pantry, you can swap in about a teaspoon of xanthan gum instead.

Storage instructions