Lemon Bars. Barefoot Contessa Parties! Preheat the oven to 350 degrees. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. …
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Ina Garten’s lemon bars are a treat for the senses. They’re sweet, creamy, buttery, and tart all at once. The simple shortbread crust is a quick blend of butter, sugar, and flour. Meanwhile, the lemon custard filling features plenty of fresh citrus and eggs. You’ll bake the base a little before adding the filling.
These Low Carb Lemon Bars are sugar free and full of bright lemony flavor. They’re a gluten-free, keto dieter’s dream. 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.
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).
The gluten free crust on used to make these sugar free lemon bars would be great for other recipes too. I'm thinking it might taste better than the pecan crust I used on my chocolate chip cheesecake bars.