The Lemon Bars I Kept Thinking About

I wanted a lemon bar that tasted bright enough to make me pause between bites. When I finally cut into this batch, the filling was cool, tart, and soft against the almond crust. I saved the corner piece for myself.

A Bright Little Treat

These stevia-sweetened lemon bars bring plenty of fresh lemon flavor without added sugar. The almond-flour crust gives each square a tender base and keeps the recipe gluten-free. I like making them ahead, since they slice best after a long chill.

What You’ll Need

• 2 cups fine almond flour
• 1 cup granulated 1:1 stevia baking blend, divided
• 1/3 cup melted refined coconut oil
• 1/4 teaspoon fine salt
• 3 large eggs
• 1/2 cup fresh lemon juice
• 2 tablespoons finely grated lemon zest
• 2 tablespoons fine almond flour

Bake, Chill, Slice

1. Heat the oven to 350°F (175°C).
2. Line an 8-inch square baking pan with parchment paper.
3. Mix 2 cups almond flour, 1/3 cup stevia baking blend, coconut oil, and salt.
4. Press the mixture evenly into the pan.
5. Bake for 12 to 15 minutes, until lightly golden.
6. Whisk the eggs with the remaining 2/3 cup stevia baking blend.
7. Whisk in the lemon juice, zest, and 2 tablespoons almond flour.
8. Pour the filling over the warm crust.
9. Bake for 18 to 22 minutes, until the center is just set.
10. Cool completely, then refrigerate for at least 2 hours.
11. Lift from the pan and cut into 16 bars.

Ways to Make Them Yours

• Dust chilled bars with a little powdered stevia baking blend.
• Serve with a few fresh raspberries.
• Add a small spoonful of unsweetened coconut yogurt.
• Cut into bite-size squares for a dessert platter.
• Use a little extra zest for a stronger lemon aroma.
• Pair a bar with hot tea in the afternoon.
• Add a few toasted almond slivers just before serving.
• Serve straight from the fridge for the cleanest slices.
• Pack a chilled square for an after-lunch treat.
• Keep them plain and let the lemon flavor lead.

Pro Tips

• Check the sweetener label before measuring. This recipe uses a stevia baking blend that replaces sugar cup for cup, not concentrated stevia drops or pure stevia powder.
• Choose fine almond flour rather than coarse almond meal. Its finer texture makes a crust that holds together more neatly when you lift and cut the bars.
• Press the crust firmly and evenly across the pan. Pay attention to the corners so they do not end up much thicker than the center.
• Zest the lemons before juicing them. Grate only the yellow peel; the white layer underneath can make the filling taste bitter.
• Take the pan out when the center is set but still has a slight wobble. The filling will become firmer as the bars cool and chill.
• Use a sharp knife and wipe it between cuts. That small step keeps the soft lemon filling from dragging across each square.

FAQs

Can I use pure stevia instead of a baking blend?
Not in the same amount. Pure stevia is far more concentrated, and the baking blend also contributes bulk to the filling and crust. For this recipe, look for a product labeled as a cup-for-cup sugar replacement.

Are these bars completely sugar-free?
They have no added sugar when made with a sugar-free stevia baking blend, but lemons naturally contain some sugar. Check your blend’s ingredient label, especially if you monitor carbohydrate intake. “No added sugar” is the more precise way to describe the finished bars.

How should I store them?
Keep the bars covered in the refrigerator for up to 4 days. If you stack them, place parchment between layers to protect the tops. They taste especially good cold, so there is no need to bring them to room temperature first.

Can I make them dairy-free?
Yes, the recipe uses coconut oil rather than butter and contains no milk or cream. Check the label on your baking blend if you are avoiding dairy for an allergy. For serving, choose a dairy-free topping or enjoy the bars plain.

Why is my lemon filling runny?
It may need a little more time in the oven or more time to chill. Before removing the pan, look for a center that wobbles gently rather than moving like liquid. Wait until the bars are thoroughly cold before judging their final texture.

Stevia-Sweetened Lemon Bars

These stevia-sweetened lemon bars have a bright, tart lemon filling and a tender almond flour crust. Made without added sugar and naturally gluten-free, they are an easy make-ahead dessert that slices neatly after chilling. Enjoy them cold from the refrigerator for a refreshing citrus treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Chilling Time 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Servings: 16 bars

Course: Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Almond Flour Crust

• 2 cups fine almond flour
• 1/3 cup granulated 1:1 stevia baking blend sugar replacement blend, not pure stevia
• 1/3 cup refined coconut oil melted
• 1/4 tsp fine salt

Lemon Filling

• 2/3 cup granulated 1:1 stevia baking blend remaining amount
• 3 large eggs
• 1/2 cup fresh lemon juice
• 2 tbsp finely grated lemon zest zest lemons before juicing and avoid the white pith
• 2 tbsp fine almond flour

Optional Serving Suggestions

• as needed powdered stevia baking blend for dusting
• as needed fresh raspberries for serving
• as needed unsweetened coconut yogurt for serving
• as needed toasted almond slivers for serving

Equipment

• 8-inch Square Baking Pan
• Parchment paper
• Mixing bowls
• Whisk
• Measuring Cups and Spoons
• Zester or Fine Grater
• Sharp Knife
• Wire Cooling Rack

Method

 

1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang to make the bars easier to lift out later.
2. In a mixing bowl, combine 2 cups of almond flour, 1/3 cup of the stevia baking blend, melted coconut oil, and salt. Stir until the mixture is evenly moistened and holds together when pressed.
3. Transfer the crust mixture to the prepared pan. Press it firmly and evenly across the bottom, paying attention to the corners so the crust has a consistent thickness.
4. Bake the crust for 12–15 minutes, until lightly golden. Remove it from the oven and keep it warm while preparing the filling.
5. In a clean bowl, whisk the eggs with the remaining 2/3 cup of stevia baking blend until well combined.
6. Whisk in the fresh lemon juice, finely grated lemon zest, and 2 tablespoons of almond flour until the filling is smooth and evenly mixed.
7. Pour the lemon filling over the warm crust and spread it evenly to the edges.
8. Bake for 18–22 minutes, until the center is just set and has only a slight wobble. Avoid overbaking, as the filling will continue to firm up while cooling and chilling.
9. Remove the pan from the oven and let the bars cool completely at room temperature.
10. Refrigerate the cooled bars for at least 2 hours, or until thoroughly chilled and firm enough to slice cleanly.
11. Use the parchment overhang to lift the slab from the pan. Cut into 16 bars with a sharp knife, wiping the blade between cuts for neat edges.
12. Serve chilled, plain or with fresh raspberries, unsweetened coconut yogurt, toasted almond slivers, or a light dusting of powdered stevia baking blend.

Notes

Use a granulated stevia baking blend labeled as a 1:1 sugar replacement. Pure stevia drops or concentrated stevia powder are not interchangeable in the same quantities because they do not provide the same bulk. Choose fine almond flour rather than coarse almond meal for a more cohesive crust. Zest the lemons before juicing and avoid the bitter white pith. The filling should have a slight wobble when removed from the oven; it will firm up as it cools and chills. Store the bars covered in the refrigerator for up to 4 days, placing parchment between layers if stacking. These bars contain no dairy when prepared with the listed ingredients, but check the sweetener label for allergens and added ingredients. Although made without added sugar when using an appropriate sugar-free blend, lemons naturally contain small amounts of sugar, so check ingredient labels if monitoring carbohydrates.

A Square Worth Saving

I love the moment these bars come out of the fridge and the lemon scent rises as I lift the lid. Their tart filling makes them feel refreshing, while the almond crust gives every bite a little comfort. I usually cut the whole pan at once so a square is ready whenever I want one. The corner piece, though, is still mine.

Lemon Cheesecake Fat Bombs

Keto Lemon Coconut Macaroons

Allulose-Based Lemon Tart