Sugar Free Lemon Bars

ush Lemon Bars

Hands On Time: 15 minutes

Total Time: 60 minutes, plus chilling

Serves: 8 scoops


Nutritional Information:

Net Carbs- 3.1g

Protein- 5.2g

Fat- 12.7g

Calories- 146kcal


Rich and buttery shortbread base is topped with a luscious layer of tangy lemon curd.

Such a pretty and delicious treat for an afternoon tea party.




Shortbread Base:

Almond flour – 2 cups

Butter – 6 tablespoons

Sukrin:1 – ½ cup

Lemon zest – 1 teaspoon


Lemon Curd:

6 eggs

Sukrin Icing – 1 ½ cups

Juice and zest of 4 lemons (retain some zest for crust and garnish)

Coconut flour – 1 tablespoon




Pre-heat oven to 350⁰ F, conventional

Grease and line a 9 x 9 inch square cake tin.

Leave extra ends of baking paper hanging out at the edges to assist in lifting the slice out when chilled.

In a mixing bowl, combine the almond flour, Sukrin:1, coconut flour and lemon zest then melt the butter and add, stirring until a moist crumb appears.

Tip it into the cake pan and use the back of a spoon to press it evenly down.

Bake for 20 minutes until slightly golden.

Juice and zest your lemons, retaining a bit of zest for garnish.

Add the eggs, the Sukrin Icing and the coconut flour to the lemon juice and zest in a large bowl and whisk well.

Keep whisking regularly while the crust cooks, to allow the sweetener to begin dissolving

Remove the crust from the oven and let cool on the bench.

Reduce the oven temperature to 325⁰

Pour the lemon curd into the pan and return to the oven for a further 20-25 minutes or until just set and a bit jiggly in the middle.

Cool on the bench and then chill in the fridge for at least 3 hours.

Cut into 16 squares and serve with a dusting of Sukrin Icing or with a dollop of whipped cream and a sprinkle of fresh lemon zest.

Note: Store, covered, in the fridge for up to five days


This recipe was created by the talented Naomi Sherman, creator of


Click HERE for a PDF version of this recipe.