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Set the captions for your language (see pinned comments for details) See description box below video for full written recipe and link to print recipe Keto Lemon Bars Tangy lemon curd with crispy crust The lemoniest lemon bars - mouthwatering! Delicious! Make the crust = 240 g (2 cups) Almond flour. This is a thick crust. See description box for think crust recipe. 60 g (1/4 cup) Monk fruit (OR any keto friendly sweetener) 1/2 tsp Salt Mix until well combined 80 g (1/3 cup) Melted Unsalted Butter Mix until crumbly For best results, weigh the ingredients Transfer into an 8x8 inch (20 cm) pan lined with parchment paper Compress and spread evenly Flatten the edges Bake in preheated oven at 350F or 180C for 15 to 20 minutes or until golden brown Make the lemon curd = 100 g (1/2 cup) Monk fruit (OR any keto friendly sweetener) 15 g (2 tbsp) Coconut flour (OR 60 g / 1/2 cup Almond FLour) 1/4 tsp Salt Zest from 2 lemons Mix to combine 6 large eggs 120 ml (1/2 cup) Fresh lemon juice Whisk to combine Transfer into a saucepan Cook over low heat until moderately thickened This method reduces the baking time to avoid over browning of the crust Remove the pan from heat 60 g (1/4 cup) Unsalted Butter Stir until the butter is dissolved Strain to remove the zest and any curdled bits Pour over the crust The crust does not have to cool completely after baking Swirl the pan and tap it to spread evenly Bake in preheated oven at 350F or 180C for 7 to 10 minutes.
It is done when the top feels a little firm but still soft. There should not be any browning. Perfectly baked at only 7 minutes. Let it cool to room temperature then chill in fridge for few hours but preferably overnight Trim the edges (optional) Cut into 12 or 16 servings Dust with powdered sweetener (optional) You can also top with desiccated coconut These have been chilled overnight uncovered. The lemon curd is much firmer Tangy lemon curd with crispy crust Mouthwatering! The lemoniest lemon bars! Delicious! The Best Keto Lemon Bars .
