Luscious lemon bars, how can you resist them? I’ve taken a classic recipe, lemon bars with shortbread crust, and updated it for my new-ish diet. It’s now extremely low sodium and completely sugar-free… stevia only.
I always loved lemon bars, but had never gotten around to making them, with all the other baking I was doing. This recipe can be blamed on my acupuncturist, who has an amazing Meyer lemon tree in her yard, and puts out bowls of free lemons in her office from time to time.
I had been sent some stevia samples from the NatVia stevia company after tasting their product at a trade show. I was amazed at how little aftertaste it has, it’s my favorite brand. It seemed like a great idea to make these, especially after I found out that egg yolks have almost no sodium in them (all the sodium is in the whites). You can’t make these without the eggs, but you could use Earth Balance or another margarine if you don’t wish to use butter. Paleo people could use half coconut flour and half almond meal for the crust (although I haven’t tested that combination).
I’m currently on a version of the migraine diet that does not include citrus, so no lemon bars for me for a while. But I can look at this photo and remember how dreamily tart and rich these were.
gluten-free, low-sodium, reduced-sugar diets