Lemon Bars with shortbread crust | Low-sodium | Gluten-free | Sugar-free from Recipe Renovator
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.

Suitable for:
gluten-free, low-sodium, reduced-sugar diets

Not for:
migraine diets

You might also like:
Easy lemon bars from Fifteen Spatulas (traditional)
Lemon bars with shortbread crust (gluten-free) from Tastefully Gluten-free
Paleo Lemon Bars from Fed & Fit

Lemon Bars with shortbread crust | Low-sodium | Gluten-free | Sugar-free from Recipe Renovator

Lemon bars with shortbread crust

Luscious, tangy lemon bars, sweetened only with stevia, and super-low-sodium.
5 from 1 vote
Prep Time 30 mins
Cook Time 45 mins
Total Time 3 hrs 15 mins
Course Dinner, Lunch
Cuisine American
Servings 16 bars

Ingredients
  

Shortbread crust

  • 1/3 cup sweet sorghum flour (45 g)
  • 1/3 cup brown rice flour (53 g)
  • 1/3 cup oat flour (gluten-free) (40 g)
  • 1/2 cup tapioca flour (60 g)
  • 1 tbsp stevia (organic) NatVia brand, for baking (9 g)
  • 2 lemons zest only
  • 1/4 cup butter (unsalted) (45 g)
  • 1/4 cup coconut oil cold (45 g)

Lemon curd

  • 3 egg yolks local if possible
  • 1/4 cup stevia (organic) NatVia brand, for baking (36 g)
  • 1/4 cup butter (unsalted) (45 g)
  • 1/4 cup coconut oil (45 g)
  • 6 tbsp lemon juice (fresh) Meyer if possible

Notes

Per bar:
  • 171 calories
  • 14 g fat
  • 10 g sat fat
  • 2 mg sodium
  • 5 mg potassium
  • 11 g carbs
  • 1 g fiber
  • 2 g protein
  • 5 Weight Watchers Points Plus