These low sugar lemon bars are bursting with tart lemon flavor. You won’t even realize they’re lower in sugar than other lemon bar recipes! The crust is rich and buttery, which provide a great texture to contrast with the filling, which is tart yet a little sweet. The end result are creamy lemon squares that are hard to stop eating!
FOR THE SHORTBREAD CRUST – 1 cup (102g) almond flour – 1/2 cup (82g) white whole wheat flour – 1/3 cup (82g) unsalted butter, cubed – 2 Tbsp honey – 1 tsp vanilla extract – 1/4 tsp salt FOR THE LEMON CURD FILLING – 2/3 cup (170g) fresh lemon juice (~4-6 lemons) – 1/2 cup (112g) granulated sugar – 3 large eggs, room temperature – 2 Tbsp white whole wheat flour – 2 tsp lemon zest – 1/4 cup powdered sugar, optional (for topping)
FOR THE SHORTBREAD CRUST 1. Preheat oven to 325 degrees. 2. Mix crust ingredients in a large bowl until the mixture resembles wet sand. You may need to use your hands! 3. Bake 20-22 minutes, or until golden brown. 4. Let cool while you make the filling. FOR THE LEMON CURD FILLING 1. Whisk filling ingredients until there are no clumps. 2. Pour into completely cooled crust. 3. Bake 20-22 minutes or until filling is mostly set (a little jiggle is okay). 4. Let cool for 45 minutes at room temp and chill for ~5 hours or overnight. 5. Dust with powdered sugar right before serving.