Lemon Square Bars

Low Carb Lemon Squares

Low Carb Lemon Squares

While I was away, there were so many sweet temptations. Each day, the company put out morning and afternoon snacks. One of the items that caught my eye were some triangular lemon square bars. They had a shortbread crust with a thick lemon topping on top. My mind started churning on how I could make a low carb version when I got home.

Crust made with Almond Flour and Carbquik

Crust made with Almond Flour and Carbquik

I found a couple low carb recipes for lemon square bars on the internet. Both had a lot more butter in the crust than I wanted to use. I jotted down a new version and tried it this morning. One recipe used all Carbquik for the crust, the other used a blend of almond flour and oat flour. I thought I’d try a mix of almond flour and Carbquik.

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Baked Low Carb Crust

Baked Low Carb Crust

After baking, the crust turned a nice golden color. I let it cool a bit before preparing the lemon topping. The amount of lemon topping didn’t look like a lot, so I may try doubling the amount of topping the next time I make this recipe. However, the thin topping on the finished squares was perfect. It was chewy and the crust was similar to a shortbread. If you are looking for more of a traditional lemon bar with the thicker topping, I would try doubling the amount of topping, using a full packet of gelatin.

Low Carb Lemon Square

Low Carb Lemon Square

Lemon Square Bars

Lemon Square Bars

Luscious low carb lemon square bars that are very close to the real thing. These yummy treats are made with a blend of almond flour and Carbquik.



  1. Pre-heat oven to 350 F.
  2. Blend crust ingredients using a pastry cutter. Press crust into a 8 x 8-inch baking pan spayed with non-stick cooking spray.
  3. Bake for about 18 minutes or until lightly browned. Cool slightly.
  4. Beat the ingredients for the filling for about a minute then pour evenly over the baked crust.
  5. Return to oven and bake again for about 15-20 minutes or until set.
  6. Let cool at room temperature, cut into 16 even squares. Keep cool in the refrigerator.


*For a gluten free crust, omit the Carbquik by using 2/3 almond flour and 1/3 coconut flour in place of the 3/4 almond flour and 1/4 Carbquik.

Makes 16 squares

Carbs per square: about 0.9 g


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  1. Haley says

    I stumbled across your website and was so excited to see you had a delicious looking low-carb recipe for lemon squares! They have been one of my most missed treats since going low carb and yours are very delicious :) I made them tonight and the had such a great flavor! only problem is I doubled the recipe and I think that was just too much egg topping because it had a very eggy texture, I’ll have to try them again with the normal recipe and get your perfect product, thanks for sharing!

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