Ingredients
Scale
Shortbread Crust
- 5 tablespoons salted butter, melted completely
- 1 cup almond flour
- 2 tablespoons confectioners sweetener (such as Swerve or powdered monk fruit)
Lemon Cheesecake Layer
- 8 ounces cream cheese, softened to room temperature
- 1 egg yolk, room temperature
- 1/3 cup confectioners sweetener
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
Lemon Bar Layer
- 3 large eggs, room temperature
- 1/3 cup fresh lemon juice (about 2–3 lemons)
- 2 tablespoons lemon zest
- 1/2 cup confectioners sweetener
- 1/3 cup coconut flour
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides so you can lift the bars out cleanly later.
- Make the shortbread crust by combining the almond flour and 2 tablespoons confectioners sweetener in a medium bowl. Pour in the melted butter and stir until the mixture looks like damp sand and holds together when pressed.
- Press and pre-bake the crust evenly into the prepared pan. Use the bottom of a flat measuring cup to press it down firmly. Bake for 8–10 minutes until the edges are just lightly golden. Remove and let cool for 10 minutes.
- Prepare the cheesecake layer by beating the softened cream cheese with an electric mixer on medium speed until completely smooth, about 1–2 minutes. Scrape down the bowl.
- Add the cheesecake flavorings: beat in the 1/3 cup confectioners sweetener, egg yolk, vanilla extract, lemon juice, and lemon zest. Mix just until combined and smooth. Do not overbeat.
- Spread the cheesecake layer evenly over the cooled crust using an offset spatula. The layer will be fairly thin. Place the pan back in the oven and bake for 12–14 minutes, until the cheesecake layer is just set. Remove and let cool for 5 minutes.
- Make the lemon bar layer by whisking together the 3 eggs, 1/3 cup lemon juice, lemon zest, and 1/2 cup confectioners sweetener in a bowl until smooth. Sift in the coconut flour and whisk again until no lumps remain.
- Pour the lemon layer slowly over the cheesecake layer. Tap the pan gently on the counter to even it out.
- Bake the assembled bars for 18–22 minutes, until the lemon layer is set around the edges and has only a very slight jiggle in the very center when you nudge the pan. It will firm up further as it cools.
- Cool completely at room temperature for at least 30 minutes, then transfer to the refrigerator for a minimum of 2 hours (overnight is ideal) before slicing. Use a sharp knife, wiping the blade between cuts for clean edges.
Notes
- Room temperature matters: Cold cream cheese will leave lumps in the cheesecake layer no matter how long you beat it. Pull it out of the fridge at least an hour before you start.
- Don’t skip chilling: These bars need refrigerator time to fully set. Cutting them too soon results in a soft, messy slice.
- Pan size: An 8×8-inch pan gives you bars with good layer height. A 9×9 will work but the layers will be thinner and may bake a little faster.
- Make-ahead friendly: These are actually better made the day before serving. Make them the night before any gathering and refrigerate overnight.
- Scaling up: Double the recipe and bake in a 9×13-inch pan. Add 5–8 minutes to the final bake time and check for doneness visually.
- Lemon quantity: You’ll need about 3–4 fresh lemons total for both the juice and zest across all three layers. Bottled lemon juice works in a pinch but fresh gives noticeably brighter flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg