Amazing No Bake Lemon Bars in a Jar | Keto | THM-S

6 servings
30 min

These refreshing cups are just about the perfect dessert! You’ll love savoring these delicious low carb No Bake Lemon Bars in a Jar!


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There’s something about summer and lemons.


As soon as the temperatures start rising, I start craving that bright citrusy tang!


I’m guessing if you’re here it’s because you love lemon too.


Hands down, my favorite lemon recipe is lemon bars.


From the first time I tasted them at a church supper, I was hooked.


You can imagine how happy I was when I learned it’s so easy to make this delicious dessert work for a low carb lifestyle!


Since the rest of my family isn't low carb, I wondered if I could make single-servings of lemon bars, and these No Bake Lemon Bars in a Jar are the result!

These tasty desserts are wonderful for a summer picnic or any time you entertain.


They look so pretty sitting on a tray, don’t you think?


And they’re perfect for portion control!

Not that I would ever be a little generous when I cut one for myself…


But these desserts are the perfect portion.


And I’m not the type to take two.


Usually!

Although these delicious jars filled with an almond flour crust, homemade lemon curd, and whipped cream are pretty tempting…


Tips for Making No Bake Lemon Bar Jars

This recipe is gluten free and sugar free, so it’s perfect for any low carb lifestyle.


I’ve included some tips in the notes section of the printable recipe on the blog if you want to make the bars with sugar.


You can even get creative and use key lime juice to make these into Key Lime Jars!


The recipe is very easy to make, but it does take a little time to make the lemon curd, and there are some tricks for getting it to come out just right.


But first, the crust!


No Bake Almond Flour Crusts

The crust layer is so easy to make!


Just melt some butter and low carb sweetener together.


Mix in the almond flour to make a crumbly dough and voila!


It works out to be about 2 scant Tablespoons of the crust in each of the little cups.


You can tamp the crust down, or just leave it as is and the lemon curd will seep into it a bit more.


For a fun alternative, you can hold back about 2 Tablespoons of the crust and use it as a garnish on top of the jars.


How to Make Lemon Curd

One of the main ingredients of lemon bars is egg yolks.


They’re what give them that bright yellow color.


Typically lemon bars are baked so the egg yolks are cooked through.


But unless you have tempered glass jars that are made to go in the oven, you’ll need to make a lemon curd filling.

It’s very simple to make lemon curd, but it does take a little patience.


And the process is hands on.


Start out with egg yolks, lemon juice, and sweetener.


You can use a squeezer like this one to get fresh lemon juice, or I recommend this brand of bottled lemon juice.


I added some unflavored gelatin to help it to set up more like a lemon bar.

There are three important factors for making a perfect lemon curd:


  1. Use a heavyweight sauce pan to help prevent it from sticking.
  2. Don’t raise the heat above medium low, even if it feels like it’s taking forever!
  3. Whisk the mixture constantly.


I know it might be tempting to stop whisking.


Or to raise the temperature just a little bit.


But don’t do it!


If you do, you’ll end up with lemony scrambled eggs.


And I promise that’s not what you want…

All of a sudden you’ll notice that the mixture will begin to thicken up.


It’s very noticeable, so keep whisking until its obviously thick.


I enjoy fried eggs that are still a little runny, so I don’t worry about the temperature of my lemon curd.


Whisk in the butter once the curd is thickened.


Keep whisking until it’s melted.


Please note: You can use a thermometer and keep whisking until the mixture is 160 degrees F if you are concerned about food safety.

Remove the pan from the heat.


The lemon curd is thick enough that it sticks to the back of a spoon!


Now, use that spoon to carefully mix in 2 Tablespoons of whipping cream.


Using a spoon will help prevent air bubbles from forming.

Now divide the lemon curd equally between the cups.


And return the jars to the fridge.

Let the curd cool completely.


It takes about 15 minutes for the curd to cool all the way.


You can leave them in the fridge longer and wait to add the whipped topping until just before you serve them.


Or you can make the whipped cream while they cool.


Make the Whipped Cream

If you’re in a pinch, you can totally just use canned whipped cream on top!


But I like making my own to reduce the amount of sugar in these cups.

Start out mixing the cream and the sweetener (I used Swerve confectioners sweetener) at a low speed until it thickens up a bit.


Otherwise it gets splashy…


Be sure to use a powdered sweetener to avoid any grittiness to your whipped cream.

Once the cream is making soft peaks, add the vanilla extract at a low speed.


Be careful not to over mix the cream or it will begin to turn to butter!

Spoon the whipped cream over the lemon curd to fill the jars.


You might need to tap the jars to get the cream to settle.


I place a dish towel on the counter and tap the bottom of the jar on the dish towel to do this step.

If you reserved some of the crust, sprinkle it over top of the jars.


To make your No Bake Lemon Bars in a jar extra pretty, top each jar with a thinly sliced lemon.

Now sit back and enjoy this delicious summery dessert!


And be ready to share the link with anyone who tries one because they’re that good.


Be sure to leave a star rating and review after you make the recipe!


This helps other people to find and enjoy it too.


Plus it means the world to us!


If you have any questions or suggestions, contact me or leave a comment!

Amazing No Bake Lemon Bars in a Jar | Keto | THM-S

Recipe details

  • 6  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients

No Bake Crust

  • 1 cup almond flour
  • 3 Tbsp butter
  • 1 Tbsp Swerve, granulated sweetener or equivalent

Lemon Curd Filling

  • 6 egg yolks
  • 3 oz. lemon juice
  • 1 tsp. grass-fed, unflavored gelatin
  • 6 Tbsp. Swerve granulated sweetener, or equivalent
  • 1/4 cup butter
  • 2 Tbsp heavy whipping cream

Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 1 Tbsp. Swerve Powdered sweetener, or equivalent
  • 1/2 tsp. vanilla extract

Optional garnish

  • 6 thin lemon slices

Instructions

No Bake Crust

In a small saucepan, melt butter and sweetener together until the sweetener is completely dissolved.
Remove from heat and stir in almond flour until well-combined. The mixture will be crumbly
Evenly divide the crust mixture between 6 5-ounce jars (the jars from Oui yogurt are perfect!), about 2 scant Tbsp per jar.
Gently press crust down, then place jars in the refrigerator to chill while you prepare the filling.

Lemon Curd Filling

In a medium heavy-duty saucepan, whisk together egg yolks, lemon juice, sweetener, and gelatin.
Slowly heat the pan over medium-low heat. Don't be tempted to increase the temperature or the eggs will curdle! Continuously whisk the mixture to prevent any curdling or sticking. Heat until the mixture becomes visibly thick and will coat the back of a spoon. For food safety, heat until a thermometer reads 160 degrees F.
Whisk in the butter until it's melted, then remove from heat.
Gently stir in 2 Tbsp of heavy whipping cream using a spoon so you don't create air bubbles in the mixture.
Remove the jars with the crust from the refrigerator. Divide the lemon curd evenly between the six jars.
Return the jars to the refrigerator and cool completely, about 30 minutes.

Whipped Cream Topping

Beat whipping cream and sweetener together until soft peaks form. Mix in vanilla extract. Spoon or pipe whipped cream into the jars.
Optional, garnish with thinly sliced lemons

Simply2Moms
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