Low Sugar Lemon Shortbread Bars

Total time3 hr 5 min

Prep time20 min

Cook time45 min

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Ingredients

16 servings

For the crust

1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar, sifted
Lakanto Sweetener Powdered - 16 Oz Now Foods Organic Confectioner's Erythritol - 1 lb Powder Truvia Zero Calorie Confectioners Sweetener Sweetleaf Better Than Sugar Powdered Stevia Swerve Organic Blend Confectioners
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Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
¼ tsp fine salt
2 cups all-purpose flour

For the filling

1 cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ cup cornstarch
¼ tsp fine salt
1 cup fresh lemon juice (from about 5–6 lemons)
1 tbsp lemon zest (from about 2 lemons)
1 cup water
3 tbsp unsalted butter, cut into small pieces

For serving

2 tbsp powdered sugar, for dusting (optional)
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting the bars out later.
2
In a mixing bowl, beat the softened butter and sifted powdered sugar together until pale and smooth, about 2 minutes. Add the salt and flour and mix until the dough just comes together into a crumbly but cohesive mass — it should hold when pressed between your fingers.

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