1-First Step: Prep the Crust Preheat your oven to 350°F (175°C). Melt 6 tablespoons butter (I zap it in the microwave for 30 seconds). Stir in 2 cups superfine blanched almond flour, 1/3 cup granulated sugar substitute, and 1 tablespoon fresh lemon zest until it looks like wet sand. Press firmly into the lined 8×8 pan, going up the sides about 1/2-inch. This seals in the filling! Bake 10 minutes till golden. Let it cool while you make the filling. Pro tip: Salted butter adds a flavor kick if you like.

2-Second Step: Start the Filling Base Melt 1/2 cup butter over low heat in a saucepan (don’t let it brown unless you’re doing the variation). Pull off heat and whisk in 1/2 cup granulated sugar substitute, 1/2 cup fresh lemon juice (juice 5-6 lemons fresh!), and 1/4 cup grated lemon zest. The smell? Pure bliss. Zest only the yellow part with a microplane, no white pith bitterness!

3-Third Step: Add Eggs and Thicken Whisk in 6 egg yolks one by one off heat. Back on low heat now, whisk NON-STOP for 10-12 minutes. It’ll thicken, coat the spoon, and lighten up. Don’t walk away or you’ll have lemony scrambled eggs (been there!). Strain if you want silky smooth (optional but worth it). This curd is the star of your keto lemon bars.

4-Fourth Step: Finish Filling and Assemble Whisk in 1/2 teaspoon xanthan gum and 2 tablespoons collagen powder (or 1 tsp gelatin) till smooth. Pour over cooled crust, spread even. Bake 15 minutes at 350°F. Edges set, center jiggly. Cool completely on counter, then fridge for firmness. Dust with powdered sugar sub if fancy.

5-Final Step: Cut and Serve Cut into 16 squares. Store as below. Pair with keto whipped cream or berries. My family fights over the edges (crisp and custardy!). For busy schedules, make ahead. These low carb lemon bars taste even better day two.