Classic Lemon Bars with Jaca

Buttery shortbread crust topped with a tangy, silky lemon filling — made healthier with Jaca rare sugar (allulose) instead of white sugar. Dusted with powdered sugar and ready to steal the show at any gathering.

Prep Time: 15 minutes | Cook Time: 40 minutes | Servings: 16

Ingredients:

  • 2 cups all-purpose flour (for crust)
  • 1 cup Jaca rare sugar (for crust — replaces ½ cup sugar at 2x)
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups Jaca rare sugar (for filling — replaces 1½ cups sugar at 2x)
  • ¼ cup all-purpose flour (for filling)
  • 4 large eggs
  • ⅓ cup fresh lemon juice (about 2 large lemons)
  • 1 tablespoon lemon zest
  • Powdered sugar, for dusting (optional garnish)

Instructions:

— Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

— Make the crust: In a large bowl, mix 2 cups flour and 1 cup Jaca rare sugar. Cut in the softened butter with a fork or pastry cutter until the mixture resembles coarse crumbs.

— Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 to 18 minutes until the edges are lightly golden.

— While the crust bakes, make the filling: Whisk together the eggs, 3 cups Jaca rare sugar, ¼ cup flour, lemon juice, and lemon zest until smooth.

— Pour the filling over the hot crust as soon as it comes out of the oven.

— Return the pan to the oven and bake for 20 to 25 minutes, until the filling is set and no longer jiggles in the center.

— Let the bars cool completely in the pan on a wire rack — at least 1 hour. Refrigerate for 2 hours for the cleanest slices.

— Lift the bars out using the parchment overhang. Dust with powdered sugar, slice into squares, and serve.

— This is a Jaca-adjusted healthier version — all the bright, tangy lemon flavor you love with zero sugar spike.

Tips:

  • Use fresh lemon juice — bottled juice won't give you the same bright, punchy flavor.
  • Adding lemon zest to the filling takes the lemon flavor up a notch.
  • Don't skip the chill time — cold lemon bars slice much cleaner than warm ones.
  • Jaca's lower sweetness means 2x the amount, but the texture stays silky and the lemon really shines through.
  • Store in an airtight container in the fridge for up to 7 days.
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