Step 1

First, line an 8×8 baking dish with parchment paper and make the shortbread dough and bake it. While it is baking make the filling.

Step 2

After the crust is done, preheat the oven to 325° F.

Step 3

Add 6 eggs and 2 egg yolks to a large mixing bowl and whisk together.

Step 4

Add lemon juice, erythritol, coconut flour, and salt, and stir again to combine. Make sure the filling has been really mixed so you don’t end up with any white egg chunks after it has baked.

Step 5

Pour the filling over the baked crust. Bake at 325° F for 20-30 minutes or until the filling is just set in the center and no longer jiggles.

Step 6

Allow the bars to cool in the baking pan at room temperature for 1-2 hours. Then transfer to the refrigerator and cool for another 1-2 hours.

Step 7

To serve, lift the parchment paper out of the baking pan. Dust the bars with extra powdered erythritol. Then cut into squares. It is best to serve these bars chilled.