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

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

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.

It’s so good combined with blueberries like this recipe.

And I love using it in marinades like this one.

But 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!

Recently, I bought my daughters a case of Oui yogurt from our Costco.

I looked at the cute little jars sitting in my recycling basket and decided to upcycle them myself…

After removing the labels and giving them a good wash, it was time to get creative.

What if I made lemon bars, but baked individual servings in the jars?!

Alas, it wasn’t to be: the jars aren’t oven-safe.

So I went back to the drawing board, and these No Bake Lemon Bars in a Jar are the result!

Six containers of Lemon Bar in a Jar garnished with slices of lemon on a distressed white wood tray lined with a black and white striped towel. Silver spoons sit on the tray along with a full sliced lemon.

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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!

If you don’t want to buy Oui yogurt, you can get the same kinds of jars with lids here.

Close up of woman's hands holding a jar filled with keto Lemon Bar in a Jar with a spoon. Woman is wearing a black and white polka dotted dress.

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.


Close up of a small clear glass jar filled with a serving of Lemon Bar in a Jar with a spoon standing up in the jar. A thin slice of lemon garnishes the low carb dessert and a thick slice of lemon sits next to the jar for decoration.

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

I’ve included all of my recommendations for the best kitchen tools to make these lemon jars at the bottom of the post.

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 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

Overhead view of six small clear glass jars filled with an almond flour crust

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.

Ingredients to make a low carb version of lemon curd sitting on a marble counter.

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.

Overhead view of lemon curd being whisked in a stainless steel sauce pan on a gas stove.

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…

Overhead view of cooked lemon curd with butter being whisked in to melt.

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.

Stainless steel saucepan filled with lemon curd sitting on a white counter. A stainless steel spoon is coated with the lemon curd to show what it looks like when it's done cooking.

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.

Overhead view of six small glass jars filled with lemon curd sitting on a white cutting board.

Now divide the lemon curd equally between the cups.

And return the jars to the fridge.

Jars filled with almond flour crust and low carb lemon curd sit in a refrigerator to cool

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.

Hand mixer whipping cream in a clear glass bowl

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.

Overhead view of a hand mixer whipping vanilla extract into 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!

Overhead view of six small glass jars filled with lemon curd and whipped cream is being spooned on top.

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.

Overhead view of six containers of Lemon Bar in a Jar garnished with slices of lemon on a distressed white wood tray lined with a black and white striped towel. Silver spoons sit on the tray along with a full sliced lemon.

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.

Close up of a tray filled with small containers of keto Lemon Bar in a Jar garnished with fresh lemons

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.

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Five small clear glass jars of Lemon Bar in a Jar sitting on a white wood and metal serving tray with spoons and a striped tea towel. A cut lemon is the garnish.

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

Yield: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 15 minutes
Total Time: 45 minutes

These refreshing jars filled with all the ingredients of a lemon bar are a delicious treat! The recipe is written for a low carb lifestyle, but be sure to check the notes section for modifications using sugar or to make key lime jars.


No Bake Crust

Lemon Curd Filling

Whipped Cream Topping

Optional garnish

  • 6 thin lemon slices


No Bake Crust

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

Lemon Curd Filling

  1. In a medium heavy-duty saucepan, whisk together egg yolks, lemon juice, sweetener, and gelatin.
  2. 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.
  3. Whisk in the butter until it's melted, then remove from heat.
  4. Gently stir in 2 Tbsp of heavy whipping cream using a spoon so you don't create air bubbles in the mixture.
  5. Remove the jars with the crust from the refrigerator. Divide the lemon curd evenly between the six jars.
  6. Return the jars to the refrigerator and cool completely, about 30 minutes.

Whipped Cream Topping

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

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 438Total Fat 40gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 6gCholesterol 219mgSodium 11mgCarbohydrates 9gNet Carbohydrates 6gFiber 3gSugar 2gProtein 9g

Please note that we are not medical or nutritional professionals. We include nutrition information for our recipes as a courtesy to our readers. However, due to wide variations in brands, nutrition data is subject to change for every user. Nutrition data is calculated using WP Ultimate Recipe and we subtract all sugar alcohols from erythritol and xylitol from the final carb count because that is how THM calculates carbs. Please refer to our complete Nutritional Disclosure for more details.

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