SUNNY LEMON BARS
These tangy-sweet lemon bars were so good.
Substantial lemon filling will make you think of a sunny summer’s
day. Probably one of my better lemon bar
recipes! I called them Sunny Lemon Bars as they were the only thing sunny about that dark, dreary rainy day on the mountain in Panama's jungle.
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1. There is another article and video here: Part 2.
Shortbread
Crust:
1 cup Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR (250 mL)
almond flour and 1 tbsp oat fiber (15 mL)
1 cup almond flour (250 mL)
1/2
cup butter, melted (125 mL)
sugar
1/4
tsp almond extract (1 mL)
Lemon Curd:
6 large eggs
1/2
cup powdered sweetener of choice (125 mL)
1/2
cup Gluten-Free Bake Mix 2, OR Keto Bake Mix (125 mL)
2/3 cup fresh lemon juice (150 mL)
2 tbsp lemon zest, finely chopped (60 mL)
Preheat the oven to 350°F (180°C).
Shortbread Crust: In medium bowl, combine Gluten-Free Bake Mix
2, OR Keto Bake Mix and almond flour, OR alternative. In small bowl, combine melted butter, liquid
sweetener and almond extract. Add to dry ingredients and mix well. Press into
a 9-inch (23 cm) square dish. Bake 10 minutes. Set aside to cool.
Lemon Curd: In mixer with whipping assembly, whip eggs
together with liquid sweetener. Add powdered sweetener and lemon juice; whip. Add bake
mix and lemon zest and whip just until nicely combined. Pour lemon curd over crust. Bake 15 to 20 minutes until softly set. Let cool completely and dust with powdered sweetener, if desired.
Yield: 24 servings
1
serving
112.2
calories
3.7
g protein
9.7
g fat
0.5 g fiber
2.6
g net carbs
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