Lemon Bars (Low Carb & Gluten Free

• Produce

  • 2 tbsp Lemon, zest

• Refrigerated

  • 1 Egg yolk
  • 4 Eggs, large

• Condiments

  • 2/3 cups Lemon juice, fresh

• Baking & Spices

  • 1 1/4 cup Almond flour
  • 2 tbsp Coconut flour
  • 1/4 tsp Kosher salt
  • 1 Lemon filling
  • 1/4 cup Powdered sugar

• Oils & Vinegars

  • 3/4 cup Coconut oil

• Bread & Baked Goods

  • 1 Crust

• Other

  • ½ cup Truvia Baking Blend or Swerve for no sugar

Found on thefoodieaffair.com

Description

Ingredients

• Crust
• ¾ cup coconut oil
• ¼ teaspoon kosher salt
• 1 egg yolk
• 1 cup almond flour
• 2 tablespoons coconut flour
• ¼ cup powdered sugar (Swerve for no sugar)
• Lemon Filling
• ½ cup Truvia Baking Blend or Swerve for no sugar
• 4 large eggs
• ⅔ cups fresh lemon juice (about 4 large lemons)
• 2 tablespoons lemon zest
• 4 tablespoons almond flour

Directions

• Preheat oven to 350 degrees. Line a 8 x 8 baking dish with parchment paper and set aside.
• For the crust melt the coconut oil in the microwave until it liquifies. Add powdered sugar, egg yolk and stir until blended. In a small separate bowl whisk together the almond and coconut flours with the salt. Add to liquid and mix forming a dough. Press onto the bottom of the prepared pan and bake for 20 minutes or until lightly brown. Cool on a baking rack.
• For the lemon filling in a medium bowl beat the eggs and Truvia with an electric hand mixer until smooth. Add the lemon juice and zest. Fold in the almond flour.
• Pour over crust and bake for about 20 minutes or until filling has set. Cool on a baking rack and refrigerate for about an hour before cutting.
• Garnish with powdered sugar and fruit of your choice.