Lemon Square Bars

• Produce

  • 1/4 tsp Lemon peel, dried

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 tbsp Lemon juice
  • 1/2 tsp Stevia extract, powder

• Baking & Spices

  • 3/4 cup Almond flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Guar gum or xanthan gum
  • 1 tsp Lemon extract
  • 1/4 tsp Salt

• Dairy

  • 1/4 cup Butter

• Desserts

  • 1 tsp Gelatin

• Other

  • 1/4 cup Carbquik
  • 1/4 cup Powdered erythritol or swerve
  • 1/3 cup Powdered erythritol or swerve confectioners

Found on lowcarbyum.com

Description

Ingredients

• 3/4 cup almond flour
• 1/4 cup Carbquik*
• 1/4 cup powdered erythritol or Swerve
• 1/4 teaspoon stevia extract powder
• 1/4 cup softened butter
• 1/2 teaspoon guar gum or xanthan gum (optional, just helps hold it together better)
• 2 large eggs
• 1/3 cup powdered erythritol or Swerve Confectioners
• 1/4 teaspoon stevia extract powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons lemon juice
• ¼ teaspoon dried lemon peel
• 1 teaspoon gelatin (half package)
• 1 teaspoon lemon extract

Directions

• Pre-heat oven to 350 F.
• Blend crust ingredients using a pastry cutter. Press crust into a 8 x 8-inch baking pan spayed with non-stick cooking spray.
• Bake for about 18 minutes or until lightly browned. Cool slightly.
• Beat the ingredients for the filling for about a minute then pour evenly over the baked crust.
• Return to oven and bake again for about 15-20 minutes or until set.
• Let cool at room temperature, cut into 16 even squares. Keep cool in the refrigerator.