CREAMY LEMON SLICES
Creamy lemon filling using my low-carb condensed milk and a
lovely shortbread crust. This dessert
lasted barely 24 hours in our house! You
may like these straight out of the refrigerator or set aside for 10 to 15 minutes
at room temperature for an even creamier texture. I definitely liked them both ways, so you will need to choose which texture you prefer.
Shortbread
Crust:
OR Keto Bake Mix, OR almond flour and 2 tbsp coconut flour
1/3 cup butter,
melted (75 mL)
sugar
1/8 tsp almond extract (0.5 mL)
Condensed Milk:
1/3 cup boiling
water (75 mL)
2 tbsp unsalted butter (30 mL)
2 tbsp regular butter (30 mL)
1 cup whole milk powder, (MUCH cheaper at Costco!), OR (250 mL)
sugar
3 tbsp powdered erythritol, OR xylitol (45 mL)
Filling:
2 large egg yolks
Condensed milk
1/2 cup fresh squeezed lemon juice (125 mL)
Preheat
the oven to 350°F (180°C).
Shortbread Crust: In medium bowl, place Gluten-Free Bake Mix 2, OR Keto Bake Mix. In small bowl, combine butter,
liquid sweetener and almond extract.
Stir into bake mix and spread out in an 8-inch (20 cm) glass dish. Bake 12 minutes and allow to cool.
Condensed Milk: In blender, combine boiling water, unsalted
butter, regular butter, whole milk powder, liquid sweetener and erythritol, OR
xylitol. Blend until very smooth,
scraping the sides at least once.
Filling: To condensed milk add egg yolks and lemon
juice; blend well. Pour over cooled
crust. Bake approximately 15 minutes, or
just until set. Allow to cool and
refrigerate.
Yield: 16 to 25 servings
1
serving (note Keto bake mix option is typically close to 1 g net carbs less)Yield: 16 to 25 servings
147.4/94.3
calories
4.9/2.5
g protein
12.2/7.8
g fat
0/0 g fiber
5.6/3.6g
net carbs
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