Tuesday, July 16, 2019

TANGY LEMON SQUARES






TANGY LEMON SQUARES

These have the most amazing texture straight out of the refrigerator.  My husband loved them!  There is a substantial lemon topping.  If you would prefer a softer set, leave the squares at room temperature for 10 minutes or more.  They will hold up at room temperature, but get progressively soft and creamy.  They firm up exactly the same way again once refrigerated. 

Crust:
2/3  cup Gluten-Free Bake Mix 2 - CLICK for recipe (150 mL)
  OR ground almonds
2/3  cup ground almonds (150 mL)
1/3  cup butter, melted (75 mL)
Sweetener to equal 2 tbsp sugar (30 mL)
Filling:
6 egg yolks
4 tbsp unsalted butter, softened (60 mL)
3/4  cup lemon juice (175 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2  cup sugar (125 mL)
1/4  cup powdered erythritol, OR (60 mL)
  6 sweetener packets (the kind used for coffee)
1/4  cup whipping cream (60 mL)
1/4  cup whole, OR skim milk powder, OR heavy cream powder (60 mL)
11/tbsp unflavored gelatin (22 mL)
1/4  tsp yellow food coloring (1 mL)

Preheat the oven to 350°F (180°C). 

Crust: In medium bowl, combine Gluten-Free Bake Mix 2, ground almonds, melted butter and sweetener.  Press mixture into 8-inch square baking dish, using plastic wrap over top.   Bake 10 to 15 minutes.

Filling:  In food processor, process egg yolks, butter, lemon juice, sweetener, powdered erythritol, OR 6 sweetener packets, whipping cream, milk powder (OR alternative), unflavored gelatin and yellow food coloring.  Pour over baked crust and bake 15 minutes.  Allow to cool and refrigerate.

Yield:  25 squares
1 square
97.5 calories
2.6 g protein
8.9 g fat
0.3 g fiber
2.1 g net carbs (3.2 g net carbs for 16 squares)


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