Friday, July 31, 2020



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.

Shortbread Crust:
1 cup almond flour (250 mL)
1/2 cup butter, melted (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup (125 mL)
1/4 tsp almond extract (1 mL)
Lemon Curd:
6 large eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/2 cup powdered erythritol (125 mL)
1/2 cup fresh lemon juice (125 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, and almond flour. In small bowl, combine melted butter, liquid sweetener and almond extract.  Press into a 9 x 13-inch (23 x 33 cm) or 8 x 13-inch (20 x 33 cm) glass casserole dish.  Bake 10 minutes.  Set aside to cool.

Lemon Curd:  In mixer with whipping assembly, whip eggs together with liquid sweetener.  Add erythritol 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 erythritol, 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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