Lemon Bars
Whenever I snag a new recipe off the internet, I always have high expectations. Many times, what I get is disappointment. But these lemon bars are amazing! They are everything they claim to be. I am a huge fan of lemon bars, so this one had some big shoes to fill. And it's a fit with only 2.3 net carbs per serving.
The original recipe called for a larger crust, but I found that when I spread the crust as thin as it needed to be, there wasn't enough filling to adequately cover it. So I reduced the crust by 1/4 to make a better balance. This picture does NOT do it justice. The creamy, tart, custard like filling has a lightly crunchy film dusted with confectioners swerve for a perfect sweet/sour combination in every bite!
INGREDIENTS FOR THE CRUST
Cooking spray
1-1/2 c. almond flour
3 Tbsp Swerve confectioners
Dash of kosher salt (optional)
6 Tbsp (3/4 stick) melted butter >
FOR THE FILLING
4 large eggs
1/3 c. sour cream
1/2 c. lemon juice
2 tsp. lemon zest
1 tsp. pure vanilla extract
1/2 c. almond flour
1/2 c. Swerve confectioners, plus more for topping
Pinch kosher salt
DIRECTIONS
Preheat oven to 350° and line a 9”-x-9” baking pan with parchment paper and grease with cooking spray.
In a large bowl, whisk together almond flour, swerve, and salt. Add melted butter and combine. I use this pastry cutter to make a nice even blend.
Press mixture into prepared pan in an even layer and bake until lightly golden, about 15-20 minutes.
In a another large bowl, combine eggs, sour cream, lemon juice, lemon zest, and vanilla. Add almond flour, swerve, and a pinch of salt and whisk together until smooth.
Pour filling over crust and bake until filling is just set, about 15 minutes. Do not overbake. Let cool to room temp, then refrigerate until set, about 2 hours. If it cracks along the top, you can gently press it back together when cool enough to touch.
When ready to serve cut into 12 squares and dust with swerve confectioners sweetener, if desired. Store in the refrigerator (if you have any left over, that is.)
Serving Size: 1 bar
Calories: 204
Fat: 18.5g
Total Carbs:4.4g
Dietary Fiber: 2.1g
Protein: 6.4g
INGREDIENTS FOR THE CRUST
Cooking spray
1-1/2 c. almond flour
3 Tbsp Swerve confectioners
Dash of kosher salt (optional)
6 Tbsp (3/4 stick) melted butter >
FOR THE FILLING
4 large eggs
1/3 c. sour cream
1/2 c. lemon juice
2 tsp. lemon zest
1 tsp. pure vanilla extract
1/2 c. almond flour
1/2 c. Swerve confectioners, plus more for topping
Pinch kosher salt
DIRECTIONS
Preheat oven to 350° and line a 9”-x-9” baking pan with parchment paper and grease with cooking spray.
In a large bowl, whisk together almond flour, swerve, and salt. Add melted butter and combine. I use this pastry cutter to make a nice even blend.
Press mixture into prepared pan in an even layer and bake until lightly golden, about 15-20 minutes.
In a another large bowl, combine eggs, sour cream, lemon juice, lemon zest, and vanilla. Add almond flour, swerve, and a pinch of salt and whisk together until smooth.
Pour filling over crust and bake until filling is just set, about 15 minutes. Do not overbake. Let cool to room temp, then refrigerate until set, about 2 hours. If it cracks along the top, you can gently press it back together when cool enough to touch.
When ready to serve cut into 12 squares and dust with swerve confectioners sweetener, if desired. Store in the refrigerator (if you have any left over, that is.)
Serving Size: 1 bar
Calories: 204
Fat: 18.5g
Total Carbs:4.4g
Dietary Fiber: 2.1g
Protein: 6.4g
Hey, it's Christina. What's swerve?
ReplyDeleteSwerve is a brand name for Erytrhritol sweetener. It is available at Shaws.
ReplyDelete