For all you lemon lovers, that is the slice for you. This scrumptious lemon slice incorporates a biscuity base topped with a layer of zesty selfmade lemon curd.
You can depart this slice as is, with the beautiful lemon curd as the highest, or sprinkle it with some powdered erythritol, Swerve or xylitol. While I did add the powdered low-carb sweetener for these images, I really choose it with out personally as I don’t like my desserts too candy, and the lemon layer right here is pretty candy to stability out the tartness of the lemons.
Substitutions and Allergy-Friendly Options
For dairy-free lemon bars, you swap the butter for ghee (though it’s dairy, it is often effectively tolerated) or virgin coconut oil. For nut-free lemon bars, merely swap the almond flour for an equal quantity of floor sunflower seeds (you can even combine in some unsweetened shredded coconut!).
Some persons are delicate to xanthan gum and expertise GI points and bloating. If you may’t use xanthan gum, you may swap it for psyllium powder. We’d use 2 to three teaspoons of psyllium powder.
Glucomannan powder is often effectively tolerated. It is constructed from konjak root identical to shirataki noodles. You might swap it for about one 2 to three teaspoons of arrowroot powder, simply bear in mind to recalculate your macros as there are additional carbs.
2 hours, 45 minutes
Hands-on 15 minutes Overall three hours
Nutritional values (per serving)
Net carbs2.1 grams
Calories from carbs 7%, protein 14%, fats 79%
Total carbsthree.6 gramsFiber1.5 gramsSugars1.2 gramsSaturated fats2.2 gramsSodium15 mg(1% RDA)Magnesium35 mg(9% RDA)Potassium108 mg(5% EMR)
Ingredients (makes 16 squares)
Lemon curd layer:
half cup contemporary squeezed lemon juice (120 ml/ four fl oz)
grated zest of 1 lemon (about 1 tbsp)
1/three cup granulated Erythritol or Swerve (67 g/ 2.four oz)
2 massive eggs
2 egg yolks
three/four tsp glucomannan powder
Preheat oven to 170 °C/ 340 °F (standard), or 150 °C/ 300 °F (fan assisted). To make the crust, mix all elements in a bowl and blend effectively.
Line a tray (both 20 x 20 cm/ eight x eight” or 23 x 15 cm/ 9 x 6″ tray) with baking paper, after which pour the combination in, urgent down firmly. Bake 15 to 18 minutes, till simply beginning to brown.
While the crust is baking, whisk collectively all the lemon curd elements in a bowl.
Pour onto the bottom as quickly because it comes out of the oven (whereas its nonetheless scorching).
Spread throughout the bottom, and return to the oven, decreasing the temperature to 160 °C/ 320 °F (standard), or 140 °C/ 285 °F (fan assisted). Bake 15 to 18 minutes till simply set within the centre.
Allow the pan to chill fully, after which transfer to the fridge for at the least 2 hours.
Sprinkle with powdered low-carb sweetener earlier than serving.
Store in a sealed container within the fridge as much as 5 days.
Ingredient dietary breakdown (per serving)
BlogRecipesDessertsLow-Carb Lemon BarsBlogRecipesVegetarianLow-Carb Lemon BarsBlogRecipesLow-Carb Lemon BarsBlogDearna BondLow-Carb Lemon Bars
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