Lemon Bars ~ S
Serves: 8x10
  • Crust Ingredients:
  • 1¼ cups blanched almond flour (I use Honeyville brand)
  • ¼ tsp. xantham gum
  • 3-4 TBS butter, melted
  • 2 tsp. Lemon Juice
  • 2 TBS Truvia (no need to grind)
  • OR
  • 4 tsp. THM Sweet Blend (no need to grind)
  • .
  • Filling Ingredients:
  • ¼ Cup Lemon Juice (real or concentrate is fine)
  • 2 tsp. Unflavored Gelatin
  • 3 Eggs
  • 1 TBS 0% Fat Greek Yogurt
  • ½ tsp. Baking Powder
  • ½ TBS Coconut Flour
  • ½ Cup Truvia Plus 2 TBS Xylitol
  • OR
  • ⅓ Cup THM Sweet Blend Plus 2 Dooks THM Pure Stevia
  • .
  • *Cream Cheese Frosting:
  • 1 (8oz) Package Cream Cheese, Softened (I use ⅓ less fat)
  • ½ Stick Unsalted Butter, Softened (you can use salted, but unsalted tastes best)
  • 1 tsp. Vanilla
  • ½ Cup Truvia (grind before adding, optional)
  • OR
  • ⅓ Cup THM Sweet Blend (grind before adding, optional)
  1. Preheat oven to 350 or 325 in convection oven.
  2. Grease 8x10 dish with a little butter.
  3. Melt butter (3-4 TBS) in a medium size bowl, mix in lemon juice.
  4. Add almond flour, Truvia and xanthan gum.
  5. Press dough evenly on greased dish.
  6. Bake crust for 13-15 minutes until crust is barely browned.
  7. While crust is baking, in a small bowl, mix together the lemon juice and unflavored gelatin, set aside.
  8. In a large bowl, beat eggs, then add baking powder, coconut flour, sweeteners and yogurt. Mix well with electric mixer.
  9. Pour gelatin mixture into large bowl and mix.
  10. After crust is done, pour filling over crust and stick back in the oven, 350 or 325 convection for 23-30 minutes.
  11. When the edges are brown and it doesn't jiggle, then take out of oven.
  12. They taste awesome warm, but they won’t stick together well as a bar.
  13. Refrigerate for about 1 hour and they will solidify.
  14. Perfect for a party!!
  15. To make icing, in a large bowl, soften butter and cream cheese in the microwave. With electric mixer, mix well then mix in vanilla and sweetener.
  16. Spread over chilled bars.
*Cream Cheese Frosting makes a ton. You can cut in half if you want.
Recipe by Jen Saves at http://jensaves.com/lemon-bars/