Lemon Bars

I was in the mood for cream cheese frosting. What could I bake and then smother with cream cheese frosting…? Originally I was thinking of something chocolate, but just then the sun started to peak around the gloomy, opaque, wintery cold clouds through my large dining room window which then made me crave summer time…which then reminded me of something lemony, cool and refreshing and yes, also yellow like the sun but that’s not really relevant here. 😛

Should I make a lemon cake? Noooo, said I. Needed to be lemon bars, the REAL deal lemon bars with the savory crust and gooey lemon tangy filling topped with sweet smooth cream cheese frosting. Yeah ok so usually there is no cream cheese frosting on a lemon bar. But I’m telling you, there’s no way you could forgo the frosting after trying it. I dare ya. 

I couldn’t find an authentic sugar-free, low-carb lemon bar recipe anywhere online that had that genuine gooey lemony filling, so I figured I would attempt to experiment. The key ingredient I found is, yet again, the Unflavored Gelatin! It melded together that gooey lemony filling *applause*! I buy this brand right here (affiliated link) and it has lasted me for-e-ver! Worth every penny.

These guys aren’t a super thick lemon bar, about 3/4 inch wide, but boy do they hit the lemon bar craving spot. Oh yeah and that cream cheese frosting craving spot too. 😉 

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Lemon Bars ~ S
Author: 
Serves: 8x10
 
Ingredients
  • 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)
Instructions
  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.
Notes
*Cream Cheese Frosting makes a ton. You can cut in half if you want.

 

4 comments

  1. Lysa says:

    Making these little delights now! I will let you know how they came out. Lemon bars are my all time favorite dessert! Instead of a birthday cake growing up I would request my moms homemade lemon bars:):):) Looking forward to tasting these!

      • Lysa says:

        They are so good. Nice and tart. I made the whole batch of frosting because I love it! The only thing I would do to the frosting is use 1/4 cup of truvia instead of a half. This is going to be my go to dessert for everything!!! Thank you for this great recipe!

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