Low Carb Lemon Squares

Low Carb Desserts – Lemon Squares Recipe

We have another delicious low carb dessert recipe for you to try. Especially if you as big of fan as I am of lemon flavored desserts. These great lemon squares are very low carb as well as gluten free for those with gluten allergies. They are very easy to make too and your whole family will love them. Tastes just like the normal (non low carb) versions if not even better! So much healthier too. This recipe makes 16 2 inch by 2 inch squares.

Nutritional Information: (per serving or bar)

• Net Carbs: 2 grams
• Protein: 4 grams
• Calories: 190
• Fat: 19 grams

I like my lemon squares a little more of the tart side, if you prefer your sweeter than you can increase the amount of granulated sugar substitute or even just add more of the powdered sugar substitute to the top of your squares.

Low Carb Lemon Squares

Print Recipe

• CourseDesserts

Servings	Prep Time
16 2"x2" Bars	10 minutes

Cook Time	Passive Time
25 minutes	10 minutes

Servings Prep Time 16 2"x2" Bars 10 minutes

Cook Time Passive Time 25 minutes 10 minutes

Low Carb Lemon Squares Print Recipe CourseDesserts Servings Prep Time 16 2"x2" Bars 10 minutes Cook Time Passive Time 25 minutes 10 minutes Servings Prep Time 16 2"x2" Bars 10 minutes Cook Time Passive Time 25 minutes 10 minutes

Ingredients

Lemon Squares Crust:

• 6 tbsp butter
• 2 cups Almond Flour
• 1/3 cup Granulated Sugar Substitute (Swerve, Splenda etc)
• 1 tbsp lemon zest (freshly grated)

Lemon Squares Filling:

• 1/2 cup butter
• 1/2 cup Granulated Sugar Substitute (Swerve, Splenda etc)
• 1/2 cup Lemon Juice (fresh best)
• 1/4 cup lemon zest (freshly grated)
• 6 egg yolks
• 1/2 tsp xanthum gum
• 2 tbsp gelatin (unflavored)

Topping:

• 1 cup powdered sugar substitute (Swerve, Splenda etc) - optional

Servings: 2"x2" Bars

Instructions

Crust:

1. Preheat over to 350 degrees
2. Melt the butter in a small saucepan or in the microwave. Place in a medium sized bowl.
3. Add the almond flour, the sweetener of choice and the lemon zest to the bowl with the butter. Combine thoroughly until it makes a dough. Will be a little crumbly.
4. Line an 8x8 inch baking pan with foil or parchment paper first for easy removal of the squares. After the pan is lined, press the dough along the bottom of the pan and about 1/2 inch up on the sides as well.
5. Place the pan in the 350 degree oven and bake the crust for 10 minutes.
6. After 10 minutes, remove the pan from the oven and place it on a wire rack to cool while you make the filling. Leave the oven on 350.

Filling:

1. On low heat, in a small sauce pan melt the butter.
2. Remove the pan from the heat and whisk in the sugar substitute, lemon juice and the lemon zest. Whisk until dissolved.
3. Then whisk in the 6 egg yolks and return to the stove top on low heat. Keep whisking until the filling (or curd) starts to thicken.
4. Remove from the heat and strain into a small a medium sized bowl. Then whisk in the xanthum gum and gelatin until they are dissolved. Your curd / filling should be nice and smooth.
5. Pour the filling onto the cooled crust and spread evenly around the entire pan. Make sure to go to the edges.
6. Place in the 350 degree oven and bake for 15 more minutes.
7. Remove from the oven and let cool completely.

Topping:

1. Once cooled you can sprinkle the top of the bars with your powdered sugar substitute if desired.

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