Lemon Squares
Entry posted by Ennis-TX
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Lemon Squares and Bars
invented several recipes and these 2 took the top Being mothers day I was trying to recreate lemon squares that are safe for us.
Celiac.com Sponsor (A13):
2nd Place Lemon Bars, These use an almond meal base I use for a pie crust infused with lemon, then topped with a custard inspired lemon topping that is cooked into it.
1st place used a coconut flour pastry pie crust, then mixed up a gelling mix of konjac flour, lemon and eggs, heated mixed, and poured on top baked slightly and left to set up the fridge, THIS one was the lemon squares I was wanting.
1st Place
Lemon Squares
For the crust –
86g (3/4 cup) Coconut flour (Nutiva Organic is the best for this)
50g (1/4 cup) Erythritol like Swerve, Turvia, Pyure
1/2 tsp salt
1 tsp (5 ml) vanilla
1/2 Cup (120g) Nutiva Butter Flavored coconut oil melted.
2 large eggs room temperature
For the top –
1 cup (240 ml) Lemon Juice
2 Eggs
200g (1 cup) Swerve Confectioners
14g (2tbsp) coconut flour
2tsp (8-10g) Miracle Noodle Konjac Flour
Dash of salt
Lemon zest, for topping
Instructions
1. Preheat oven to 350 F (175 C).
2. Mix together the crust ingredients and press into the bottom of a 9-by-13 baking pan. Bake for 10 minutes. then press down the crust with a spatula
3. Blend or whisk all the top filling ingredients together heat for 120 sec microwave whisk well repeat to get it to thicken up a bit. Pour over top.
4. Bake for 15-20 minutes.
5. Place in the fridge to chill Optional sift over the top with more Swerve Confectioners for a light dusting.
2nd Place
Lemon Bars
For the crust –
240g (2 cups) Almond flour
80ml (1/3 cup) Nutiva Butter Flavored Coconut Oil Melted
1 teaspoon (5 ml) Lemon juice
2 teaspoons (10 ml) Vanilla extract
1/4 tsp of salt
For the top –
1/2 cup (120 ml) Lemon Juice ROOM TEMP
6 egg yolks ROOM TEMP
80ml (1/3 cup) Nutiva Butter Flavored Coconut Oil Melted
100g (1/2 cup) erythritol and stevia
7g (1tbsp) coconut flour
1/4 tsp of salt
Lemon zest, for topping
Instructions
1. Preheat oven to 350 F (175 C).
2. Mix together the crust ingredients and press into the bottom of a 9-by-13 baking pan. Bake for 10 minutes.
3. Blend or whisk all the top filling ingredients together. Pour on top of the crust.
4. Bake for 20-25min minutes until set.
5. Let cool and top with lemon zest. Sets up in the fridge
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NOTE ingredients bought through the Thrive link get you an extra 25% off, great for gluten-free shopping.
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