Lemon Bars
1/2 cup of butter, melted
1-3/4 cups of almond flour, divided (be sure to buy fine-ground almond flour)
1 tsp of vanilla
grated sea salt
1 cup of powdered sweetener, divided (erythritol)*
3 medium lemons, juiced
1 tsp of dried lemon peel (or you can zest one of the lemons)
3 large eggs
Instructions:
Mix butter, one cup of the almond flour, a quarter cup of sweetener, vanilla and a pinch of grated sea salt in a bowl. Press evenly into your parchment paper-lined baking dish or tart pan. Bake for 20 minutes at 350 degrees. Take out and let cool for 10 minutes.
In your blender, put in the lemon peel, lemon juice and the eggs. Also add three quarters of a cup of the sweetener, three quarters of a cup cup of almond flour and another pinch of grated sea salt. Whiz on medium for about 10 seconds to blend thoroughly.
Pour the filling over the crust and bake for 25 minutes. Let them cool completely before cutting. Expect the filling to have minor cracks in it.
Optional: You can dust the top of the bars after they have cooled with a little more sweetener. Just put a couple of tablespoons of sweetener in a little sieve and dust it across the top. This way you can fill the cracks so they show less.
Hints:
If you bake these in a tart pan be sure to take a sharp knife and slice along the perimeter before you release the pan sides. This way the crust won’t stick to the pan and give you a mess.
If you want, you can store them in the refrigerator; keep them covered. They are delightful cold or room temperature. Enjoy!
Cheers,
Zola
