Creamy Dreamy Lemon Bars
Ingredients:
For the crust:
¾ cup of softened butter
1/3 cup of Swerve granular sugar substitute
2 cups of Superfine ground almond flour
For the filling:
4 eggs
1 cup of Swerve granular
¼ cup of coconut flour
½-3/4 cup of lemon juice. 2 lemons should net you the right amount depending on size. The more tart you want these the more lemon juice.
¼ cup of whipping cream
Optional:
Swerve powdered sugar for a dusting on top of the bars
Instructions:
Preheat oven to 350 degrees.
In a bowl, add the softened butter in chunks, the almond flour and the Swerve. Use a pastry cutter or a fork to blend. Just keep cutting the butter into the almond flour until it’s all mixed to a dough consistency. Turn the dough out into a 9-by-13-inch baking pan. You are going to want to spread the dough across the bottom of the pan. In order to keep my hands clean, I use a piece of plastic wrap. I spread that over the dough and then I can manipulate the dough across the bottom of the pan without getting dough in my fingernails. Toss the plastic when finished.
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