Luscious Lemon Bars

Sugar Free/Grain Free Style

After posting a comment on Facebook about wanting to eat Lemon Bars for breakfast and getting a pretty big response, I thought I should share the recipe. It’s the right thing to do.

Now, if you haven’t been going sugar free, these might not tickle your sweet spot. Just wanted to forewarn you. But for those of you who have deprived yourself of that delicious drug called white sugar, these will rock your world. I’m not kidding. If you like lemon, these are calling your name.

My friend, Dusty, realizing that I was in desperate need of something tasty, asked her good friend to pass this recipe along to me. I will forever be indebted to them both.

Photo Credit

 

Luscious Sugar Free/Gluten Free Lemon Bars

Crust:

1 1/2 C almond flour
1/2 tsp salt
*2 TBS grapeseed oil + a little more (extra virigin coconut oil gives this crust an awesome flavor)
*1 TBS xylitol + a little more
1 TBS vanilla extract

Topping
1/4 C grapeseed oil + a little more (I used extra virgin coconut oil)
1/3 C xylitol (or 1/4 C agave nectar)
3 eggs
1/2 C lemon juice (I’ve used fresh squeezed & bottled; both very good)

Crust: Combine flour and salt in a large bowl. In medium bowl, wisk oil, sweetener and vanilla. Now, stir this into the flour mixture until thoroughly combined. Press into an 8×8 baking pan. Bake 15-17 min. at 350 degrees, until golden brown.

Topping: In a blender (food processor in my case), combine oil, sweetner, eggs, and lemon. Blend until smooth. Tip: if using coconut oil, you may have to warm it first to get it into it’s liquid form. In that case, add the oil after you’ve given the other ingredients a whirl. Now whip them all together.

Pour over browned crust. Bake 15-20 min. until golden brown.

Okay, now is the important step with gluten free stuff. Let them cool for 30 minutes in the baking pan. Then refrigerate for 2 hours to set. I know, I couldn’t stand it either. I took a little bite before the fridge step.

* Side Note: The “+ a little more” for the oil was to make up for the lack of wetness that agave nectar would have provided. So, I just added a dribble or two more.  And the “+ a little more” for the xylitol is again to make up for no agave. Maybe an extra teaspoon or two.

I know, there's no powdered sugar on top. You'll get over it.

By the way, Dusty’s friend used erythritol as her sweetner. If you want to use stevia instead, use a conversion calculator to discover how much. Xylitol measures the same as sugar.

The first time I made these, I thought it would take me ages to eat the whole pan myself. So, I cut them into cute little squares and put them into the freezer. Yes, I did discover finishing the whole pan in a matter of days would be no issue, as well as, frozen lemon bars are divine.

These make me happy like Lemon Bars do.

At a birthday celebration, I gave a frozen one to my sister-in-law. She commented that she would probably not finish it. She’s watching her carbs right now.  But I had a sneaking suspicion she thought they were going to be gross. I noticed by the end of the party, that cute little square of divinity was no where to be found. I emailed her the recipe.

If you aren’t going gluten or sugar free, just keep this recipe in mind if you ever host a party with gluten free attendees. Agave nectar is super easy to find these days. And almond flour/meal can be found in the health food section of Fred Meyer. You will make your gluten free friends feel fabulously loved.

Oh, and I forgot. I read in the comments section of elana’s pantry, that you could double the topping recipe to make thicker bars. I might just have to try that. Maybe they would last a bit longer, if they were bigger.

It’s possible.

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About kathleen

I'm a stay at home chicken momma with 2 boys and a very understanding husband. In December of '09, we moved to our dream farm. I'm excited to try to become more self-sufficient. So far I have 1 rooster, 9 chickens, 2 goats (some babies on their way this spring), 1 llama, a dog, and a cat. Come along and join us, as we city-slickers figure out how to make our own homestead. You're sure to be entertained.
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4 Responses to Luscious Lemon Bars

  1. Joan Porter says:

    I have to get back to being serious about my weight loss program next week and these will be a life saver. You’re awesome for sharing the recipe.

  2. Jen says:

    YUM!!! Made these a few days ago and they managed to last until today. My daughter, who is not living sugar free, snuck one or two and said they were good. (That’s a compliment coming from a “non-sugar free” person!) However, because they are pretty tart, she admitted she sprinkled a little sugar on top. 😉 But that gave me an idea. I started sprinkling a little Xylosweet on top of mine and it definitely gave it a little extra kick of sweetness. One of these days I’m going to stop “hoarding” my sugar free sweets and encourage the family to eat them and avoid buying them ANYthing with sugar. Just yesterday, however, when I sent my husband to the store, he came back with brownies, ice cream and cinnamon rolls. Grrrrrr!!!! My daughter said, “I think we eat more sugar now that mom is sugar free than we ever did!”

    I was a-okay with all their sweets lurking around, though. Cause I had my lemon bars. 😉 I have coconut muffins in the oven as we speak, cause I ate my last lemon bar a few hours ago and Lord knows we must keep the treats a comin!

    Thanks for the recipe. 🙂

  3. Pingback: Luscious Lemon Bars « Jen's Blog of Life

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