Lemon Bars

THE RECIPE

INGREDIENTS

Shortbread Curst

• 3 Tbsps Salted Butter, Melted
• ½ Tsp Vanilla Extract
• 1 Egg Yolk
• 1 Cup Almond Flour
• 3  Tbsps Powdered Erythritol

Lemon Filling

• 3 Eggs
• Juice of 3 Lemons
• Zest of 2 of 2 Lemons
• ½ tsp Xanthan Gum
• ⅔ cup Powdered Erythritol
• 1 Cup Almond Flour

DIRECTIONS

Makes: 24 servings

1. Preheat your oven to 350℉
2. Whisk the dry crust ingredients together in a medium-sized bowl.
3. Add in the wet ingredients and mix with a spatula until a dough forms.
4. Line an 8×8 in. square baking tray with parchment paper and coat it with non-stick
   baking spray.
5. Add the ball of dough to the tray and press it outwards so that it covers the bottom of the tray.
6. Bake the crust for about 10 minutes – Start preparing the filling while it’s cooking.
7. FILLING: In a medium-sized bowl, whisk the wet ingredients until creamy & combined.
8. Then add in the dry filling ingredients, and whisk again – The filling should be “wet”.
9. Pour the filling on top of the crust.
10. Bake for 25 minutes or until the edges just start to pull away from the parchment paper.
11. Let them cool completely before placing in the fridge.
12. Refrigerate for at least an hour – and up to several days – then then cut into bars.
13. Sift  Powdered Erythritol over the top of the bars just before serving.
14. The bars are best served chilled. Store covered in the fridge.

Enjoy!