GF Lemon curd bars with almond crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
For the almond crust:1 cup almonds flour or meal2 tablespoons butter, melted 2 tablespoons steviaFor the lemon curd filling:3 large eggs ½ cup Stevia /Erythritol blend1/3 cup fresh lemon juice (plan on about 2-3 lemons)Zest from one lemon 1/2 cup (1 stick) unsalted butter, cut into pieces
Directions:
Make the crust: Mix the ground almonds, melted butter, and sweetener together in a small bowl. Pour into an 9 x 9 -inch square pan lined with parchment paper. Use the back of the spoon to spread and press the mixture together to cover the bottom of the pan. Bake at 350°F for 8 to 10 minutes, until just beginning to look golden and dry. Let cool. Turn oven down to 300°F.
Make the filling: In a large heatproof metal or glass bowl, whisk the egg yolks, sugar, lemon juice, and lemon zest together. Place on top of a pot of simmering water and add the butter a few pieces at a time until melted and combined, stirring frequently. Continue to cook over the simmering water for an additional 10 to 12 minutes, stirring frequently, until thick and coating the back of the spoon. Remove from heat and strain into a shallow bowl to remove any curdled egg bits and keep the filling smooth. Allow to cool to room temperature. Spread the lemon curd filling over the crust and bake at 300°F for 18 to 20 minutes, until the filling is set. Let cool to room temperature, and refrigerate for at least 2 hours before cutting. Dust with powdered sugar if desired.
Serving Size: Makes 18 servings
Number of Servings: 18
Recipe submitted by SparkPeople user ANGELMOM48.
Make the crust: Mix the ground almonds, melted butter, and sweetener together in a small bowl. Pour into an 9 x 9 -inch square pan lined with parchment paper. Use the back of the spoon to spread and press the mixture together to cover the bottom of the pan. Bake at 350°F for 8 to 10 minutes, until just beginning to look golden and dry. Let cool. Turn oven down to 300°F.
Make the filling: In a large heatproof metal or glass bowl, whisk the egg yolks, sugar, lemon juice, and lemon zest together. Place on top of a pot of simmering water and add the butter a few pieces at a time until melted and combined, stirring frequently. Continue to cook over the simmering water for an additional 10 to 12 minutes, stirring frequently, until thick and coating the back of the spoon. Remove from heat and strain into a shallow bowl to remove any curdled egg bits and keep the filling smooth. Allow to cool to room temperature. Spread the lemon curd filling over the crust and bake at 300°F for 18 to 20 minutes, until the filling is set. Let cool to room temperature, and refrigerate for at least 2 hours before cutting. Dust with powdered sugar if desired.
Serving Size: Makes 18 servings
Number of Servings: 18
Recipe submitted by SparkPeople user ANGELMOM48.
Nutritional Info Amount Per Serving
- Calories: 120.6
- Total Fat: 10.3 g
- Cholesterol: 48.3 mg
- Sodium: 64.8 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 8.0 g
- Protein: 3.1 g
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