We had a marathon of dinner and brunches this past weekend (hence my late post today), we had dear friends for a barbeque dinner on Saturday night, then we had my university BFF and her hubby for brunch on Sunday and for dinner we had my dear neighbour. I chose menus that were easy, revolving around the barbeque so JT was busy too. The heat was on high outside so we had cocktails and dessert on the covered deck but dinner was served inside. These lemon bars made a generous 20 cm x 20 cm (8 inch x 8 inch) serving and I cut them into 36 squares which were the perfect size for a small bite of sweetness after dinner. I added some unsweetened, flaked coconut to the topping mixture because everyone loves my regular lemon squares and they have coconut in them.
![](https://kitcheninspirations.wordpress.com/wp-content/uploads/2024/09/lc-lemon-squares_2.jpg)
The almond flour lends itself for a very nice shortbread crust.
Low-Carb Classic Lemon Squares
For the original recipe, please click here.
Ingredients for the Crust:
- 230 g almond flour
- 110 g erythritol
- Pinch of salt
- 110 g butter, melted
- zest of half a lemon
Directions for the Crust:
- Preheat the oven to 350° F. Prepare a 20 cm x 20 cm (8 inch x 8 inch) square pan by lining it with parchment paper.
- In the bowl of your food processor, combine all of the ingredients for the crust and process until it comes together and a minute longer.
- Press into the prepared pan and bake for 12-15 minutes or until the edges are showing a little colour.
Ingredients for the Lemon filling:
- 4 large eggs
- 110 g erythritol
- 55 g butter, melted
- 2 lemons, juice and zest (about 65 mL juice)
- 1 tsp vanilla extract
- Pinch of salt
- 85 g almond flour
- 75 g unsweetened, flaked coconut
Directions for the Lemon filling:
- In the same food processor bowl, add all of the ingredients (except the coconut) for the filling and process for 2-4 minutes or until you take a little batter between your thumb and forefinger it no longer feels as grainy.
- Add the coconut and mix well with a spoon. Pour the filling ingredients over the par-baked crust and bake for an additional 25-30 minutes or until it no longer jiggles. Remove from the oven and allow to cool completely.
![](https://kitcheninspirations.wordpress.com/wp-content/uploads/2024/09/lc-lemon-squares.jpg)
These lemon squares have a delicious lemony flavour.
This post reminds me of my mom. She’d like just a little something sweet after dinner. I’m like that, too! These yummy lemon bars would fit the bill 🙂
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I adore tangy lemon treats. This is definitely something I would enjoy too.
angiesrecipes
http://angiesrecipes.blogspot.com
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My hat is off to you for your marathon entertaining. You two must have needed a whole day to recoup. I love lemon desserts and I’m sure these are very good.
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