Lower-Carb Lemon Bars

[mos]

Lower-Carb Lemon Bars

1 3/4 cups almond flour
1/2 cup powdered sugar
1/2 tsp salt
1 stick cold, unsalted butter
2/3 to 3/4 cup fresh lemon juice
Enough water to make a total of 1 1/4 cups liquid when added to the lemon juice
2 to 3 tsp lemon zest
5 eggs
1/2 cup cream
1/2 cup powdered sugar replacement plus more for garnish if desired
1/4 cup almond flour
1/8 tsp kosher salt

Preheat oven to 350°.

Prepare a 13 X 9-inch pan—either butter it very well, or line it with greased parchment paper or foil.

For the crust, put the almond flour, powdered swerve, and salt in the bowl of a food processor and pulse until the lumps are gone. Alternatively, use a bowl and whisk.

Cut the cold butter into medium cubes (16 cubes is about right). Add a few at a time to the mixture, either pulsing the food processor or, if mixing by hand, using a pastry blender or two table knives. Blend until the mixture looks like a crumbly meal.

Pour the mixture into the prepared pan. Smooth with hands until crust is even, then press until firm.

Bake until just golden brown, about 15 min, but start checking at 10 min, as once it starts to brown it goes quickly. Remove the pan, then turn the oven down to 300°.

Cool the crust at room temperature for a few minutes, and then pop it into the refrigerator for 5 to 10 min, until firm (but not completely cold).

For the filling, mix all the ingredients in a blender, and pour over the crust.

Bake until the filling is just set (the center should barely jiggle when the pan is shaken gently). This should take about 15 to 20 min.

Remove from the oven and cool until room temperature, then place in the refrigerator and chill completely before cutting (at least 2 hours). If desired, sprinkle additional powdered sugar over the top (sift through a sieve).  Makes 12 squares

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