28 03 2011

Spring is just around the corner and with that Easter. I look back at the 150 recipes in this blog and realize it isnt just springtime that evokes the need for all things lemon, but it is really a year round theme for me.

I will be re-posting some of the great lemon recipes I have here this week, and throwing a couple new ones at you.
I did go on a bit of a lemon binge this weekend as I have been brainstorming for months on how to make my once sugary lemon square recipe. I love those lemon squares; liquid sunshine in a pan. I was hesitant to make them as the bulk of the recipe is sugar.. and well, sugar is the dead to me these days.

I will add that this recipe is delicious, and Ken thinks it is pretty much identical to my old recipe other than the crust. I haven’t perfected the shortbread crust I once made with these squares, and am going to just use the basic almond meal crust I use for the bottom layer of sf cheesecakes.
This recipe is a once and awhile recipe as the fat is a bit high as the protein and carbs are not in big enough proportions to cut the fat down. It IS substantially better for you than my old tried and true lemon square recipe.

Kat’s Squares of Lemon Sunshine

* 3/4 cup Just Almond Meal
* 1/4 cup Oat Flour
* 1/2 cup Granular Splenda
* 1/4 cup Butter, softened
* 1 tsp Xanthan Gum (optional)

* 3 Eggs
* 1/2 cup Lemon Juice, freshly squeezed
* 1 cup Sweetener
* 3 tbsp Low-carb Baking Mix OR flour
* 1 tbsp lemon zest

Preheat oven to 350 and prep a square 9 x 9 pan with some spray. Mix together the flours, sweetener, butter and xanthan gum until you form a dry dough. Push the dough evenly into the 9 x 9 pan and pop into the oven for 15 minutes. You’ll know when it is ready as the edges will start to brown.

While the crust is baking, throw the rest of the ingredients together and blend. You are going to pour this over the hot crust when it is done and pop it back into the oven for 25 minutes. You want the middle to not jiggle, so check it after 25 minutes, and it may need a couple more minutes.

Note my shame spiral as there are chunks… I think it was the carb free flour. It coated some of my lemon zest and made clumps.

OMG…. close up food porn shot…be warned !

PERFECT consistency ! No runny lemon goo everywhere. Note that the crust will brown up a bit more, and i think that is due to the sugar alcohols, which behave differently than regular devil sugar.

Nuts are based on 1/9th of the pan.. a nice sized square !
Calories 147, Fat 11.8g, Carbs 6.7g (4.7 g net carbs), Protein 5.5g




One response

28 03 2011

you’re killing me

that food porn shot with the carmalized edges just pushed me over the edge

must make

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