Servings: 16 Prep: 5 mins Cook: 45 mins Total: 50 mins
At this point, I’ve written about 250 recipes for my website. I’ve completely lost count, but I DO know I’m running out of interesting ways to say, “This recipe is awesome!”
Ok, let’s try it …
This recipe is awesome!
Did it work? Are you convinced? Are you ready to give it a shot?
Ok, let’s back up. In all sincerity, this recipe truly was fantastic! The texture was AMAZING. When I pulled it out of the oven, it looked a bit like a hard rock. I was less than thrilled with the appearance, fresh from the hot box. I let it chill, thinking it would be a bit of a disaster. When I flipped over the pan, they just popped right out, as if they were eager to see the world. In my hand was a tough and perfect square, golden on the bottom and yellow on top. Things were looking up! I cut into it and the slice was magnificent! It didn’t shatter, like so many rock hard baked goods can. Nope! The knife glided right through, as if the lemon bars were guiding it; wanting to be split into perfect little portions.
I bit into one.
O …. M …. G … (exclamation points!!!!!!!!)
The crispity texture was the best I’ve experienced in a baked good, since my parmesan hazelnut crackers. It was as if pleasant, crunchy and crispy all got together and formed a whole new word, which I can’t quite pronounce …
… Plrischsant …
… And it was, too! It really reminded me of a crisp butter cookie, but with a strong lemon essence. Finally, I powdered them up with some powdered Swerve, where they gained that last little bit of a cool breeze.
This is on my top 10. It just has to be.
Plrischsant Lemon Bars
Print RateIngredients
Crust
- 1 1/4 cups splendid gluten-free bake mix
- 1/2 cup fresh whole butter softened
- 1/4 cup 'Swerve' or other sugar replacement
- 1 dash salt
Lemon Filling
- 1 each lemon
- 1 cup powdered sugar equivalent
- 2 tbsp splendid gluten-free bake mix
- 1/2 tsp baking powder
- 2 large eggs
Instructions
- Pre-heat oven to 350 F.
- Grease a 9"x9" square baking tray.
- In a bowl, mix together your baking mix, softened butter, sugar equivalent and salt. Once your dough is together, press it into the bottom of your baking pan. Bake the crust for 15, or until golden brown. Set on the oven.
- Zest the lemon with a zester or a vegetable peeler. Be sure to only get the yellow outer layer and none of the white "pith". You only need enough for about 1 tsp. after it has been chopped. Chop it. Juice the lemon. Discard the rest of the lemon.
- Measure your sugar equivalent, and then separate 2 tbsp, which will be used as a garnish, later.
- In the bottom of a mixing bowl, mix together your larger portion of powdered sugar equivalent with your baking mix and baking powder. Mixing them together will help get rid of lumps. Add your eggs and whisk the mixture together. Finally, add your lemon juice and lemon zest. Whisk until smooth. Pour the lemon mixture over the hot crust and place back into the oven. Bake for 20 minutes, or until edges turn a nice golden brown. Remove from the oven and allow to cool in the pan.
- Once the pan is cool, it will be fairly solid. Remove and slice into portions. Dust the tops with the powdered sugar equivalent.
- Serve!
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* Learn More: More about this recipe and nutrition …
I really like this recipe, and it’s devoured pretty quickly! I’m wondering if this could be adapted to make lemon meringue pie, but not sure how to make the meringue part.
Dawn, try giving <a href="http://yourlighterside.com/2013/04/individual-lemon-meringue-custards/" target="_blank">this recipe</a> a look.
Thanks for the link, DJ. Oooo, lc meringue is possible! I think I’m going to experiment this weekend.
Looks yummy! Going to add to my "Going to make someday" list. Right now I cannot afford any specialty products so unless its made with ingredients already in my kitchen, I have to wait. The only problem with low carb baking recipes is that they require ingredients that are not normally kept in the house 🙁
Hi Carol, it kind of comes down to creating a new normal. I have all of these ingredients on hand, all the time. However … I haven’t owned a bag of flour or sugar in years. My pantry looks completely different. If you make this a lifetime change and pursuit … over time your pantry will change and the things you have onhand will also change. It’s always tough in the beginning, but … once it becomes the new normal … it’ll be the new normal! 🙂
Can you substitute the splendid bake mix with carb quick back mix.
Hi Terry … honestly … I have no idea. Sorry! :/
Hey DJ – I tried this with lime zest and lime juice – deeeelicious!! thanks again for your recipes
Hi Julie, thanks for the feedback. I’ll BET this was wonderful with lime! 🙂
What is your top 10 recipes DJ?!
MOFOChanel, all of them! :D<br /><br />
It really varies, but … according to Google, the most popular recipes in the past 30 days are, Vanilla Candy, Crepes, Zoodles, BBQ Pork Tacos, French Toast, Spiced Refrigerator Candy, Herby Sandwich Bread, Asian Slaw, Cheesecake and Banana Bread. You can use the search tool in the menu bar to find them. I hope this helps!
What does "1 each lemon" mean?
S, it just means you need a lemon. It’s hard to explain, but when I built the website and designed the nutrition grid, I needed to put "something" in that spot. Usually, it’s something like cup, tbsp, oz, etc. However, for "1 lemon" … I needed a unit of measurement, otherwise the page throws an error. So, I added "each" as the unit of measurement. Not the best solution, but … that’s the logic behind it. It’s just "1 lemon". Sorry for the confusion!
I can’t tolerate Swerve, can I sub monk fruit in the raw, or would it be a fail?
Hi Mary, I’m sorry about the delay … I was in the middle of moving. I’m really not a fan of the "In the raw" products, feeling it’s largely dextrose and maltodextrin. I haven’t used it, so I can’t speak from experience. I DO believe, however, that it’s a cup for cup sweetener and should work. Please let me know how it turns out!
These were scrumptious and just begged for a cup of tea! The only problem was portion control…I’d need to hide them from myself to only have one per day! Thanks again for an easy, delicious piece of temptation.
—Reply posted by DJ on 1/19/2015
Maybe try hiding them in the freezer, perhaps? Defrost one a day?
I don’t care for lemon. Going to try almond extract for the lemon
—Reply posted by DJ on 1/19/2015
Holly, let us know how they turn out. Typically, a lemon bar would have extra sweetener, to counteract the sour tastes from the lemon. While I’m sure it’ll be tasty, it does run the risk of being really SUPER sweet. Please report back. Maybe you’re on to something! 😉
I haven’t had a lemon bar in years, so really wanted to try these. I made them with some substitutions: used Natural Mate (got on Amazon) a non-gmo erythritol-stevia sugar substitute, and went a little shallow on my measuring. I’d rather things be under than over sweet. I had some fresh lemon juice I’d saved, but used dried lemon peel, which is never as good as fresh zest, but I’m up for experimenting. Also, I only had whole almond meal, not blanched almond flour, to make up the bake mix, so the flecks of almond affect the final product appearance, but not much, and not a big deal to me.
One thing: all the nutrition counters I checked give an average 54g lemon 4 net carbs after subtracting the fiber. For very low carbers or keto-ers, like me, that makes a difference.
Results: Delicious! Though I will make sure to use fresh zest next time, and maybe a bit more lemon juice, and reduce the sweetener I used. I like lemin bars really tart.
—Reply posted by DJ on 1/21/2015
Whoops! I don’t know why the lemon is missing the nutrition information. Must not have had my coffee, that day! Yes, obviously that information matters. Thank you for adding it! I’m glad you enjoyed them. I thought they were wonderful! 🙂
Hi, I have been following you for a long time and I often use your recipes. I have to say that these are AMAZING!!!!!!!!!! Thank you! 🙂
—Reply posted by DJ on 1/26/2015
YAY!!! Thanks, Kristie! 🙂
These really are plrischant! Thanks for the recipe, it’s one of our favorites now. By the way, the first time I did this, I didn’t have any confectioner’s style Swerve. I did, however use Just Like Sugar (tabletop), which was as close to the powdery texture I could find in my pantry. Rather than getting a sort-of-crunchy lemon surface you get a sticky, but firm, layer on the top. It actually reminded me very much of a typical lemon bar. Also, I upped the Lemon, I did 1 1/2 lemon AND Lemon extract–just a personal preference, we like ours especially lemony.
Hi,
This looks delicious and I’d like to try it for my upcoming brunch party. Do you think this would work baked in a pie dish? I was thinking I’d press the base up to the crimped edges, then add the lemon filling just in the main pie part. Any idea if that would work or just fall apart?
Thanks!
—Reply posted by DJ on 10/6/2015
Hi Joanna, I think it’ll work perfectly, actually! Give it a shot. I think you’ll be a-ok! 😉
Is the carb count in the filling for powdered sugar rather than the equivalent???