Low-Carb Lemon Bars: Recipe Fail (and recovery!)
If you love the tart, sweet taste of lemonade, you’ll love these lemon bars that use less fat and more fiber for a low-carb treat!
Servings Prep Time
12bars 25minutes
Cook Time
30minutes
Servings Prep Time
12bars 25minutes
Cook Time
30minutes
Ingredients
Filling
Crust
Instructions
  1. Pre-heat oven to 350 degrees.
  2. First make the filling by mixing together cereal, coconut flour, sweetener and salt in a bowl. Add softened cream cheese and mix until it forms a clumpy sand-like mixture that can form into a loose ball in your hand.
  3. Line an 8 x 8 baking pan with parchment paper, then press the crumb mixture into it. Bake the crust 15 minutes, then allow it to cool.
  4. In a mixing bowl, combine lemon juice, liquid egg substitute, egg yolks and sweetener. Whisk thoroughly or beat with a hand mixer on medium speed. Add cornstarch and mix thoroughly again.
  5. Pour lemon mixture over crust and set the entire baking dish on the bottom rack of your oven. Bake for 25-30 minutes or until the lemon custard is just set.
  6. Allow to cool thoroughly before removing the entire recipe from the baking dish using the parchment paper. Cut into squares and refrigerate in an airtight container until ready to eat.
  7. The pictured bars are sprinkled with sugar-free powdered sugar, which I made by mixing 1/4 c. Splenda with 2 heaping tsp. of cornstarch.