INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
CRUST
Step 1
Preheat the oven to 325°F. Grease a 9 X 13 pan and line with parchment paper. Leave enough of the parchment paper hanging out of the pan to pull chilled lemon bar block out to cut shapes.
Step 2
For the shortbread, in a medium mixing bowl or food processor, mix the almond flour, Swerve, salt, and xanthan gum together. Melt butter and press into dry mixture with a fork until it looks like corn meal. Add cold water to the mixture by the tablespoon - it should begin to loosely combine.
Step 3
Press dough evenly into parchment-lined dish. Bake for 20- 25 minutes, until edges are brown, and parts of the shortbread surface are lightly browned.
Step 4
Remove from oven, and let cool.
FILLING
Step 1
Increase the oven to 350 degrees.
Step 2
Whisk together eggs, Swerve, lemon zest, and lemon juice until well combined.
Step 3
Sprinkle gelatin and xanthan gum over the lemon/egg mixture and aggressively whisk into the wet ingredients. Make sure there are no chunks of xanthan and gelatin floating in the wet mixture.
Step 4
Pour over the cooled crust and bake for 25 to 30 minutes, until the filling is set. Let cool to room temperature.
Step 5
Once at room temperature, cover with Saran wrap and place in fridge overnight.
Step 6
Remove from fridge. Gently with edges of parchment paper, pull lemon bar block out of pan onto a cutting board. Firmly press desired cookie cutter shapes into lemon bar block.
Step 7
Gently remove shape from cookie cutter and enjoy!
Step 8
Optional: Dust with Swerve, Confectioners and/or lemon zest once finished cutting out shapes.
Makes 10-15 servings depending on shape of cookie cutter.
*Note: If you desire bright yellow lemon bars, add a ½ tsp or 1 tsp of natural yellow food coloring to wet ingredients.
