Low-Carb Lemon Bar - They are still a favourite.

The soft luxurious lemon bar is an age-old slice recipe, that requires little effort or ingredients and is often touted as a ‘family favourite’ in many households.  


With its zesty, zingy sweetness and the velvet like lemon curd filling, its no wonder about the heartbreak of not being able to enjoy this treat because of its sugar & carb rich content; with the average lemon bar square (2”x 2”) coming in at a whopping 200+ calories and close to 40g carbohydrate (mostly sugars). 

Surely there is a way to do it without the huge sugar impact? To have the delicious  experience without the insulin spike?!  
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Of course, there is, this little recipe I have developed for you (and taste tested !) puts a low carb spin on the humble lemon bar and once again opens up the possibilities for it to be a post-surgical/ or low-carb bake sale favourite once more. So, lets get into the kitchen shall we…..

​CR’s Low-Carb Coconut Lemon Bars

In a 16” x 10” baking pan | makes 40 2” squares

Each Square has:

| Calories 98 | Protein 2.9g | Fat 7.6g | Carbs 5.3g (3g of which is Fibre) |

Time needed: 60 mins. 
Get Baking! 



INGREDIENTS
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Base
·         2 cups coconut flour
·         1 cup hemp flour
·         1 cup shredded coconut
·         1 tsp liquid stevia
·         150g Melted butter(salted)
·         3 Medium eggs

 Lemon Filling
·         6 eggs & 2 yolks
·         1 tbsp. finely grated lemon zest
·         ¾ cup lemon juice
·         1 tsp vanilla extract
·         ½ cup powdered sweetener (monk fruit) or 2-3 tbsp. liquid stevia.
·         2 tbsp. Corn starch
·         1 cup heavy cream

 Coconut Crust Topping
·         2 egg whites lightly whisked
·         1 tbsp. finely grated lemon zest
·         2 tbsp. powdered sweetener
·         2 cups shredded coconut

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METHOD

BASE

​1.       Put all dry ingredients in bowl.
2.       Melt butter and combine with stevia, pour over dry ingredients.
3.       Add eggs and mix through until wet crumb forms that sticks together when pressed.
4.       Line your 16”x10” (or equivalent) baking tray with baking paper (make sure it goes up the sides to help you lift out the finished slice when you are done.
5.       Put crumb in base of pan pressing down to create a firm and even layer.
6.       Bake in 180’C oven for approx. 15-20 mins until firm and beginning to brown a little.
7.       Remove and cool. 

LEMON FILLING
While base is cooling, turn oven down to 160’C. 

1.     Add eggs, yolks, zest, cream vanilla and sweetener to a bowl and combine.
2.     Slowly add lemon juice, stirring continuously to prevent splitting or curdling.
3.     Add corn starch and whisk through thoroughly.

        *TIP: you can use an unsweetened custard powder here for a nice addition.

4.      Pour over biscuit base and put in oven for another 15-20 mins, until firm. 
         You will notice the lemon custard gets a little golden in the centre,                        this is when you take it out.
 
COCONUT TOPPING
While lemon filling layer is cooking,
​ 
1.      Lightly whisk eggwhites with lemon zest and sweetener to double volume 
2.     Add coconut and mix through until all coconut threads are coated in mixture.
3.     When Lemon layer is cooked, remove tray and sprinkle top with coconut mix.
4.     Place back in oven for another 5-10 minutes until coconut has browned to             desired aesthetic😊
5.     Allow to cool before removing from try.
6.     Slice into 2”x 2” squares.

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If you aren’t a coconut fan and want more of a traditional Lemon Bar result,  why not make  
   
CR's Traditional Lemon Bar Squares
its the same recipe, but....

1.       Exchange coconut flour for Almond Meal/flour
2.       Leave out shredded coconut.
3.       Forget the coconut topping step 😊

CR’s Traditional Lemon Bar Squares
40 x     2”x2”  Squares
| Calories 92 | Protein 3.2g | Fat 8.2g | Carbs 2.7g (1.2g Fibre) |

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​All recipes and images are the property of CR nutrition. I'd love for you to share the link to my recipes, however, please do not copy without credit. Thank you and Enjoy!!

Carrie Ross: 
Holistic Nutritionist | BSc Nutritional and Dietetic Medicine | Bariatric Health Coach | Social Trainer |Author of:
->The Balanced Macros - Bariatric Nutrition Program. 
->The Fresh Start Reset - Bariatric Mind and Body Reset.
->Bariatric Jump-start - Mind-Body-Belly Challenge. 

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