HOW TO MAKE THE LEMONIEST KETO LEMON BARS | TANGY LEMON CURD | CRISPY CRUST | MOUTHWATERING
Still on the topic of lemons from last week's Lemon Posset, I could not help but make these mouthwatering lemon bars. These have got to be the lemoniest lemon bars – made from a tangy and refreshing lemon curd with a crispy crust. Serve these up as part of your Christmas celebrations as they are definitely a crowd pleaser.
Ingredients
THICK CRUST
- 240 g almond flour
- 60 g monk fruit
- 1/2 tsp salt
- 80 g unsalted melted butter
THIN CRUST
- 180 g monk fruit
- 45 g monk fruit
- 1/2 tsp salt
- 60 g unsalted melted butter
LEMON CURD
- 100 g monk fruit
- 2 g salt
- 15 g coconut flour
- 6 large whole eggs
- 120 ml fresh lemon juice
- 60 g unsalted butter
Instructions
- Preheat the oven at 350F or 180C
- n a bowl, mix all the dry ingredients for the crust together until well combined. Add the melted butter and mix until crumbly. Transfer into an 8×8 inch (20cm) pan lined with parchment paper. Compress and spread evenly. Flatter the sides with a spoon. Bake for about 15 to 20 minutes until golden brown. The crust does not need to cool down after baking.
- While the crust is baking, make the lemon curd.
- While the crust is baking, make the lemon curd.
- Transfer into a saucepan and cook over low heat until moderately thickened. This method reduces the baking time so that the crust will not be over browned.
- Once the lemon curd is moderately thickened, remove pan from the heat and add the cold unsalted butter to add some gloss to the lemon curd. Stir until the butter is dissolved.
- Strain to remove the zest and any curdled bits.
- Pour onto the crust. Swirl and tap the pan to spread evenly.
- Bake for about 7 to 10 minutes at the same temperature. The one shown in the video only took 7 minutes. It is done when the top feels a little firm but still soft. There should not be any browning on the top.
- Cool until room temperature then refrigerate to chill for a few hours (uncovered) but best to chill overnight as the lemon curd will become firmer.
- Trim off the edges slightly but this is optional. Cut into 12 or 16 servings.
- Dust with powdered sweetener or top with desiccated coconut.
Video
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