Nancy's Low Carb Lemon Squares


Makes about 24

For the crust:
3/4 cup almond flour
1/4 cup oat flour
1/2 cup Splenda
1/2 cup softened butter
1/2 teaspoon guar or xanthan gum (optional, just helps hold it together better)

Filling:
2 large eggs
1 cup Splenda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice

Pre-heat oven to 350 F. Blend crust ingredients and pat into a 8 x 8-inch baking pan spayed with non-stick cooking spray. Bake for about 18 minutes or until very lightly browned and set (not shiny any more). Beat the ingredients for the filling for about a minute, pour evenly over the pre-baked crust and bake again for about 15-20 minutes or until barely browned and set. Let cool at room temperature, cut into 16 even squares, eat one and cover the rest. Keep cool in the refrigerator.

Note: Donated by "Virtual_Mom."


Reviews of Nancy's Low Carb Lemon Squares:

1-5 of 5 reviews  

  CL in Tampa, FL  Dec 15, 2011
Would make this again.
very tasty, but the "crust" was quite crumbly (didn't have guar or xanthan gum - who does?) and the lemon layer a bit thin. Will probably do the same as another reviewer and double the lemon layer. Heck - double both layers! The bars are a bit skimpy and fall apart too easily. BUT they sure are tasty! four stars

  Amelia in Texas  Dec 31, 2010
Would make this again.
Awesome! I would def make again :-) I doubled the Filling Part of the recipe for a thicker dessert and it was Perfect! I will make this one again for sure. five stars

  Laura in California  Dec 5, 2009
Would make this again.
These are pretty tasty. Ran out of almond flour and sub flax meal. Came out just fine. four stars

  A cookie baker in NJ  Aug 13, 2007
Would make this again.
I didn't have oat flour so I subbed in soy flour, cut the carb count by using liquid Splenda instead of the dry stuff. I also added cinnamon to the crust 'cause I love me my cinnamon. Cut it into 16 bars and consumed 0.6 carbs per bar.
Recipe was very easy and straightfoward. Wasn't as lemony as I like, will add more lemon juice next time. three stars

  A cookie baker in Victoria, BC, Canada  Jul 16, 2006
Would make this again.
Too sweet, I reduced the amount of sweetener.

Very tasty; unusual texture. three stars

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