Hi~

I am looking for a lemon bar recipe and hope someone can help. I understand there's one in Sharron's cookbook, but I don't have one. Ordered one when the $10 special was on but haven't received it and my check hasn't cleared, so maybe it was lost in the mail.

Anyway...does anyone have a good lemon bar recipe they can share? I succumbed to temptation last week and had a lemon bar at my local food co-op deli and was sick for 3 days!

Hope to hear from someone, and thanks!

Emily

"Master the art of tenderness. We are all tired of having our hearts and spirits broken by the absence of tenderness in the world."
~Susan Skog

Lemon Bars
This was an old recipe of my grandmother's that I converted to low carb.

Crust:
2 cups Almond flour
1/3 cup Splenda
6 tablespoons butter, melted
Mix almond flour and Splenda, stir in melted butter and pat evenly into a 7x13” pan (I use glass – if you use metal it may need to cook a bit longer) you want it a very light golden brown. Bake at 350° for 13 minutes. Remove from oven and cool completely.

Filling:
5 large Eggs
1 cup Splenda
1/2 teaspoon Keto Sweet (I have found that mixing sweeteners helps get rid of the artificial taste)
1/3 cup Lemon juice, fresh
1 tablespoon Butter

PREPARATION:
Separate eggs into 3 bowls as follows.....5 yolks in one bowl, 2 whites in one bowl and 3 whites in last bowl.
Cream egg yolks, add 1 cup Splenda, Keto Sweet and lemon juice and mix thoroughly. Cook and stir over very low heat until thick. Add butter and remove from heat. Let cool slightly. Beat the 2 egg whites until stiff, then fold in cooled lemon mixture. Spread over cooled crust. Refrigerate until set.

Carbs: 86
Fiber: 34
=52g carbs in the whole pan

divided by 12 = 4.33 per serving

Put remaining 3 egg whites into a plastic ice cube tray and freeze.
Thaw and use like fresh, freezing does not hurt any of the functions of the egg whites.

[This message was edited by BettyR on 10-11-03 at 12:41 PM.]

Betty, your recipe sounds great but I'm unfamiliar with keto sweet. There are a lot of products I haven't tried. Is there another sweetener I might be able to find at my local supermarket that I could substitute with?

Wendi

Wendi-
Any sweetner that can be used to cook with would do the trick. Just make sure that the package says that it can be used to bake with.

I just used the Keto Sweet because there is a health food store near my home that carries low carb products and the clerk told me that it was good in coffee and she was right.

When I found I liked it in coffee (my morning coffee is very important to me) I started using it in other things.

I hope you like the lemon bars. My grandmother had tons of chickens and was always dreaming up ways to feed us eggs. I loved her lemon bars when I was growing up.

A lot of her recipes were very simple like this one and easy to convert to low carb. She used to make a pound cake that used 12 eggs, it had very little flour. I'm going to have to see if I can find it.

Thank you, Betty!!!! I look forward to trying your recipe this week. Thanks for sharing..you made my week

Emily

"Master the art of tenderness. We are all tired of having our hearts and spirits broken by the absence of tenderness in the world."
~Susan Skog

Emily-
You are very welcome.

I got one of Sharon's cookbooks and ended up giving it to a friend who wanted to go on the diet, I gave her my Atkins book as well. She's a single mom and doesn't have a computer to help her out. I've learned so much just by reading the posts on the various websites.

It's a great cookbook and you will love it when you get yours. I've got to get another one for myself.

Thank you, Betty. I don't bake much, well, so rarely I can't even remember the last time But my Mother made wonderful lemon bars and seeing this recipe brought back some nice memories. I will make your recipe for Thanksgiving, if not sooner



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