Lemon Bars Deluxe

CREATED BY:

Prep Time 25 minutes
Cook Time 1 hour
Refrigerate 2 hours
Total Time 3 hours 25 minutes

Yields :

9 Bars

Ingredients:

SHORTBREAD CRUST:

  • 1/2 cup unsalted butter softened
  • 1/4 cup confectioners erythritol
  • 1 serving Lemon Meringue Keto Chow or Vanilla Keto Chow
  • 1/4 cup fine almond flour

LEMON FILLING:

  • 1/4 cup lemon juice
  • 3 eggs room temperature
  • 1/2 cup confectioners erythritol
  • 1 serving Lemon Meringue Keto Chow (or 1 scoop)

Directions:

  • Preheat oven to 350 degrees.

FOR THE CRUST:

  • Mix ingredients together very well. With your hands press dough evenly into an 8x8 dish lined with parchment paper.
  • Bake at 350 degrees for 20 minutes. It will brown but still jiggle a little in the middle.
  • Let cool for 5-10 minutes or until it no longer jiggles. 

FILLING:

  • While the crust cools mix together the filling ingredients until it's nice and smooth.
  • Add lemon filling on top of the baked shortbread crust and put in a 350 degree oven for 40 minutes. Cool for 20 minutes and put in the fridge for a least 2 hours.
  • You can sprinkle confectioners sugar on top if you wish.
Nutrition Facts
Lemon Bars
Serving Size
 
1 bar
Amount per Serving
Calories
159.9
% Daily Value*
Fat
 
13.4
g
21
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
0.96
g
Monounsaturated Fat
 
4.55
g
Cholesterol
 
83.4
mg
28
%
Sodium
 
214.9
mg
9
%
Potassium
 
403.66
mg
12
%
Calories
159.9
Calories
159.9
Carbohydrates
 
15.8
g
5
%
Fiber
 
1.9
g
8
%
Sugar
 
0.6
g
1
%
Sugar Alcohol
 
12.98
g
Net Carbs
 
0.92
g
Calories
159.9
Protein
 
8.4
g
17
%
Vitamin A
 
504.99
IU
10
%
Vitamin C
 
14.44
mg
18
%
Calcium
 
159.75
mg
16
%
Iron
 
0.75
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

SHORTBREAD CRUST:

  • 1/2 cup unsalted butter softened
  • 1/4 cup confectioners erythritol
  • 1 serving Lemon Meringue Keto Chow or Vanilla Keto Chow
  • 1/4 cup fine almond flour

LEMON FILLING:

  • 1/4 cup lemon juice
  • 3 eggs room temperature
  • 1/2 cup confectioners erythritol
  • 1 serving Lemon Meringue Keto Chow (or 1 scoop)
Nutrition Facts
Lemon Bars
Serving Size
 
1 bar
Amount per Serving
Calories
159.9
% Daily Value*
Fat
 
13.4
g
21
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
0.96
g
Monounsaturated Fat
 
4.55
g
Cholesterol
 
83.4
mg
28
%
Sodium
 
214.9
mg
9
%
Potassium
 
403.66
mg
12
%
Calories
159.9
Calories
159.9
Carbohydrates
 
15.8
g
5
%
Fiber
 
1.9
g
8
%
Sugar
 
0.6
g
1
%
Sugar Alcohol
 
12.98
g
Net Carbs
 
0.92
g
Calories
159.9
Protein
 
8.4
g
17
%
Vitamin A
 
504.99
IU
10
%
Vitamin C
 
14.44
mg
18
%
Calcium
 
159.75
mg
16
%
Iron
 
0.75
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Preheat oven to 350 degrees.

FOR THE CRUST:

  • Mix ingredients together very well. With your hands press dough evenly into an 8x8 dish lined with parchment paper.
  • Bake at 350 degrees for 20 minutes. It will brown but still jiggle a little in the middle.
  • Let cool for 5-10 minutes or until it no longer jiggles. 

FILLING:

  • While the crust cools mix together the filling ingredients until it's nice and smooth.
  • Add lemon filling on top of the baked shortbread crust and put in a 350 degree oven for 40 minutes. Cool for 20 minutes and put in the fridge for a least 2 hours.
  • You can sprinkle confectioners sugar on top if you wish.

Lemon Bars

Amanda
Prep Time 25 mins
Cook Time 1 hr
Refrigerate 2 hrs
Total Time 3 hrs 25 mins
Course Dessert
Servings 9 Bars
Calories 159.9 kcal

Ingredients
  

SHORTBREAD CRUST:

  • 1/2 cup unsalted butter softened
  • 1/4 cup confectioners erythritol
  • 1 serving Lemon Meringue Keto Chow or Vanilla Keto Chow
  • 1/4 cup fine almond flour

LEMON FILLING:

  • 1/4 cup lemon juice
  • 3 eggs room temperature
  • 1/2 cup confectioners erythritol
  • 1 serving Lemon Meringue Keto Chow (or 1 scoop)

Instructions
 

  • Preheat oven to 350 degrees.

FOR THE CRUST:

  • Mix ingredients together very well. With your hands press dough evenly into an 8x8 dish lined with parchment paper.
  • Bake at 350 degrees for 20 minutes. It will brown but still jiggle a little in the middle.
  • Let cool for 5-10 minutes or until it no longer jiggles. 

FILLING:

  • While the crust cools mix together the filling ingredients until it's nice and smooth.
  • Add lemon filling on top of the baked shortbread crust and put in a 350 degree oven for 40 minutes. Cool for 20 minutes and put in the fridge for a least 2 hours.
  • You can sprinkle confectioners sugar on top if you wish.

Nutrition

Serving: 1barCalories: 159.9kcalCarbohydrates: 15.8gProtein: 8.4gFat: 13.4gSaturated Fat: 7gPolyunsaturated Fat: 0.96gMonounsaturated Fat: 4.55gTrans Fat: 0.4gCholesterol: 83.4mgSodium: 214.9mgPotassium: 403.66mgFiber: 1.9gSugar: 0.6gVitamin A: 504.99IUVitamin C: 14.44mgCalcium: 159.75mgIron: 0.75mgSugar Alcohol: 12.98gNet Carbs: 0.92g
Keyword Amanda Balle, lemon meringue keto chow
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Photos by Sarah DeYoung

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