Lovely Lemon Beauty Bars - Bakerlita.Market

Lovely Lemon Beauty Bars Jump to Recipe ↓

by Andrea Witthoeft March 30, 2019 0 Comments

Lovely Lemon Beauty Bars

I wanted to create this recipe as a thank you gift to my father-in-law since he let my husband and I stay at his house for a few months while we were renovating our new place! 

 

Okay, back on topic. My father-in-law’s mother used to make the BEST lemon bars, so I heard, that is why I wanted to bless him with some of my home baking. Also, he is type 2 diabetic so this will surely bless him more than the traditional lemon bars.

 

I love to look up and compare as many classic recipes, find the best reviews and then innovate them into something completely new… Typically I am changing everything, the flour, sugar, food coloring, and making it 100% gluten-free, grain-free, sugar-free, and carb-free!

As I was researching there was one comen theme ingredient in lemon bars (or squares, whatever you like to call them.) Any guesses?  SUGAR, and lots of it haha… Since Lakanto 300x sweeter then tradition sugar & it actually lowers blood sugar levels, this will be the PERFECT golden sweetness this needs!

Use Coupon Code: KETO To Get 20% OFF your Lakanto Sweetener 

WATCH my short video to see WHY I only use Lakanto for all my recipes!

Let’s talk CRUST! This crust is so versatile, I have used this crust to make many pie, bars, and tarts. The one ingredient that makes it so easy to work with is the xanthan-gum. I have even done my a weaving pie crust with this recipe 

 

Now let’s talk CURD! This lemon curd is basically like how you would make the traditional curd, minus the sugar, and swap for high-quality ingredients like free-run eggs and grass-fed butter. Besides that, I wanted to make these even more special, so I added some grass-fed collagen protein and gelatin… 

 

And I am so glad I did, it made these lemon bars have so much more texture, a nice chew and the blessed benefits of beautifying you from the inside out. Honestly, I like to through these two proteins into all my baking because it has no flavour, just adds some great depth to your baking, ESPECIALLY like in my Bakerlita Beauty Balls  

 

I think this was my most praised recipe from my husband and his friends, I did my test trial, set them out for them as they were working on the house… they were all gone within a few hours haha! I hope you enjoy these lovely little keto lemon bars this weekend as much as they did haha!

 

Please Tag me in a post if you make them! @BakerlitaBakery

#Bakerlita #BakeTheBakerlitaWay

BLESSINGS & LOVELY LEMONS!

Andrea Witthoeft | BAKERLITA

RECIPE

CRUST INGREDIENTS
1 pkg Bakerlita's Beauty Baking Mix
¼ cup grass-fed butter (or coconut oil to make it dairy-free)
1 tbsp psyllium husk 
1 large egg
1 teaspoon baking soda

LEMON CURD FILLING

4 Large free-run eggs
1/2 cup fresh lemon juice
1/2 cup grass-fed butter (melted)
3/4 cup Lakanto golden sugar
1 teaspoon gelatin protein
2 teaspoon lemon extract (2 zets of a lemon)
½ teaspoon turmeric
¼ teaspoon salt

    INSTRUCTIONS 
    1. Pre-Heat Oven to 350F.
    2. Mix all dry ingredients together into a bowl, whisk together.
    3. Add chilled cubes butter & one egg, using your hand mix the crust dough the old fashion way, mix/knead until a form into a ball.
    4. In a 8 x 8 baking pan, shape dough into a circle shape, and flatten into your prepared parchment pan.
    5. Push dough into pans until a thin layer coats the entire pan.
    6. Poke holes in the crust with a fork to allow a more even bake.
    7. Bake for 12-15 minutes at 350F to par-cook.
    8. Next. Add all lemon filling ingredients to a blender.
    9. Blend, and pour filling into crust and cook for an additional 15-17 minutes. Depending on the oven, you may have to par-cook for longer.
    10. Once lemon squares are done, set to cool for 25min, cut into 9 pieces.
    11. Garnish by dusting sugar-free icing sugar on top.

    NOTE:

    If you find your cust a little bit too crumbly, add 1-2tbsp of cold water to ensure an easier spreadable consistency. Making sure the edges of your curst walls are high enough that all of your custard can fill into the pan. When the crust is done baking, I used a back of a spoon to push the edges of the wall and bottom to create more room for my all custard to fit. Adjust cooking time will depend on the baking pan size. Adding a few extra minutes if your baking pan is smaller then mine (8X10) and a few minutes less if its bigger then mine.



    Andrea Witthoeft
    Andrea Witthoeft

    Author



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