Dessert

Low Carb Lemon Bar Net Carb 2.3 is for Dessert.

Low Carb Lemon Bar Net Carb 2.3 takes 20 minutes to prepare.

Low Carb Lemon Bar Net Carb 2.3 takes 25 minutes to cook.

Low Carb Lemon Bar Net Carb 2.3 makes 12 servings.

The ingredients for Low Carb Lemon Bar Net Carb 2.3 are:

0.50 cup Butter, salted for filling
6 large Egg Yolk for filling
6 tbsp Butter, unsalted for crust 1/3 C
0.50 cup Lemon Juice for filling
2 serving Knox Gelatin (1 envelope) 2 envelopes for filling
0.50 tsp Xanthan Gum for filling
1 serving Lemon Zest cup net carb 1/4 divided
0.25 serving Great Value Granulated Sucralose 1/4 C crust
4 serving liquid stevia (5 drops)
8 serving Bob?s Red Mill Almond Flour - 2 cups tlotal

Here is how you make Low Carb Lemon Bar Net Carb 2.3:

CrustHeat oven to 350 degreesLine 8x8 pan with parchment paperMelt 6 Tbsp butter in microwaveCombine butter, almond flour, splenda and lemon zest stirring until fluffy and combinedpress into pan spreading evenly and slightly up sides of panBake 10 minutesFillingMeasure can't hum gum combine with gelatin set asideJuice lemons and strain and measure juice add steviaZest lemon Melt butter in small saucepan over low heatRemove from heat and whisk in lemon juice, liquid stevia, lemon zest.Whisk in egg yolk, return to stove low heat, whisking continuously until curd starts to thickenRemove from heat and strain into small bowlAdd the Xanthan gum and gelatin, stirring until dissolved and smoothPour over pre baked crust, spread evenlyReturn to oven bake 15 minutesCool completelyTop with whipping cream countd separatelyServing Size:?12

The nutritional information for Low Carb Lemon Bar Net Carb 2.3 is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 265.7

• Total Fat: 25.0 g
• Cholesterol: 128.2 mg
• Sodium: 63.2 mg
• Total Carbs: 5.8 g
• Dietary Fiber: 3.5 g
• Protein: 5.5 g