Gluten-free, Low Carb Lemon Bars

Crust

1 1/4 cups (131.54g) splendid gluten-free bake mix (recipe)

1/2 cup (112g) fresh whole butter, softened

1/4 cup (48g) 'Swerve' or other sugar equivalent

1 dash (g) salt

Lemon Filling

1 each (108g) lemon

1 cup (200g) powdered sugar equivalent

2 tbsp (13.15g) splendid gluten-free bake mix

1/2 tsp (2g) baking powder

2 large (100g) eggs

Method:

Pre-heat oven to 350 F.

Grease a 9"x9" square baking tray.

In a bowl, mix together your baking mix, softened butter, sugar equivalent and salt. Once your dough is together, press it into the bottom of your baking pan. Bake the crust for 15, or until golden brown. Set on the oven.

Zest the lemon with a zester or a vegetable peeler. Be sure to only get the yellow outer layer and none of the white "pith". You only need enough for about 1 tsp. after it has been chopped. Chop it. Juice the lemon. Discard the rest of the lemon.

Measure your sugar equivalent, and then separate 2 tbsp, which will be used as a garnish, later.

In the bottom of a mixing bowl, mix together your larger portion of powdered sugar equivalent with your baking mix and baking powder. Mixing them together will help get rid of lumps. Add your eggs and whisk the mixture together. Finally, add your lemon juice and lemon zest. Whisk until smooth. Pour the lemon mixture over the hot crust and place back into the oven. Bake for 20 minutes, or until edges turn a nice golden brown. Remove from the oven and allow to cool in the pan.

Once the pan is cool, it will be fairly solid. Remove and slice into portions. Dust the tops with the powdered sugar equivalent.

Serve!

#banting #treats #glutenfree #lowcarb #lemon #bars