RECIPE REVIEW: Blueberry Lemon Bars

Ok this recipe really went over big with low carbers and non low carbers alike. Most people kept asking if it had cream cheese in it, which it did not. It made a creamy layer under the fruit that made it seem like it did.


These are best served cold.

***TIP: Make zest from your lemon before you half it and juice it.  If you don't have a lemon zester, then use a cheese grater.

Blueberry Lemon Bars

8 generous servings at 6.1 effective carb count  (8.9 carbs - 2.8g fiber)

shortbread crust:

1 1/2 cups almond flour,
[ I used Bobs Red Mill ]

1/8 teaspoon Stevia powder (NuNaturals preferred, or Sweetleaf)
[I used half a cup of Erythitol [Health Food Store] and half a cup of Stevia in the Raw[el cheapo at Grocery Outlet]

1/4 teaspoon sea salt
 [I used kosher salt]

6 Tablespoons  butter, melted [or expeller-pressed coconut oil]
[I used regular butter, not margarine]

1/2 teaspoon almond extract
[oops, didn't have any. Used Vanilla extract]




Preheat oven to 350˚F. Mix all ingredients together in a small bowl with a fork.  Press into a 9" pan and bake 10 - 15 minutes until the edges are slightly brown. [I used a 9inch round cake pan.]


 Cool while you make the filling.

lemon filling:

4 eggs, organic, pastured preferred
[I used regular large eggs]

1 teaspoon organic lemon zest, finely chopped if necessary
[I used a zester to scrape the yellow off the outside of the lemon BEFORE I cut and juiced it. Had to chop it too.]

1/2 cup fresh lemon juice
[had to juice about 4-5 lemons]

1 teaspoon NuNaturals Stevia powder, or 1/2 teaspoon Sweetleaf (then more to taste)
[used one half cup erythitol and half cup stevia in the raw.]

1/2 cup almond flour,
[ I used Bobs Red Mill]

1 teaspoon baking powder

1 cup organic blueberries, washed and stems removed (raspberries would be a good sub in this recipe)
[I thawed 1 cup of frozen generic blueberries]


Beat eggs until fluffy.  Add all the rest of the ingredients except the blueberries. Mix well. Set aside. Arrange blueberries over the crust as evenly as possible.

Then give the lemon mix a good stir and pour over blueberries.  Bake (still at 350˚F) for 25- 30 minutes until set.
Give it a toothpick test by putting your toothpick in the center and making sure the toothpick comes out clean, with nothing sticking to it.
The edges will be slightly brown.
Cool on a wire rack for about 30 minutes, then transfer to refrigerator for about an hour.

I was so busy I forgot to take pictures. What I made didn't look as lovely as the pics in the link below but it tasted REALLY GOOD!






http://www.untilthethinladysings.blogspot.com/2010/08/gluten-free-low-carb-blueberry-lemon.html