Nancy's Low Carb Lemon Squares

Makes about 24

For the crust:
3/4 cup almond flour
1/4 cup oat flour
1/2 cup Splenda
1/2 cup softened butter
1/2 teaspoon guar or xanthan gum (optional, just helps hold it together better)

Filling:
2 large eggs
1 cup Splenda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice

Pre-heat oven to 350 F. Blend crust ingredients and pat into a 8 x 8-inch baking pan spayed with non-stick cooking spray. Bake for about 18 minutes or until very lightly browned and set (not shiny any more). Beat the ingredients for the filling for about a minute, pour evenly over the pre-baked crust and bake again for about 15-20 minutes or until barely browned and set. Let cool at room temperature, cut into 16 even squares, eat one and cover the rest. Keep cool in the refrigerator.

Note: Donated by "Virtual_Mom."

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Reviews of Nancy's Low Carb Lemon Squares:

1-3 of 3 reviews  

  Laura in California  Dec 5, 2009
Would make this again.
These are pretty tasty. Ran out of almond flour and sub flax meal. Came out just fine. four stars

  A cookie baker in NJ  Aug 13, 2007
Would make this again.
I didn't have oat flour so I subbed in soy flour, cut the carb count by using liquid Splenda instead of the dry stuff. I also added cinnamon to the crust 'cause I love me my cinnamon. Cut it into 16 bars and consumed 0.6 carbs per bar.
Recipe was very easy and straightfoward. Wasn't as lemony as I like, will add more lemon juice next time. three stars

  A cookie baker in Victoria, BC, Canada  Jul 16, 2006
Would make this again.
Too sweet, I reduced the amount of sweetener.

Very tasty; unusual texture. three stars

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