These squares are so creamy delicious.  They are sweet and tart, with a lovely shortbread crust.
I think you will enjoy these as much as we did!  Great use of fresh lemons in the summertime.


Creamy lemon filling using my low-carb condensed milk and a lovely shortbread crust.  This dessert lasted barely 24 hours in our house!  You may like these straight out of the refrigerator or set aside for 10 to 15 minutes at room temperature for an even creamier texture.  I definitely liked them both ways, so you will need to choose which texture you prefer.

Shortbread Crust:
11/4 cups Gluten-Free Bake Mix 2, (300 mL)
  OR Keto Bake Mix, OR almond flour and 2 tbsp coconut flour
1/3 cup butter, melted (75 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tbsp (30 mL)
1/8 tsp almond extract (0.5 mL)
Condensed Milk:
1/3 cup boiling water (75 mL)
2 tbsp unsalted butter (30 mL)
2 tbsp regular butter (30 mL)
1 cup whole milk powder, (MUCH cheaper at Costco!), OR (250 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup (125 mL)
3 tbsp powdered sweetener, OR xylitol (45 mL)
2 large egg yolks
Condensed milk
1/2 cup fresh squeezed lemon juice (125 mL)

Preheat the oven to 350°F (180°C).

Shortbread Crust:  In medium bowl, place Gluten-Free Bake Mix 2, OR Keto Bake Mix.  In small bowl, combine butter, liquid sweetener and almond extract.  Stir into bake mix and spread out in an 8-inch (20 cm) glass dish.  Bake 12 minutes and allow to cool.

Condensed Milk:  In blender, combine boiling water, unsalted butter, regular butter, whole milk powder, liquid sweetener and powdered sweetener, OR xylitol.  Blend until very smooth, scraping the sides at least once.

Filling:  To condensed milk add egg yolks and lemon juice; blend well.  Pour over cooled crust.  Bake approximately 15 minutes, or just until set.  Allow to cool and refrigerate.

Yield: 16 to 25 servings
1 serving (note Keto bake mix option is typically close to 1 g net carbs less)
147.4/94.3 calories
4.9/2.5 g protein
12.2/7.8 g fat
0/0 g fiber
5.6/3.6g net carbs