These tangy sweet lemon bars were so good.  Substantial lemon filling is addictive and is beautifully complemented with a thick shortbread crust.  I think these are one of my better lemon bar recipes and certainly one of the easiet!  

Shortbread Crust:
1 cup Gluten-Free Bake Mix 2, OR Keto Bake Mix (250 mL)
  OR more almond flour
1 cup almond flour (250 mL)
1/cup butter, melted (125 mL)
Liquid sweetener  to equal 1/cup sugar (125 mL)
1/tsp almond extract (1 mL)
Lemon Filling:
6 large eggs
Liquid sweetener to equal 1 cup sugar (250 mL)
1/cup powdered sweetener (125 mL)
  OR a mix of mostly almond flour and a little coconut flour
1/cup fresh lemon juice (125 mL)
2 tbsp lemon zest, finely chopped (60 mL)

Preheat the oven to 350°F (180°C).

Shortbread Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, and almond flour. In small bowl, combine melted butter, liquid sweetener and almond extract.  Add to dry ingredients and mix well. Press into a 8 x 11-inch (20 x 27 cm) dish or a 9 x 9-inch (23 x 23 cm) dish.  Bake 10 minutes.  Set aside to cool.

Lemon Filling:  In mixer with whipping assembly, whip eggs together with liquid sweetener.  Add powdered sweetener and lemon juice; whip.  Add bake mix, OR alternative and lemon zest and whip just until nicely combined.  Pour lemon curd over crust.  Bake 15 to 20 minutes until softly set.  Let cool completely and dust with powdered sweetener, if desired.

Yield:  24 servings
1 serving
112.2 calories
3.7 g protein
9.7 g fat
0.5 g fiber
2.6 g net carbs

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