Lemon Cream Bars… this is a branch out for me!! I usually bake with chocolate so baking with lemon was so fun!!
I was given this huge bunch of beautiful fresh picked lemons!! Talk about being excited!!! WHOO HOO!! I love Lemons! I love the color, I love the smell, and the freshness of lemons and the taste!!
I wanted a tart but sweet lemon dessert that was not too heavy but still creamy and just delicious! Here we go!!
I used coconut flour for this recipe. I have been leaning more towards coconut flour because well, it’s cheaper for one and has so much more fiber!
I started with the crust…
I foiled a 9X13 pan and greased it really really well with butter up to about 2 inches before the top.
Pour the batter into the greased baking dish.
Flatten with greased plastic wrap.
Bake in the oven.
While the crust is baking make the filling.
Blend really well with a hand held mixer.
Pour on top of baked crust and place into the oven again.
Bake and then allow to cool before pulling out of the pan by holding each side of the foil and gently taking out of the pan.
Place in the icebox for at least an hour if you want the crust to hold together well. If you cut into bars while warm the crust will crumble a little. It is delicious warm as well but even better cold! Now you can eat it like this or you can add a cream sauce on the top.
The cream sauce is really easy… just mix it up and spread onto of cold lemon bars. This is a thin layer so if you want more just double it.
This is a tart but sweet Trim Healthy Mama S dessert! So perfect to take to a party or event!
Lemon Cream Bars
Description
A tart but sweet Lemon Cream Bar recipe that is perfect for any party or event!
Ingredients
Crust
- 3/4 cup of room temperature butter
- 1/2 cup of coconut flour
- 1 tsp vanilla
- 1 egg
- 1 tbsp. of THM Sweet Blend (or 2 tbsp. Truvia or your favorite sweetener)
- 2 tbsp. of lemon juice
Filling
- 1– 8oz package of cream cheese or 1/3 less fat cream cheese
- 4 eggs plus 2 egg yolks
- 3 tbsp. THM Sweet Blend (or 6 tbsp. Truvia or your favorite sweetener)
- 4 tbsp. coconut flour
- 3/4 cup of lemon juice
- 1 tsp vanilla
- a pinch of salt
- 1 tbsp. of lemon zest
- Lemon Cream Sauce: (optional)
- 1 tbsp. of Swerve
- 1 tsp of vanilla
- 1 tbsp. of Heavy Whipping Cream
- 1 tsp fresh lemon zest
- (you could also replace the cream with straight juice and make more of a glaze)
- Double this if you want a thicker coating.
Instructions
- Mix dry ingredients together well.
- Line a 9X13 baking dish with foil and grease well with butter.
- Press crust batter into the baking dish with greased plastic wrap.
- Bake for 10-15 minutes at 375 degrees until a golden crust appears.
- While this bakes mix the filling ingredients together.
- Take the crust out and pour the filling into the crust and put back into the over to bake
- Bake for 30 minutes at 375 degrees.
- Allow to cool completely before placing into the refrigerator.
- Cool for an hour in the refrigerator before removing from the pan by holding each side of the foil and gently lifting out of the baking dish.
- Cut into bars or squares as desired.
- *Optional- add the cream sauce to the top and enjoy!!
Notes
- Be sure and place into the fridge to get cold. It helps the crust to stay firm! 🙂
Could I sub oat FIBER for the coconut flour? I’m out of town and left my coconut flour at home!! Thanks!
hmmm… I *think it might work… not really 100% sure… let me know if you try it!!
Just made these and they are very good! Used THM Sweet Blend. I did not realize I threw the glaze in with the filling. Whoops! Still delicious.
YAY!! Sounds good that way too! 🙂
Why Swerve and Sweet Blend?
Well, I ran out of my THM Sweet Blend! You could use all Swerve or all THM Sweet Blend. If using the Sweet Blend make sure you use WAY less! Like less than a 1/3 of the Swerve! THM Sweet Blend goes a long way! 🙂
These look yummy! I think I’ll try these as soon as the chocloate brownies are gone!
I’ve tried some of your breads and they turned out great.
Ooohhhh..this looks yummy, I love lemon desserts. Thanks for sharing the recipe!
These look yummy! Cannot wait to try them!
Can’t wait to try these~! Thanks!
The giveaway said to comment on your favorite recipe…I’m hoping you don’t mind that I’m commenting on the recipe that I most want to try!!! =) A lot of your beloved recipes have almond flour in them…that’s a life threatening allergy here, so I’m thrilled to have found this one! Thanks for all of the great recipes you share!!!
My husband loved these!
My daughter made these yesterday and they are SOOO GOOD. Always enjoy your recipes. You should make a cookbook.
YAY!! And thank you!!! 🙂 I am working on one!! 😉
If you make a cookbook, I want to purchase a copy!
Haha, thank you! I am working on one! 🙂
Have you ever tried to freeze these. Not sure my hubby and I could eat it quick enough.
I haven’t but I think it would work!! I don’t know for sure because we eat them up quickly.
Hi Sarah,
I was wondering if it’s possible to bake this recipe in a 11×7 pan for a thicker slice. Would like your input on this before I go ahead today. Thank you.
I think so if you can spread it… it might be really crumbly though…
I did use 11×7 pan which I thought was perfect. I followed the instructions except, I us Gentle Sweet.
The crust was very thin, even for the pan size I used. Is your crust very very thin? The filling needed more sweetener, I think this is just my preference. The sauce compliments the filling nicely.
I didn’t get a clean cut though. I put the bar in the fridge for at least 2 hours but it crumbled. I have a picture but not sure how to attach it here.
Oops.. I realized my last comment was a little late. Yes, I think it would have been crumbly because coconut flour tends to be that way.