No one would EVER think these weren't the real deal from your childhood... like Grandma or Mum used to make. They are puckery, buttery and super lemony! Summer in a baking dish.

Try them... and make them YOUR signature offering when you need to take a dessert that you want to be able to eat as well. 100% Bariatric and diabetic friendly.

  • 1 cup almond flour
  • 1/4 cup all purpose flour
  • 3/4 cup Truvia Blend natural sugar replacer (not the packets)
  • 6 tablespoons butter
  • 3 large egg yolks plus 3 large eggs
  • Zest of 2 lemons
  • 1/2 cup lemon juice, about 2 or 3 lemons - I use fresh plus bottled
  • Preheat oven to 350 degrees. Spray a 9 x 9 inch baking pan with nonstick cooking spray.
  • Pulse the almond flour, flour, 1/4 cup Truvia, and 2 tablespoons butter in a food processor until the mixture resembles coarse meal, 20 to 30 seconds.
  • Transfer crumb to prepared pan and press firmly with flat bottom of measuring cup into an even layer over pan bottom.
  • Bake until light golden brown - 15 to 18 minutes.
  • While the crust is baking, whisk the eggs with the remaining 1/2 cup Truvia in a medium saucepan.
  • Add the lemon zest and lemon juice, beat for an additional 1 minute.
  • Add remaining 4 tablespoons butter and cook over medium heat stirring constantly with a wooden spoon or silicon spatula until the mixture thickens to a sauce like consistency - about 4 to 6 minutes.
  • Pour onto the hot crust and bake until the filling is shiny and the center seems firm but still has a slight jiggle, 10 to 12 minutes.
  • Cool completely and cut 5 by 5, so you have 25 pieces. The color of your bars varies depending on the color of your egg yolks.
June 28, 2023
Bariatric Recipes Advice, Rants & Support Podcast: Real Talk