Lemon Squares
THM:S, Low-carb, Sugar free, Gluten/nut free
Author: Briana Thomas
Serves: 9 servings
Ingredients
Crust:
- ½ cup Briana's Baking Mix
- ¼ cup oat fiber (use gluten free if necessary)
- 1 tsp. THM Super Sweet Blend
- ¼ tsp. salt
- ¼ tsp. xanthan gum
- 6 T salted butter, softened
- 2 T Greek yogurt
Lemon Layer:
- 8 oz. cream cheese (if using full fat, soften it first)
- ½ cup Greek yogurt
- 2 eggs
- 2 T oat fiber (use gluten free if necessary)
- ¼ tsp. THM Pure Stevia Extract Powder
- ¼ tsp. turmeric (for color)
- ⅛ tsp. salt
- 1 tsp. vanilla extract
- -
- 2 tsp. Knox gelatin (if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra ½ tsp.)
- ½ tsp. xanthan gum
- -
- ¾ cup unsweetened almond milk (or carton coconut milk for a nut free version)
- ½ cup lemon juice
Instructions
- Whisk the dry ingredients for the crust together, then add the butter and Greek yogurt and mix with a hand mixer. Press into a greased 8x8" pan. Set aside (do not prebake).
- Using a hand mixer, beat together the cream cheese, Greek yogurt, eggs, oat fiber, stevia, turmeric, salt, and vanilla until smooth.
- Add the gelatin and xanthan gum while mixing so they don't clump.
- Add the almond milk and lemon juice slowly while mixing. Mix until smooth.
- Pour the mixture onto the crust and bake at 350 degrees for 40 minutes or until set. Refrigerate to chill completely before cutting and serving. Yields 9 servings.
Notes
.My mom made a double batch of these in a 9"x13" pan and added 2 teaspoons of THM Super Sweet Blend to the lemon layer (in addition to the stevia). They were delicious!
Recipe by Briana Thomas at https://www.briana-thomas.com/lemon-squares/