Lemon Squares
THM:S, Low-carb, Sugar free, Gluten/nut free
Serves: 9 servings
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
  1. 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).
  2. Using a hand mixer, beat together the cream cheese, Greek yogurt, eggs, oat fiber, stevia, turmeric, salt, and vanilla until smooth.
  3. Add the gelatin and xanthan gum while mixing so they don't clump.
  4. Add the almond milk and lemon juice slowly while mixing. Mix until smooth.
  5. 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.
.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/