Links to purchase books Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ********** Links to purchase books via Amazon Books available in Kindel, Paperback & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz) Links to purchase other products via Amazon Almond flour (https://amzn.to/3SjGD49) Coconut Flour (https://amzn.to/3QNeK3G) Lakanto (https://amzn.to/3EKRa1j ) ********** Still on the topic of lemons from last week's Lemon Posset, I could not help but make these mouthwatering lemon bars. These have got to be the lemoniest lemon bars - made from a tangy and refreshing lemon curd with a crispy crust. Serve these up as part of your Christmas celebrations as they are definitely a crowd pleaser. The recipe can be viewed and printed at this link; https://www.lowcarbrecipeideasofficial.com/recipes/the-lemoniest-keto-lemon-bars [Total servings = 12] NUTRITION INFOPER SERVING Total Carb = 3.1 g Dietary Fiber = 1.2 g Net Carb = 1.6 g Calories = 154 Total Fat = 16.7 g Protein = 5.8 g INGREDIENTS FOR THICK CRUST (as shown in the video) Almond flour = 240 g / 2 cups Monk fruit = 60 g / 1/4 cup (OR any keto friendly sweetener) Salt = 1/2 tsp Unsalted melted butter = 80 g / 1/3 cup INGREDIENTS FOR THIN CRUST Almond flour = 180 g / 1 1/2 cups Monk fruit = 45 g / 3 3/4 tbsp (OR any keto friendly sweetener) Salt = 1/2 tsp Unsalted melted butter = 60 g / 1/4 cup INGREDIENTS FOR LEMON CURD Monk fruit = 100 g / 1/2 cup (OR any keto friendly sweetener) Salt = 2 g / 1/4 tsp Lemon zest = 2 lemons Coconut flour = 15 g / 2 tbsp (OR 60 g / 1/2 cup Almond flour) Whole eggs = 6 large Fresh lemon juice = 120 ml / 1/2 cup Unsalted cold butter = 60 g / 1/4 cup DIRECTIONS 1. Preheat the oven at 350F or 180C 2. In a bowl, mix all the dry ingredients for the crust together until well combined. Add the melted butter and mix until crumbly. Transfer into an 8x8 inch (20cm) pan lined with parchment paper. Compress and spread evenly. Flatter the sides with a spoon. Bake for about 15 to 20 minutes until golden brown. The crust does not need to cool down after baking. 3. While the crust is baking, make the lemon curd. 4. In a bowl, add all the dry ingredients such as monk fruit, salt, lemon zest, coconut flour and mix to combine. Then add the eggs and lemon juice and whisk to combine. 5. Transfer into a saucepan and cook over low heat until moderately thickened. This method reduces the baking time so that the crust will not be over browned. 6. Once the lemon curd is moderately thickened, remove pan from the heat and add the cold unsalted butter to add some gloss to the lemon curd. Stir until the butter is dissolved. 7. Strain to remove the zest and any curdled bits. 8. Pour onto the crust. Swirl and tap the pan to spread evenly. 9. Bake for about 7 to 10 minutes at the same temperature. The one shown in the video only took 7 minutes. It is done when the top feels a little firm but still soft. There should not be any browning on the top. 10. Cool until room temperature then refrigerate to chill for a few hours (uncovered) but best to chill overnight as the lemon curd will become firmer. 11. Trim off the edges slightly but this is optional. Cut into 12 or 16 servings. 12. Dust with powdered sweetener or top with desiccated coconut. NOTE This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. Thank You for your support! Music by https://www.epidemicsound.com PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.