No Sugar Added Lemon Squares

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60 min Prep time: 30min Cook time: 30min

Moxy Thoughts

April 21, 2020 in

This weekend the boys wanted to make their favorite recipe – lemon squares. I wanted to adjust it so it would be edible by the whole family and so thankfully, we were able to adjust the recipe from Sugar Free Sprinkles to make it work. This recipe was so great because it uses fresh lemon juice and ingredients we already had in the house to make these no sugar lemon squares.  So delicious the entire pan was eaten up in one serving!

For us, lemon is one of those flavors that last from late winter to spring because we have a lemon plant outside that is consistently producing fresh fruit. This makes a sugar free lemon squares recipe easier for us to do on a regular basis.  However if you have access to your grocery store lemon juice, you can replicate this at home without the fresh fruit.

The one thing I would say is actually truly critical to this recipe is the Swerve confectioners sugar.  While the granular is something you could substitute from other brands, there’s just nothing like this one for the topping.  You can get it here for at home use on Amazon.

This recipe is adapted from a great blog, we just made it bit simpler for our own use, but I’m sure the original is awesome.  Hope you like it!

Do Good, Eat Great, put some Moxy on your Plate

 

 

Ingredients

Almond Crust

  • 2 cups almond flour
  • 3 Tbsp coconut flour
  • 4 Tbsp unsalted melted butter
  • 1 large egg
  • 4 Tbsp powdered

Lemon Tart Filling

  • 4 large eggs
  • 1 large egg yolks
  • 2 cup of lemon juice (fresh)
  • 1/4 cup heavy cream
  • 1 cup of butter cubed
  • 1 1/4 cups powdered Swerve

Directions

INSTRUCTIONS

Almond Tart Crust

  1. Preheat oven to 350F
  2. Blend almond flour, coconut flour, granular Swerve, and melted butter in a food processor.
  3. Add 1 egg and blend until the mixture starts to pull away from the side of the food processor bowl.
  4. You may need to add a Tbsp of water, depending on the dryness of your almond flour. If the mixture is not coming together, add the water.
  5. Form the tart crust into a disc and place it in the fridge for about 30 minutes. This makes it easier to handle.
  6. Roll out the dough between two sheets of parchment paper, adding a touch more almond flour if it starts to stick.
  7. Spread the tart dough out in your tart pan ( 9 inch round, 8-inch square, or 4.5x 14 rectangle) making sure to press into the side of the pan, and cover any holes that form while you’re pressing. This takes a bit of patience, just keep pressing and spreading until your tart crust is spread evenly with no breaks.
  8. Pierce the crust with a fork and bake for 10-12 minutes until golden. Keep an eye out because almond flour tends to darken very quickly.
  9. Let the crust cool.

Lemon Filling

  1. Pour an inch of water into the bottom of a medium-sized saucepan and heat to a low simmer.
  2. Add eggs, egg yolk, lemon juice, powdered Swerve, and heavy cream into a separate heat-safe bowl.
  3. Place the bowl over the pot of simmering water and cook until the mixture coats the back of a spoon. This can take up to 15 minutes. Use a whisk and stir constantly while cooking to avoid burning.
  4. Once the mixture thickens, add the butter in cubes one at a time and whisk until fully melted.
  5. Add the filling to the cooled tart crust.
  6. Cool the dessert to room temperature.

The Moxy Mamma

Hi I’m Anna. I’m a mom, wife, full time executive, part time amateur cook and love to be creative whenever I can.

In 2014, my husband received news that he had Type II Diabetes.I’m on a mission to eat great food and create delicious recipes that are packed with flavor instead of added sugar.

Do Good, Eat Great and Put some Moxy on your plate! (more about Anna)