While I was away, there were so many sweet temptations. Each day, the company put out morning and afternoon snacks. One of the items that caught my eye were some triangular lemon square bars. They had a shortbread crust with a thick lemon topping on top. My mind started churning on how I could make a low carb version when I got home.
I found a couple low carb recipes for lemon square bars on the internet. Both had a lot more butter in the crust than I wanted to use. I jotted down a new version and tried it this morning. One recipe used all Carbquik for the crust, the other used a blend of almond flour and oat flour. I thought I’d try a mix of almond flour and Carbquik.
After baking, the crust turned a nice golden color. I let it cool a bit before preparing the lemon topping. The amount of lemon topping didn’t look like a lot, so I may try doubling the amount of topping the next time I make this recipe. However, the thin topping on the finished squares was perfect. It was chewy and the crust was similar to a shortbread. If you are looking for more of a traditional lemon bar with the thicker topping, I would try doubling the amount of topping, using a full packet of gelatin.