• Home
  • Lemon and Almond Bars

Lemon and Almond Bars

0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

For the dough:
2 cups of almond flour
1 ounce butter , melted
1/4 cup glucose syrup
lemon zest
For the lemon cream:
1 tablespoon gelatin , powder
water
2 teaspoons of butter
½ cup lemon juice
lemon zest
6 egg yolks
½ teaspoon xanthan gum

Nutritional Information

401 kcal
Calories
11 g
Protein
28 g
Fat
21 g
Carbohydrates

Bookmark This Recipe

You need to login or register to bookmark/favorite this content.

With a small hint of lemon and delicious almond crumbles, these almond lemon bars are a great idea for a healthy dessert. They are sugar and gluten-free so they can be served even when you have to limit your possibilities to certain ingredients. Try and enjoy!

Ingredients

  • For the dough:

  • For the lemon cream:

Steps

1
Done

Add the almond flour in a large bowl. Add the melted butter, glucose syrup, and lemon zest. Mix everything using a tablespoon until the mixture has the aspect of crumbs.

2
Done

Line a 10 X 10 inches glass baking dish with parchment paper and evenly spread the mixture inside it. Refrigerate it for the next 2 hours.

3
Done

Mix the gelatin in a small bowl with 1-2 tablespoons of water. Leave it aside.

4
Done

Preheat the oven to 320 degrees F/160 degrees C.

5
Done

Next, heat a saucepan over medium heat, add the butter in it and melt it. Reduce the heat. Add 1/2 cup of water, lemon juice, lemon zest, and egg yolks while whisking. Whisk for 30 seconds more.

6
Done

Pass the liquid mixture through a strainer, and mix the obtained liquid with gelatin and xanthan gum.

7
Done

Pour the liquid mixture over the almond mixture and spread it evenly.

8
Done

Slide the tray into the oven and bake the cake for 15 more minutes.

Did you like this recipe? You can leave your comment here!

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

Add Your Comment

shares