Description
A delicious and refreshing lemon almond shortbread dessert.
Ingredients
Scale
- 2 cups almond flour
- 3 tablespoons allulose
- 1 large egg
- 2/3 cup lemon juice
- 6 large eggs
- 2/3 cup allulose
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a mixing bowl, combine your almond flour, allulose and egg, and mix well.
- Transfer the mixture into the lined pan and press into place.
- Bake the shortbread crust for 15 minutes, or until golden.
- While it is baking, prepare your lemon filling.
- In a separate mixing bowl, whisk together the eggs until no whites remain.
- Add the lemon juice, allulose, and lemon zest and whisk until combined.
- Remove the shortbread crust from the oven. Moving quickly, add the lemon filling and smooth it out evenly.
- Bake for 20-22 minutes, or until the center is firm but still jiggles slightly.
- Remove from the oven and let cool in the pan completely, before refrigerating for at least 2 hours, to firm up more.
Notes
- This dessert can be enjoyed chilled or at room temperature.
- Ensure the filling is evenly spread for a uniform texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 2g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg