Friday, May 22, 2015

THM Lemon Bar Recipe

                Lemon bars –  THM  - S

1 C almond flour
1 stick butter
1\2 C nuts
Crumble and press in 9x13 pan bake 12 min. at 375. Cool
Second layer:
8 OZ Cream cheese
1 C Cool whip (See below for recipe)
1/3 C Sweet Blend
Mix together and spread on crust.

Lemon Custard:
16 egg yolks beaten until lemon colored and thick – a submersible blender will speed this up.
Slowly add 1\3 C Sweet Blend
Add grated rind and juice of 4 Lemons
Cook in a double boiler until thick. Cool
Spread over second layer cover with last of the Cool whip. You can use a piping bag to add the cool whip on top.

Cool Whip:
1\4 C water
1 tea unflavored gelatin
1\2 tea cream of tartar
1 3\4 C heavy whipping cream
3 tea Sweet Blend
1 tea vanilla

Mix 1 Tbl whipping cream with cream of tartar until there are no lumps. Put into stand mixer, or large bowl. Add the rest of the whipping cream and the SB. Use whisk attachment or hand mixer. Whisk until mixture begins to thicken slightly.
While the above is mixing; Pour water into small saucepan and sprinkle gelatin over the top, let set for 2-3 minutes. Place pan over medium-low heat and stir until gelatin dissolves. Remove from heat and let cool (2 min was all this took).
Slowly pour gelatin-water into the cream while continually mixing. Add vanilla.
Continue to mix until the cream is thick and smooth. You know, like cool whip

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