Saturday, May 01, 2010
These are MM friendly. I suppose the lemon juice in them has a few carbos, but everything else is phase 1 friendly.
I hunted online and found a coconut flour pie crust recipe which basically was:
mix coconut flakes (unsweetened of course) with coconut flour and shortening, a wee bit of stevia...and make a crust.
Quantities? Good question. I doubled the recipe to come up with something that would go in a 9x13 because I fully expect my kids to help me eat these...
Here's a link for the crust recipe that I doubled. I had to fudge on the amount of flaked coconut and just use what I had.
I pressed it into my 9x13 pyrex pan and baked it at 325 for 10 minutes. 8 would have been enough. Coconut browns rapidly.
And the lemon bar filling? Good ol' Better Homes and Gardens cookbook, adapted of course:
4 eggs (yaaay, a way to use my mass of eggs! Why, why, why did I tell the farmer we could eat 3 dozen per week?????)
6 Tablespoons of lemon juice
Rind of one lemon, peeled and shredded
1 T. coconut flour
1/2 tsp. baking powder
3/4 cups of Z sweet (erythritol) and about 10 packs of stevia...I hope it's sweet enough, I forgot to lick the spoon!)
Pour over crust and back into oven for 15 minutes.
And I just pulled them out and they smell good and look...eggy. I am going to let them cool before tasting, so that I get the full effect. I'll let you know if they are any good. He he he. Premature to blog it, perhaps?
And of course there must be my photograph disclaimer. There they sit, cooling. I could have waited and cut them up and put them on a pretty plate with a doily and a pretty background, but that seems like a bother today, you know?
P.S. The crust needs a bit more sweetness to counterbalance the coconut flour flavor and I should have tripled or quadrupled the filling. It's a very thin layer of filling over the bars.