Gluten-free | Sugar-free | Grain-free | Dairy-free optionMakes: 24 slices
Cuisine: New Zealand
Course: Healthy Treats, Dessert
Prep time: 15 minutes
Cook time: 35 - 37 minutes
Cooling time: 1 hour
You know something is seriously delicious when I use those words in the title of a recipe. However, I give you this slice with a warning; it’s hard to stop at just one!
During last Friday’s Q + A session on my Facebook page, Bridget’s Healthy Kitchen, I was reminded of a slice that my grandmother used to make. Think, shortbread crust and soft lemon filling, so I went about testing a healthy version we could all enjoy.
My recipe is free from gluten, grain and sugar and has a dairy-free option. It’s also super easy to make that you’ll find that the most challenging part is waiting for it to cool before eating it!
Hints, Tips & Tricks
You will need a small food processor and electric whisk for this recipe.
To help maintain a sweet taste without adding refined sugar, I use my Zero as Sugar Pure Erythritol. You’ll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you would like to purchase my Zero as Sugar Pure Erythritol, which’s 100% natural, has zero calories, and registers zero on the glycemic index, you can find more information here.
- 60 g (2 oz) Zero as Sugar Pure Erythritol
- 200 g (7 oz) almond flour or your nut flour of choice
- Pinch of mineral salt
- 90 g (3 oz) grass-fed butter or coconut oil, melted but not hot
- 2 large egg yolks
- 1 tsp pure vanilla extract
- 160 ml (5.4 FL oz) freshly squeezed lemon juice, pips removed
- 6 large eggs
- 1 lemon, finely zested
- 200 g (7 oz) Zero as Sugar Pure Erythritol
- 200 g (7 oz) almond flour
- Preheat your oven on 170c (320F) and line a 20cm x 20cm (8in x 8in) square cake tin, brownie tin or deep sandwich tin with non-stick baking paper.
- For the crust, place the erythritol into a small food processor or spice grinder and blend on high to form a coarse powder.
- In a mixing bowl, stir together the erythritol powder, almond flour and salt and make a well in the middle. Add the melted butter, egg yolks and vanilla extract to the dry ingredients and using a plastic spatula, stir well until a soft dough forms.
- Push this dough into the lined tin, taking care to get the crust as even as possible across the tin. I used the base of a cup to help me flatten the dough evenly. Lightly pierce the top of the dough with a fork.
- Bake the crust in the oven for 12 minutes while preparing the filling.
- For the filling, place the erythritol into the food processor and blend it to a coarse powder as you did for the crust. Stir together the erythritol and almond flour and set aside.
- In a large mixing bowl, whisk the fresh lemon juice, eggs and lemon zest on high speed for 1 minute or until it is very light and bubbly.
- Add the dry ingredients and whisk for 20 seconds or until the filling is well combined.
- Pour the filling over the baked crust and cook the slice for 22-25 minutes or until the mixture is firm and the slice has begun to pull away from the sides of the tin.
- Allow the slice to cool in the tin on a wire rack for 1 hour and then cool completely in the fridge for a further couple of hours before removing from the tin and slicing into 24 pieces.
- This slice is best served chilled and will last in the fridge if stored in an airtight container for at least five days.