Seriously Delicious Healthy Lemon Slice

Gluten-free | Sugar-free | Grain-free | Dairy-free option

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! 

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

Equipment

You will need a small food processor and electric whisk for this recipe. 

Ingredients

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.  

RECIPE

Ingredients 

Shortbread crust

• 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

Lemon filling

• 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 

Method

1. 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. 
2. For the crust, place the erythritol into a small food processor or spice grinder and blend on high to form a coarse powder. 
3. 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. 
4. 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. 
5. Bake the crust in the oven for 12 minutes while preparing the filling. 
6. 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. 
7. 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. 
8. Add the dry ingredients and whisk for 20 seconds or until the filling is well combined. 
9. 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. 
10. 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.
11. This slice is best served chilled and will last in the fridge if stored in an airtight container for at least five days.