Lemon Bars

Lemon Bars – from The Candida Cure Cookbook

If you’re the dinner party guest that’s asked to bring dessert, but you’re on the 90-Day Candida Cure Program, don’t worry. This program friendly dessert will please everyone at the table.

12 servings

Crust Ingredients:

¾  cup brown rice flour or almond meal flour

¼ cup tapioca flour

1/3 cup Just Like Sugar—Table Top (chicory root)

½  teaspoon xanthan gum

½ teaspoon sea salt (if your butter is salted, omit this)

1 stick unsalted butter, cold and cut into small cubes

2–4 tablespoons water

Coconut oil spray for baking dish

 

Filling Ingredients:

¼ cup xylitol

½ cup Just Like Sugar—Table Top

2 dropperfuls liquid stevia (about 40 drops)

Zest of 2 lemons

½  cup fresh lemon juice

3 tablespoons tapioca flour

2 large eggs

¼  teaspoon sea salt

Crust Directions: Preheat oven to 350°F and have one of the racks in the middle position. Spray an 8 x 8-inch baking dish with coconut oil spray.

Place the dry ingredients for the crust in a food processor. Pulse to combine. Cut the butter into small cubes and add to the food processor. Pulse again until no large pieces of butter remain. While the processor is still running, add water, starting with 2 tablespoons, and adding more just until all the dough comes together.

Remove dough from the food processor and place into prepared baking dish. With damp hands, spread the dough evenly along the bottom of the dish. Bake for about 35–40 minutes, until it is golden brown.

Filling Directions: Place all of the filling ingredi­ents in a medium-sized mixing bowl and whisk until fully combined.

When the crust has finished baking, remove from the oven and pour the filling over it. Return to the oven and continue baking for another 20–25 minutes or until the filling is set and does not jiggle.

Remove from the oven and place on a wire rack to cool. Chill lemon bars in the refrigerator for about 2 hours before cutting.

 

Enjoy this dessert recipe and many others in The Candida Cure Cookbook.