Lemon Bars have been one of my favorite sweet treats for as long as I can remember. That tart tang and lemony goodness was what I was after here. I wanted these to be something that just sings and does a happy dance on your tongue and these deliver just that. If you don’t have time to make the bars, the curd is good all on its own. It is also very quick and easy to make and once it’s chilled, is a quick and uncompromisingly delicious sweet treat on the fly.
I added coconut for some added interest and texture in the crust and then opted to add it in the curd itself and voila – perfection! Texture is one of those elements that can really elevate a dish whether its sweet or savory. It adds that extra element of surprise that utterly excites and satisfies your taste buds. Here it takes the curd from ordinary to extraordinary. Something I’m sure you’re going to appreciate.
To give these lemon bars their uncompromising edge I used Meyer lemons. I find that the best ingredients produce the best tasting results. If you are not familiar with Meyer lemons you really need to acquaint yourself with what a difference they can make in something that you want to shine with lemony goodness. Meyer lemons have a very thin skin that is unparalleled for zesting and getting maximum lemon flavor from. The only exception being, using lemon essential oil, which I love using when Meyer lemons are not available. More on the use of that later on.
These tasty little rascals come in at only 2 net grams per 2×2 inch bar. You can even afford to have a second with absolutely no guilt whatsoever. What makes them even better is that they are gluten-free and low glycemic. What more could you ask for. From my kitchen to yours, here’s to changing the way you and I live low carb. Happy low carbing, Mike