With the holidays now long complete and with everyone working on losing their holiday pounds I figure what better way to help than with a new dessert recipe... I jest, of course, but for those wanting something sweet, this lemon bar recipe is great. I made several batches over the holidays and it was a hit with everyone who tried it. For whomever it matters the recipe is also gluten free.

To begin with we need to make some shortbread:

  • 1 C unsalted butter
  • 1/2 C confectioners sugar
  • 3/4 C almond flour
  • 3/4 C coconut flour
  • 1/2 C corn starch
  • 1 tsp vanilla extract

Mix all the ingredients together nice and thouroughly and spread it out in to a 13"x9"x2" baking dish. Personally, I prefer lining the dish with parchment paper to prevent sticking. Bake in the oven at 375° F for 15 minutes.

Next comes the cream cheese frosting layer:

  • 8 oz cream cheese
  • 1 C confectioners sugar
  • 1/3 C heavy whipping cream

Mix to a nice smooth consistency and then spread it over the baked shortbread after it has chilled for a while. And while you are waiting for the shortbread to cool, you can be working on the next step - the lemon curd:

  • 3 large eggs
  • 1/2 C granulated sugar
  • 1/4 C confectioners sugar
  • 1/4 tsp salt
  • 3/4 C fresh lemon juice
  • 2 Tbsp fresh lemon zest
  • 6 Tbsp unsalted butter
  • 1/2 tsp agar

Mix together all of the ingredients other than the butter and then heat it in a double boiler. If, like me, you don't have a double boiler then you can simply place a large metallic mixing bowl over a pot of boiling water. Whisk the mixture as it is warming until it starts to develop a thicker consistency; at this point add in the butter and mix until the butter is completely melted. Remove the mix from the heat and pour it into a new bowl through some sort of strainer (I just use a mesh colander).

Take the chilled shortbread with the creamcheese frosting spread over it and pour the warm lemon curd over the top (I find it is easier to do it before the curd has really set and so is still a little runny). Cover the top with some plastic wrap and then set it in the refridgerator to chill for at least a few hours.