Diabetic Friendly Lemon Bars Recipe!

Hello lovelies,

I think I’ve mentioned this a fair few times on my blog but anything to do with lemon (wether that’s shortbread, cake, biscuits etc) is my mums absolute fav. So when I saw these, I knew I had to make them for her!

I actually found these Lemon Bars from the same book as the Raspberry & Almond Traybake. They quickly caught my attention with their vibrant yellow colour and I just felt this urge to make them ASAP.

So that’s exactly what I did!

Although, today I’m actually going to be sharing with you two different bases which you can do for these bars. The book doesn’t give two bases but I thought I’d experiment with the lemon bar topping on shortbread also – let’s just say both bases were delicious.

Before I ramble on anymore, let’s get into the baking…

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Category: Sweet Treat

Serves: 10

Base Prep Time: 10 Minutes

Base Cook Time: 15 Minutes

Topping Prep Time: 10 Minutes

Topping Prep Time: 20 Minutes

Overall Time: 60 Minutes

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Ingredients You Need For Cashew Butter Base:

• 150g Of Coconut Flour
• 100g Of Cashew Butter
• 125g Of Butter
• Zest Of One Lemon
• Juice Of One Lemon
• 1tsp Of Vanilla Extract

Ingredients You Need For Shortbread Base:

• 12oz Of Plain Flour
• 8oz Of Unsalted Butter
• 4oz Of Caster Sugar
• 2tsp Of Vanilla Extract

Ingredients You Need For Topping:

• 200g Of Xylitol
• 6 Eggs
• 3tbsp Of Corn Starch
• Zest Of Two Lemons
• Juice Of 4 Lemons

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How To Make The Base Cashew Butter Base:

• Firstly, gather together the equipment and ingredients, line a baking tin with parchment paper and preheat your oven to 200C / 180C Fan / Gas Mark 4.
• Secondly, in a large bowl, mix together the 150g of coconut flour, 100g of cashew butter, 125g of butter, zest and juice of one lemon and vanilla extract until combined.
• Next, carefully press the mixture into the bottom of the baking tray (TIP: Spread as evenly as possible).
• Once done, prick the base all over with a fork.
• Place in the oven for around 15 minutes, until golden brown and cooked through.
• When the base has cooked, take the base out the oven and turn the oven down to 180C / 160C Fan / Gas Mark 3.
• Leave the base to cool in the tin completely.

How To Make Shortbread Base:

• Firstly, beat together the 4oz of caster sugar with the 8oz of unsalted butter until light and fluffy.
• Secondly, mix in your 2tbsp of vanilla essence.
• Next, slowly add in your 12oz of flour. (TIP: if it resembles breadcrumbs and not a dough, add in a splash of milk and bind it together).
• Once the dough has formed, tip the shortbread into the lined baking tray and press down firmly into the tray with a spatula
• Place the shortbread base into the oven for around 15 minutes, until golden brown.
• When cooked, take out the oven and leave in the tin to cool completely.

How To Make Topping:

Once the base of your bars is cooled down completely, it’s time to make the topping.

• Firstly, in a large bowl, whisk together the 6 eggs .
• Secondly, add in the 200g of xylitol, 3tbsp of corn starch, zest of 2 lemons and juice of 4 lemons and whisk together until well combined and lump free.
• Next, pour the mixture over the top of the already cooked base.
• Place in the oven for a further 20 minutes (FYI: if your looking through the cooker glass and it looks as though your topping has disappeared, don’t worry! The topping sinks to the bottom of the base and cooks from underneath. This does make it difficult to know wether the topping has cooked but I found, after 18-20 minutes, it felt done).
• Once cooked, take out the oven and leave to cool in the baking tin before turning out to further cool.
• Finally, when the bake is cooled, cut into rectangles and serve!

That’s your Lemon Bars prepared, baked, baked again and ready for you and your loved ones to enjoy.

If I had to choose between the two bases, I think I’d have to go for the shortbread. Don’t get me wrong, the cashew butter base is delicious but there’s something about lemon shortbread that just hits differently!

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I’m nearly a year into being a diabetic now and I’m loving finding more and more recipes which I can bake and actually enjoy without worrying massively about my glucose levels. Any diabetic will understand that feeling, it’s amazing!

If any of you are lemon/citrus lovers, I really think you’ll enjoy today’s bake! It’s so simple to make and leaves your taste buds dancing.

Let me know if you end up making these yourself and what your thoughts are!

Sending you all tons of love & hugs as always,

Elle xo