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SUNSHINE LEMON BARS 6 Ingredient Low Carb Dessert
Sep 11, 2025
SUNSHINE LEMON BARS 6 Ingredient Low Carb Dessert Today's Recipe: https://catherinesplates.com/sunshine-lemon-bars-low-carb/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media
View Video Transcript
0:00
Hello everyone and welcome back to
0:02
Katherine's Plates. I'm Katherine, your
0:04
host. Six ingredient lemon bars. Low
0:08
carb. All the flavor that we love in a
0:11
lemon dessert, but we're going to make
0:14
it low carb. We're going to get started
0:16
because I've got lemons falling off my
0:18
tree over here. We need to use them
0:20
before summer's over. So, let's make
0:22
some sunshine lemon bars. Six
0:25
ingredients. The first three is right
0:27
here. Let's go.
0:31
Now, if you have not invested in some
0:33
almond flour, you need to. All it is is
0:36
almonds ground up,
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and it keeps everything low, low carb.
0:43
Now, I love making pancakes out of this.
0:46
They are so delicious in the morning.
0:49
So, we're going to need two cups.
0:52
We're just going to put it in a medium
0:53
bowl.
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We're going to make the bottom crust.
0:58
Now, I'm using a half cup here, and I'm
1:02
going to go in four times.
1:08
There we go.
1:16
Now, for three tablespoons of this, it's
1:19
only three carbs.
1:21
You know what it is in flour? Woo! We
1:23
like 39 40 maybe a lot.
1:28
Okay. Now what we're going to add one
1:31
stick of butter or half a cup. Go ahead
1:34
and melt it.
1:38
There we go.
1:40
And then we're going to add in half a
1:42
cup of powdered sugar. Now I'm using
1:46
this one here which is zero calorie and
1:48
it's by Swerve.
1:58
That'll give it a nice sweet flavor to
2:00
that crust.
2:03
All right, grab a fork.
2:07
Time to eat already.
2:11
He's back, you guys.
2:14
All right, we're going to mix this all
2:16
together. You just want a nice crumb.
2:22
Let me show you what we're going to do
2:23
with it.
2:30
And if you know almond flour, you know
2:32
what's going to add a delicious flavor
2:34
because almond almonds have that flavor
2:36
to them.
2:40
All right, y'all see that? That's what
2:41
we're looking for right there. You don't
2:43
have to over mix. Just a nice crumble
2:46
mixture here.
2:58
That's going to be good with the lemon.
3:00
Let me go wash my hands.
3:04
All right.
3:06
Now, I'm using an 8 by8 baking dish for
3:09
this recipe. And I just took a piece of
3:12
parchment paper and I cut it to size to
3:14
fit in. That way we can pull them out
3:17
really easily and cut our bars from
3:19
that. So, we're going to line the baking
3:21
dish
3:23
and then place our mixture in.
3:34
And then we're just going to use the
3:35
fork and press it down.
3:42
Nice solid bottom down there.
3:48
That's our crust.
3:55
Now, if it's easier for you, you can use
3:57
your fingertips for this or a spatula.
4:04
Ask Thomas if he likes almond flour
4:06
pancakes.
4:07
I do.
4:08
He does. I made some the other day. I'm
4:12
like, woo.
4:12
They were quite tasty. They were
4:17
texture is a little different, but
4:19
flavor is really good.
4:20
Now, what I'm going to do is just make
4:21
sure that it's nice and even on the
4:23
bottom.
4:27
That way, it's not thick on one side and
4:29
thin on the other.
4:33
Perfect. There we go. That is one solid
4:35
crust down there. Okay. I've got my oven
4:37
preheated at 350°. We're going to bake
4:40
the crust for 15 minutes till it's nice
4:44
and golden brown. Now, while this is in
4:46
the oven, we're going to make that
4:48
delicious filling. It involves the
4:50
lemons.
4:52
Now, I'm squeezing enough lemon juice to
4:54
make half a cup.
4:58
All right. To make the filling, I have
5:00
1/4 cup of butter that I've softened
5:02
down and put it into a medium bowl. And
5:05
we're going to add in half a cup of
5:07
powdered sugar.
5:15
Now, we're going to blend this with our
5:17
electric hand mixer. Just get it
5:19
started.
5:24
Then, we're going to slowly drizzle in
5:27
half a cup of the lemon juice.
5:42
There we go.
5:46
All right. Now, what we're going to do
5:49
is start cracking in five eggs.
5:57
I'm just going to put them all in.
6:01
That's two.
6:05
three,
6:09
four, and five.
6:13
That means our crust is ready. I'm going
6:14
to pull that out. As soon as I put in
6:17
now, the sixth egg, we're just going to
6:19
put in the egg yolk.
6:22
So, what I'm going to do is bring my
6:24
bowl over here. Pull the white out.
6:29
Yeah, I could have done that separately.
6:33
We're going to add that. And then we're
6:35
going to add in 1 and 1/2 tablespoon
6:39
of coconut flour.
6:46
We're going to blend this all together.
6:51
All right, that is what we're looking
6:53
for right there.
6:55
Now, those little bits of butter in
6:57
there are going to melt into that
7:00
filling and make it really delicious.
7:02
So, let's get our crust over here. We
7:04
just pulled it out of the oven and it's
7:05
still nice and hot. And that's what
7:07
we're looking for.
7:17
All right, we're going to place this in
7:18
the oven that's already heated at 350°.
7:21
We're going to bake this for about 20 to
7:23
22 minutes until it's nice and firm.
7:26
Now, it will be a little jiggly on the
7:28
top part right there, which is totally
7:30
fine cuz once it cools and sets up,
7:32
it'll be easy to cut or slice. All
7:35
right, you guys. I'll be back. This has
7:38
been in the refrigerator for an hour and
7:39
a half. We couldn't wait any longer, so
7:41
I took it out, removed it from the
7:43
parchment, cut these into 16 pieces.
7:47
Let's let it snow on them.
7:50
All
7:57
right, I got to give these a try.
8:01
Look at those layers. I'm going to bring
8:03
you up here to see these here just a
8:05
minute, but right now I'm going to give
8:07
it a try for you.
8:16
Only six ingredients.
8:18
Wow. and low carb. Didn't lose any
8:21
flavor. That's delicious. It's got a
8:23
great lemon flavor to that.
8:27
I love that crust though, too. Little
8:29
almondy flavor to it. Wow. You guys,
8:32
come on up and let's check out these
8:33
layers really quick. Wow. Look at that
8:36
thickness of the almond crust. And then
8:39
we got that kind of a lemon custard
8:41
almost there. And got that powdered
8:43
sugar on top. Kind of a
8:44
three-dimensional shot here.
8:47
All right, everyone. Make sure you give
8:49
me a thumbs up on this one. And if you
8:51
want more low carb, let me know. I have
8:54
a pumpkin one in the works. I can't wait
8:57
for that one. All right, you guys. Make
8:59
sure you click the subscribe button down
9:01
below if you're new to the channel and
9:03
I'll see y'all on the next episode. Make
9:05
sure you share with family and friends.
9:08
Bye, you guys.