Joyful Journey To Wellness

Lemon Delish Bars

2 1/3 cups almond flour
5 TBS coconut flour
2.5 TBS Gentle Sweet
6 TBS melted butter

Layer 1
1.5 bricks cream cheese
1/4 cup Gentle Sweet
1/4 cup HWC*
1/2 tsp vanilla

Lemon curd
6 egg yolks
6 TBS butter
1/2 cup Gentle Sweet
1 doonk THM Pure stevia
9 TBS lemon juice
OR your favourite lemon curd recipe, equal to about 1.5 cups)


1 cup of HWC
3TBS Gentle Sweet
1/4 tsp vanilla



For the crust:
Preheat oven to 350
Mix all ingredients and press into sprayed 9×13 pan. Press firmly, if too crumbly, add a little water or more butter. Make hands wet with cold water to spread. Bake until golden 8-12 min.
Let crust completely cool.

Lemon curd:

Melt butter with lemon juice and yolks on medium heat. Whisk continuously. When butter is melted, add sweetener. Continue to whisk. Curd will slightly thicken, remove from heat and whisk through a wire strainer (optional but recommended). Allow to cool to room temp.
Layer 1:
While crust and curd cool,
Beat cream cheese, sweetener and vanilla until fluffy. Stir or lightly beat in HWC. The mixture should be spreadable, not fluffy like whipped cream. Spread over cooled crust.
Place room temp curd over cream cheese layer and spread. (If curd isn’t thick enough, cool further in fridge, with plastic wrap touching top of curd, to prevent a skin from forming. Stir and spread over layer.)
Whip HWC, sweetener and vanilla. Spread over curd.
Refrigerate an hour or overnight, is even better!