Luscious Lemon Squares | THM: S

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One of my favorite Trim Healthy Mama-friendly E meals are the Trim Healthy Pancakes on page 259 of the Trim Healthy Mama Cookbook. I prefer using farm fresh eggs over egg whites in a carton for this recipe, but that leaves me with a lot of left over yolks. All those sunny yolks and a bowl full of lemons on my counter inspired these luscious lemon squares – a THM S dessert that uses 7 yolks (plus 2 whole eggs)!

These squares have definitely become my favorite way to use up the healthy fat of an egg! Made with no special ingredients, you probably have everything on hand to whip up these lemon-y treats today! All you need are a pile of leftover yolks and two whole eggs, sweetener (I used xylitol, but you could use Gentle Sweet in half the amount), butter, heavy cream, a pinch of sea salt, almond flour, and fresh or bottled lemon juice (I used Santa Cruz lemon juice for the filling and fresh lemons for the garnish).

Yield: 9 servings

Luscious Lemon Squares | THM: S

Luscious Lemon Squares | THM: S

These luscious lemon squares are the perfect way to use up all your leftover egg yolks! This recipe calls for 7 of them (plus 2 whole eggs)! A THM S dessert.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • CRUST
  • 1/4 cup butter
  • 1 Tbsp xylitol
  • 1 1/4 cup almond flour
  • LEMON FILLING
  • 7 yolks + 2 whole eggs
  • 1/2 cup xylitol
  • pinch of sea salt
  • 2/3 cup lemon juice
  • 4 Tbsp butter
  • 3 Tbsp heavy cream
  • WHIPPED CREAM TOPPING
  • 3/4 cup whipping cream
  • 1 1/2 Tbsp xylitol

Instructions

  1. Preheat oven to 350 F.
  2. To make the crust, melt butter and 1 Tbsp of xylitol together in a saucepan until sweetener is completely dissolved. Remove from heat and stir in almond flour. Pat into 8x8" baking dish. Bake at 350 for 10-12 minutes, or until golden.
  3. To make the lemon filling, whisk eggs, yolks, xylitol, sea salt, and lemon juice together in a saucepan. Cook, stirring constantly, over medium heat until mixture thickens and top is foamy. Whisk in butter. Remove from heat and gently stir in heavy cream with a spatula to avoid creating air bubbles. Pour filling over crust. Bake at 350 for 5-7 minutes, or until center jiggles just slightly. Cool completely.
  4. To make the whipped cream topping, beat whipping cream and sweetener together until stiff peaks form. Spread over lemon squares. Optional: garnish with lemon slices.

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19 thoughts on “Luscious Lemon Squares | THM: S”

  1. Soooo GOOD!
    Made these this weekend and as a “THM Newbie” this was the first sweet thing that I have made that tastes just like the sugar version.
    Well done Jacinda!

    Reply
  2. I am making these right now- they’ve been in the oven for 15 minutes, and the lemon is more than slightly jiggly. Has anyone else had this issue? They look yummy at least.

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  3. Thank you for making a healthier dessert with everyday ingredients. I am trying to eat better and so many recipes are full of specialty things to buy and just not practical. I appreciate your ideas.

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  4. Made this tonight and it was wonderful! I love the lemon. And the bottom layer, it reminds me of shortbread. Thank you for sharing!

    Reply
  5. I made this with Gentle Sweet. I halved the amount. I would just reduce by 1/4 the next time. It was not sweet enough and a bit tart. However, I will say that the texture and everything was perfect. I liked it….but would love it if it had been sweeter.

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  6. Woot Woot!! We have chickens and I was just thinking what am I going to do with all these egg yolks…now a question if I were to substitute for almond flour….could you give me perhaps a couple off suggestions?
    Keep up the delicious work!!

    We ALL appreciate it very much!
    Wendylee

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  7. Thank you so much for these!!! I’ve just found out that I’m allergic to stevia and erythritol. I am so happy to be able to make THM friendly desserts with xylitol!!! Thank you ❤️

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  8. Interesting that you use a creamy topping…..my original recipe just has powdered sugar on top. Would that work, or is there a particular reason to use a creamy one? Want to try these soon!

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  9. This was AMAZING!!!! I made it as is the first time and DH loved it. Then the next time I added some powdered vanilla bean into the crust and used key lime juice instead of lemon. So good. So versatile. My DH and I thank you!

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  10. This recipe looks so good! How would a monkfruit/erythritol blend like Lankanto work for these? My family prefer the monkfruit sweeteners over gentle sweet and super sweet— and we have a dog so we don’t use xylitol at all.

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