Rosemary Lemon Bars
Who doesn’t love the sweet tanginess of a lemon bar? Better yet, this recipe is a genius way to make these delicious treats using Ultima Replenisher's carb free electrolyte powder mix. Get #fallvibes with fresh rosemary, which not only makes it totally festive, but also adds antioxidants that help keep you healthy all season long!
Prep Time: 40 min | Cook or Cool time: 2 hours 15 minutes
Makes 16 bars
What You’ll Need:
For the Crust
- 1 cup rolled oats
- 1 tbsp. dry rosemary
- ¾ cup gluten-free all purpose flour
- ⅓ cup coconut oil
- ½ tsp Kosher salt
- 2 tbsp. erythritol or low-calorie sweetener
- ¼ cup water
For the Filling
- 1- 16.33oz can unsweetened coconut milk
- ⅓ cup cornstarch
- ¾ cup lemon juice, appx 4 lemons, zest 1 for garnish (optional)
- ¼ tsp turmeric powder
- ½ tbsp. Ultima Lemonade powder
- ½ cup powdered erythritol
- 1 sprig fresh rosemary, lightly press in mortar and pestle
For the crust, preheat your oven to 350°F. grease or line a 8 x 8” pan and set aside. In a food processor, add the oats, rosemary, flour, salt, and sugar until smooth. Add water, 1 tbsp. at a time until a soft dough forms. Remove from the food processor and press into the prepared pan. Bake in the preheated oven for about 15 minutes. For the filling, in a medium saucepan, whisk together all of the filling ingredients over medium heat for about 5 minutes, until thick. Strain or remove the rosemary sprigs and pour into the prepared crust and bake for 20 minutes. Allow to cool in the refrigerator for at least 2 hours. Sift powdered sugar substitute over the top, and cut into squares.
Liked this recipe? Try making Ultima Replenisher Keto Chocolate Orange Muffins!