Low Carb Lemon Lush Recipes

LOW CARB LEMON LUSH

Steps:

• Prepare an 8-inch cake pan. Line with parchment paper and set aside.
• For the crust: Melt the butter then mix it with almond flour, sweetener, and cocoa powder. Spread the mixture over the bottom on the lined pan and flatten it with a spoon. Put it in the refrigerator.
• For the lemon-walnut layer: In another bowl, cream butter with sweetener then mix in two eggs, one at a time. Beat with an electric mixer. Add in two egg yolks and beat everything one more time. Pour the mixture in a small saucepan over medium-low heat. Stir constantly using a spatula until it begins to thicken and looks like pudding. Remove from the heat and add in lemon juice, xanthan gum, and chopped walnuts. Mix well and set aside to cool completely.
• For the cream cheese layer: Beat cream cheese with sour cream and sweetener in another bowl.
• Assembling the cake: Take the crust from the refrigerator and top with the cream cheese layer. Flatten into a thin layer using a spoon. If the lemon-walnut layer is cooled completely, spread over the cream cheese layer. Make sure to cover the whole cake.
• Make whipping cream filling: Beat whipping cream and sweetener. Spread over the walnut-lemon layer.
• Refrigerate the cake at least one or two hours before serving. Cut into 8 or 10 pieces and enjoy.

LEMON LUSH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
• Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
• In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.