Скачать или смотреть Gluten-Free, Sugar-Free, Lemon-Free Lemon Bars from Rick And Morty

I show you how to make Jerry's (from 'Rick And Morty') gluten-free, sugar-free, lemon-free lemon bars. This dessert appears in the episode "Mortyplicity" [S05E02]. Enjoy!!

Lemon Curd Recipe
3 whole eggs
1 egg yolk
6 stevia packets
1/2 c. sugar-free "lemon"ade**
2 tbsp. salted butter
6 drops of yellow food coloring (optional)

For the lemon curd: In a saucepan, whisk together eggs, egg yolk, and sweetener. Then whisk in "lemon"ade. Cook over medium low heat, stirring CONSTANTLY. (This took me about 15-20 minutes because I started off with a little bit lower heat for fear of making scrambled eggs lol.)

When mixture starts to thicken, add butter. Continue cooking until you reach a pudding-like consistency. Remove from heat and continue to stir for several minutes. If you don't continue to stir, little lumps may develop in the curd. These lumps won't effect the texture and they aren't noticeable after baking though.

If you're not using the lemon curd right away–cover and refrigerate. Before using, bring back to room-temperature.
If you'd like a thicker section of lemon curd–double recipe.

**Note: To make the sugar-free "lemon"ade, I used "Country Time Zero Sugar Lemonade On-The-Go Packets". This powder is artificially sweetened and simulates the taste of lemons by being flavored with citric acid. When produced for the use as a food additive, citric acid is commonly sourced from certain types of molds and not from citrus fruits. I mixed 1 packet with 1/2 c. of water.

Shortbread Crust Recipe
1 c. gluten-free flour
1/2 c. salted butter
6 stevia packets

Preheat oven to 325°F. Line 8x8-inch baking pan with foil. For the crust: In a bowl, combine butter and sweetener. Add flour and mix until dough forms. Press into baking pan. Bake until lightly golden–about 25 minutes (I think).

Lower oven temperature to 300°F. Pour and spread prepared room-temperature lemon curd over baked crust. Bake until curd has just set–about 20 minutes**. Cool bars completely at room temperature and then refrigerate for at least 30 minutes. Lift bars from pan and cut into squares.

**Note: To make sure your curd does not overcook, check the bars every five minutes until the surface of the curd has slightly changed. Remove from oven and gently touch the surface. The curd should be supple but not gooey.

I adapted this recipe from these...
https://www.thecomfortofcooking.com/2...
https://www.mamaknowsglutenfree.com/g...
https://beautyandthefoodie.com/keto-s...

Thanks for watching! :)

#RickAndMorty