Low Sugar Lemon Bars Recipes
SUGAR FREE LEMON BARS
These Sugar Free Lemon Bars are light, summery and easy to make. The filling is thick and creamy and sits on top of a sweet almond base. They're the perfect blend of sweet and tangy.
Provided by Kim
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Put all the ingredients for the base into a food processor and blitz until combined.
- Line a large rectangle loaf tin with baking paper/parchment paper with the paper coming an inch above the sides of the tin (so its easy to remove once cooked).
- Press into a baking tin lined with baking paper. I recommend using a rectangle loaf tin. (it might look like there is not enough dough but keep gently pushing it too the edges and it will be enough)
- Bake in preheated FAN oven at 160 degrees C [250 degrees F] for 15 minutes or until lightly browned. Set aside and make the filling.
- Add cornflour and cream to a bowl and whisk using a hand whisker until smooth and combined.
- Add in the eggs, sweetener and lemon juice and whisk until combined, but not frothy.
- Use a metal strainer to strain the lemon filling over the base.
- Put back in the oven for 35 minutes at 160 degrees C [320 degrees F]. (Once removed from the oven the lemon custard filling will continue to cook a little).
- Once cooked, remove from oven and let cool to room temperature for 30 minutes. Leave in the tin, cover with foil and refrigerate for 2 to 3 hours.
- When it is cold, slice into 12 bars and store in an air tight container in the fridge. Bars will keep in the fridge for 4 to 5 days.
- To serve, dust a little powdered sweetener over.
Nutrition Facts : Calories 166 kcal, Carbohydrate 12 g, Protein 8 g, Fat 14 g, SaturatedFat 4 g, Sugar 1 g, ServingSize 1 slice
LUSCIOUS SUGAR-FREE LEMON BARS
Make and share this Luscious Sugar-Free Lemon Bars recipe from Food.com.
Provided by CookbookCarrie
Categories Bar Cookie
Time 40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spray 11 x 7 biscuit pan with cooking spray.
- In medium bowl combine 1 cup crumbs, 1/4 cup Splenda and margarine.
- Mix until mixture is crumbly.
- Carefully pat into bottom of buttered pan.
- Bake for 5 minutes and remove.
- In the meantime, beat the eggs until they are foamy (this is important when using Splenda).
- Stir in sour cream and lemon juice.
- Add remaining 1 cup of Splenda, flour and baking powder.
- Mix well to combine and pour over baked crust.
- Bake another 10 minutes.
- Evenly sprinkle remaining 2 tablespoons graham cracker crumbs over top.
- Lightly spray crumbs with butter flavor cooking spray. Continue baking for 8 minutes more.
- Cool on wire rack for at least 10 minutes.
LEMON BARS LITE
Easy Low Calorie Low sugar version of a classic dessert. My friends love these. I am diabetic and while not totally sugarfree as there is some in the cake mix, these are low enough in sugar that my doctor says they are OK for me in moderation :)
Provided by Steve P.
Categories Bar Cookie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°.
- Spray a 9 x 13" pan with cooking spray and set aside.
- Prepare pudding according to directions on box.
- Let pudding set up.
- After pudding is set stir in dry lemon Jello.
- Mix dry angel food cake mix into above ingredients and stir together.
- Pour into prepared pan and bake for about 35 minutes.
- Check with toothpick test.
- Cool and sprinkle with powdered sugar through a sieve.
Nutrition Facts : Calories 161.3, Fat 0.2, Sodium 209, Carbohydrate 36.5, Fiber 0.1, Sugar 18.8, Protein 4.2
LEMON MERINGUE BARS RECIPE BY TASTY
Here's what you need: all-purpose flour, powdered sugar, salt, unsalted butter, large eggs, egg yolk, granulated sugar, lemon juice, lemon zest, all-purpose flour, egg white, salt, granulated sugar
Provided by Alix Traeger
Categories Desserts
Yield 9 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 325˚F (170˚C). Grease and line a 9-inch (23 cm) square baking dish with parchment paper and place on a baking sheet.
- Make the crust: combine the flour, powdered sugar, salt, and butter in a medium bowl, and use your hands to mix until a crumbly dough forms.
- Transfer the dough to the prepared pan, and use your hands to press it against the bottom and about 1 inch (2 cm) up the sides. Poke the bottom all over with a fork.
- Bake for 20 minutes, until light golden brown.
- While the crust is baking, make the lemon filling: In a large bowl, whisk together the eggs and egg yolk. Add the granulated sugar, lemon juice, zest, and a pinch of salt, and whisk to combine. Whisk in the flour until just combined.
- When the crust is done baking, remove it from the oven. Pour the lemon filling over the crust and carefully return it to the oven for 25 minutes, until the filling no longer jiggles and the center is mostly set.
- While the filling bakes, make the meringue: In a clean, dry medium bowl, use an electric hand mixer to beat the egg white until stiff peaks form. Add about half of the sugar, whip for 30 seconds, then add the rest of the sugar and whip until combined. Transfer the meringue to a pastry bag fitted with a large tip or zip-top bag with a corner snipped off.
- Pipe 9 evenly-spaced dollops of meringue on top of the lemon bars.
- Return to the oven for 10-12 minutes, until the meringues are lightly browned.
- Let cool completely, then refrigerate for 1-2 hours.
- Slice into 9 bars. Serve chilled or at room temperature.
- Enjoy!
Nutrition Facts : Calories 370 calories, Carbohydrate 44 grams, Fat 18 grams, Fiber 0 grams, Protein 6 grams, Sugar 29 grams
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