Lower Sugar Lemon Bars Recipes
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.
LOWER SUGAR LEMON BARS
I based this on Cook's Illustrated magazine's Key Lime Bars, but substituted Jell-O Instant Sugar-Free Lemon Pudding to lower the sugar content. You could substitute any flavor pudding you like, and leave out the lemon zest.
Provided by DrGaellon
Categories Bar Cookie
Time 2h40m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 9
Steps:
- Put the animal crackers in a food processor. Pulse for 10 1-second pulses until coarse crumbs are formed. Run the processor for an additional 10 seconds until the crumbs become very fine. (If you skip the pulsing step, you will wind up with uneven crumbs.).
- Add the brown sugar and salt, and pulse until the sugar is distributed.
- Add the butter and pulse for 10 1-second pulses, until the mixture resembles wet sand.
- Line an 8-inch square baking pan with a single layer of foil, folded over the edges of the pan to make a sling. Spray with non-stick cooking spray. Pour in the crumbs and pack down with the bottom of a measuring cup or glass. Slide into a preheated 325F oven until golden and crispy, 18-20 minutes. Set on a wire rack to cool.
- Stir the cream cheese in a large bowl with a spatula to smooth out any lumps. Add the lemon zest.
- Mix the pudding mix with the milk. When smooth, whisk into the cream cheese.
- When the crust is cool, add the pudding mixture. Refrigerate at least 2 hours.
- Run a small paring knife along the sides of the pan not covered with foil. Remove the bars from the pan using the sling and cut into 2" squares. Optionally, top with toasted coconut for an additional crunch.
Nutrition Facts : Calories 94.9, Fat 5.4, SaturatedFat 3, Cholesterol 12.1, Sodium 71.9, Carbohydrate 9.8, Fiber 0.1, Sugar 2.9, Protein 2
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