Sugar Free 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.
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