Sugar Free Lemon Bars Recipes
CREAMY LEMON BARS
A crisp, buttery crust forms the base for these creamy lemon treats. Cool completely for easier cutting.
Provided by Splenda
Categories Splenda® Original Sweetener
Time 55m
Number Of Ingredients 13
Steps:
- To make the crust:
- Preheat oven to 350°F. Lightly spray an 8" x 8" baking pan with cooking spray.
- In the bowl of a food processor, combine flour, Splenda Sweetener, and salt; pulse to mix. Add butter and pulse until mixture resembles coarse meal.
- Press mixture into prepared pan; bake 20 minutes or until lightly browned.
- To make the filling:
- In a bowl, whisk together eggs and half-and-half. Gradually whisk in Splenda Sweetener and flour until smooth. Whisk in lemon juice and zest.
- Pour filling over hot crust.
- Bake for 15 minutes or until center is set and edges are lightly browned. Cool completely in pan on a wire rack. Dust with powdered sugar, if desired, before cutting into squares.
Nutrition Facts : Calories 110 calories
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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BEST KETO LEMON BARS RECIPE | SUGAR-FREE & LOW CARB
From icantbelieveitslowcarb.com
- Combine all the shortbread crust ingredients in a small bowl. Using a spoon, mix all the ingredients together. Cover an 8×8 or 9×9 glass pan with parchment paper.
- Place the crust into the pan and press down. DO NOT POKE HOLES INTO THE CRUST. Bake for 10-15 minutes or until slightly golden.
LOW CARB LEMON BARS (SUGAR FREE)
From lowcarbmaven.com
- Prepare the Basic Shortbread Crust per instructions and bake at 350 on the bottom rack for 10 minutes. Let cool.
- In a medium bowl, mix the sweetener, cornstarch (arrowroot) and salt together with a hand mixer. Add the eggs and yolks and mix thoroughly. Add the lemon juice and mix until the powdered sweetener is dissolved.
- Pour the lemon mixture onto the cooled shortbread crust and bake for approximately 30 minutes or until the lemon custard is just cooked through.
- NOTE: The macros you see for the crust are for the WHOLE crust! I have added the nutritional information from the crust recipe to this lemon bar recipe, so the nutritional information included both the crust and the lemon custard.
SUGAR FREE LOW CARB LEMON BARS
From thesugarfreediva.com
- Start by making the crust. Preheat the oven to 350 and prep a square baking pan with parchment paper that overhangs the pan slightly
- In a large mixing bowl, use a fork or a whisk to mix together the almond meal, baking powder and the tapioca flour. Then blend in the coconut oil and syrup. Transfer this mixture to the prepared baking pan and press it into the pan to form the crust. Bake this for 10-12 minutes or until it begins to brown. Remove the crust from the oven and allow it to cool
- For the lemon layer, in a saucepan over medium heat, heat together the lemon juice, zest, coconut milk, remaining maple syrup alternative, remaining coconut oil, remaining tapioca flour, and vanilla extract. Whisk this continually while it cooks to break up the lumps and avoid burning. When the mixture is blended and resembles a lemon curd consistency you can remove it from the heat and transfer the mixture to the prepared crust/base in the square pan
- Refrigerate until set after allowing to cool at room temperature for for to ten minutes. This should take about three hours to set. Top with sugar free powder sugar if desired.
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