Sugar Free Lemon Sheet Cake Bars Recipes

SUGAR FREE LEMON BARS

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.

SUGAR FREE LEMON BARS

Steps:

• Preheat oven to 350. Grease an 8x8 baking pan lined with parchment paper.
• Beat softened cream cheese with paddle attachment in a stand mixer, scrape the bowl and then add the remaining ingredients.
• Add remaining ingredients into the mixer and mix all together. Mix until mixture leaves sides of the bowl. It is a very soft and delicate dough.
• Press into the bottom of the 8x8 baking dish. Bake the crust for 10 minutes.
• Mix together the ingredients for the filling in the stand mixer until smooth. Pour over the pre-baked crust.
• Bake for 30-35 min or until the filling no longer jiggles if the pan is gently shaken. Cool completely. Gently lift the parchment paper to remove the bars from the pan. Cut into 12 pieces. Sprinkle with powdered sweetener right before serving if desired.

LUSCIOUS SUGAR-FREE LEMON BARS

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.