Lower Sugar Lemon 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.

LEMON BARS

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
• Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
• For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
• Cut into triangles and dust with confectioners' sugar.

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.

LOWER SUGAR LEMON BARS

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.

LEMON BARS

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 21 or 22cm square, shallow baking tin with baking parchment. Put the flour, ground rice and sugar in a bowl with the butter and rub in until fine crumbs form. Stir in the milk with a cutlery knife. Tip into the tin and press down evenly. Bake for 15-20 mins until golden.
• Remove the tin and lower oven to 180C/160C fan/gas 4. Mix the lemon juice and eggs, then sieve into a bowl with the sugar, flour and zest. Whisk to combine, pour over the base, then bake for 10-15 mins until the top is just set. Cool in the tin, dust with icing sugar, then slice.