Sugar Free Lemon Sheet Cake 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
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- 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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- 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.
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