Creamy Lemon Bars Sugar Free

By Rachelle

Ingredients

• CRUST:
• 1 C. Flour
• 2 Tbsp. Splenda
• 1/8 tsp. Salt
• 6 Tbsp. cold Butter,
• cut into 1/2 inch pieces
• FILLING:
• 4 Large Eggs
• 1/2 C. half and half
• 1 1/4 C. Splenda
• 1/3 C. Flour
• 1 Tbsp. Lemon Peel
• 1/2 C Lemon Juice

Preparation

Step 1

Heat oven to 350º.
Lightly spray an 8 X 8" pan with
cooking spray; set aside.
CRUST:
Combine flour, Splenda, and salt in
a Food Processor bowl; pulse 2 to 3
times. Add butter; pulse until
mixture resembles coarse meal.
Press mixture into prepared pan.
Bake 20 minutes or until crust
is lightly brown.
FILLING:
Whisk together eggs, & 1/2 and 1/2
in a medium bowl; gradually whisk
in Splenda and flour. Whisk in
lemon peel and lemon juice; pour
over hot crust. Bake 15 minutes more
or until center is set and edges are
lightly brown. Cool completely in
pan on wire rack. Dust with powdered
sugar if like. Cut into 2" squares.