Luscious Lemon Bars (Sugar-Free)

By Hklbrries

One of the hardest parts of life with diabetes is having to be ever-vigilant about indulgences like cookies. Sugar-free varieties may seem doomed to disappoint, but today's increasingly sophisticated selection of sugar substitutes has changed all that.

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"Believe it or not, sometimes sugar-free recipes allow the other flavors—like lemon, cinnamon, peanut butter and, of course, chocolate—to really shine through," says Liz Scott, author of The Complete Idiot's Guide to Sugar-Free Cooking & Baking (Alpha Books, 2012). So, bake up a few batches of these holiday staples and see for yourself just how tasty sugar-free can be.

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Tip: Using cake flour in cookie recipes creates a softer, melt-in-your-mouth consistency.

Ingredients

• 1 1/3 cups all-purpose flour
• 2 tbsp plus 1 1/4 cups granulated sugar substitute
• Pinch salt
• 6 tbsp unsalted butter, diced
• 1/2 cup light cream
• 3 large eggs
• 1 large egg yolk
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest

Details

Servings 16
Adapted from healthcommunities.com

Preparation

Step 1

Preheat oven to 350 F. Coat an 8- or 9-inch square baking pan with cooking spray.

In a medium bowl, combine 1 cup flour, 2 Tbsp sugar substitute and salt.

Add butter and combine mixture into a coarse meal, using a pastry blender or fork.

Press the mixture into the bottom of the prepared baking pan and bake for 15–20 minutes or until the crust is lightly browned.

Meanwhile, in a medium bowl, whisk together light cream, eggs and egg yolk. Add the remaining 1/3 cup flour and 1 1/4 cups sugar substitute, and whisk to combine. Stir in the lemon juice and lemon zest and pour into hot crust.

Bake the bar mixture for 12–15 minutes or until center is set and edges are lightly golden.

Cool completely before slicing and removing from pan.

Nutritional Information:
Per bar
116 calories
3 g protein
11 g carbohydrates
0.3 g fiber
2 g sugar
7 g fat
4 g saturated fat
63 mg cholesterol
26 mg sodium