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.

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 30

Total Time 40

Servings slices

Calories 166kcal

Author Kim

Equipment

Food Processor

Ingredients

Base

1 ¾ cups Almond Meal
¼ cup granulated sweetener that measures like sugar (see note 1)
½ teaspoon sea salt
1 large egg white

Filling

2 teaspoons cornflour
½ cup thickened cream (or heavy cream)
5 large eggs (room temperature)
½ cup granulated sweetener that measures like sugar (see note 1)
½ cup fresh lemon juice

Other

powdered sweetener to dust on top (see note 3)

Metric - US Customary

Instructions

Base:

Add 1 ¾ cups Almond Meal, ¼ cup granulated sweetener that measures like sugar, ½ teaspoon sea salt, 1 large egg white and 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.

Filling:

Add 2 teaspoons cornflour and ½ cup thickened cream (or heavy cream) to a separate clean bowl and whisk using a hand whisker until smooth and combined.
Add in 5 large eggs, ½ cup granulated sweetener that measures like sugar and ½ cup fresh 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.

Notes

Granulated Sweetener: I use Lakanto Monkfruit Classic, however you could use any granulated sweetener that measures like sugar such as granulated stevia.
Lemon: Fresh lemon juice is best for this recipe.
Powdered Sweetener: The brand I use is Lakanto Monkfruit Icing Powder (similar to icing sugar, powdered sugar). Dusting a little on top adds a little additional sweetness to the zesty tang of the lemon bars.

Nutrition