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Sugar Free Lemon Bars
For the crust:
1 1/2 cups all purpose flour
1/3 cup Agave nectar
1/4 tsp salt
1 tbsp lemon zest
1/2 cup unsalted butter, room temperature
Preheat oven to 350 degrees F. Line a 9×9-inch baking pan with aluminum foil. To make the crust use a large mixing bowl and whisk together the flour, Agave nectar, salt, and lemon zest. Cut unsalted butter into cubes and add to flour mixture. Blend with an electric mixer at low speed until crust mixture forms coarse crumbs. Pour crust into baking pan and press mixture down with your fingers or a spoon to create an even layer.
Bake for about 16-19 minutes or until just lightly browned at the edges.
While lemon bar crust is baking, mix the lemon filling. To do this, whisk together all filling ingredients in a large mixing bowl. When the crust is done baking but is still hot, pour in lemon filling mixture. Bake for about 20 minutes, or until lemon filling is set and does not jiggle when the pan is gently shaken. Cool completely before cutting into bars.
Sprinkle bars with sugar free powdered sugar to serve. Please visit our sugar free powdered sugar recipe as I've never seen this in the stores!
For the filling:
4 large eggs
1 1/3 cups Splenda
1 cup lemon juice, freshly squeezed and strained