#Comfort Cooking

Luscious Lemon Bars [sugar free]

March 28, 2017

The sugar substitute lemon bars are really good, too!


For the crust:
1/2 pound unsalted butter (that's TWO sticks), at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 tsp kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar (Stevia 1 cup = 1/2 cup)
2 Tb grated lemon zest (4-6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Here are the How-to's:
  • Preheat the oven to 350 degrees
  • For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.  Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.  Dump the dough onto a well-floured board and gather into a ball.  Flatten the dough with floured hands and press it into a 9 x 13 baking sheet, building up a 1/2 inch edge on all sides.  Chill - and go read a book.
  • Bake the crust for 15-20 minutes, until very lightly browned.  Let cool on a wire rack.  Leave the oven on.
  • For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.  Pour over the crust and bake for 30 to 35 minutes, until the filling is set.  Let cool to room temperature.
  • Cut into triangles and dust with confectioners' sugar.  (Now, that's my kind of dusting!)
Thanks for stopping by!  You're just in time for this treat.


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