Lower Sugar Lemon Bars
Bright, zesty, and perfect for satisfying your sweet tooth without overloading on sugar, these Lower Sugar Lemon Bars are a healthier twist on the classic dessert. Featuring a buttery, crumbly crust and a luscious lemon filling bursting with fresh citrus flavor from real lemon juice and zest, this recipe uses powdered and granulated sweetener alternatives like monk fruit or erythritol to keep the sugar content low without compromising on taste. With just 15 minutes of prep time and a total bake time of 35 minutes, these bars are surprisingly easy to make and ideal for slicing into bite-sized squares for any gathering. Finished with an optional dusting of powdered sweetener, these guilt-free lemon bars are a crowd-pleasing treat that strike the perfect balance between tart and sweet.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 190 grams All-purpose flour
- 40 grams Powdered sweetener (or powdered sugar replacement)
- 0.25 teaspoons Salt
- 3 Large eggs
- 75 grams Granulated sweetener (e.g., monk fruit or erythritol)
- 120 milliliters Lemon juice
- 1 tablespoon Lemon zest
- 0.5 teaspoons Baking powder
- 10 grams Powdered sweetener (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy lifting.
In a mixing bowl, combine the softened unsalted butter, 140g of all-purpose flour, 40g of powdered sweetener, and salt. Use a pastry cutter or your hands to mix until a crumbly dough forms.
Evenly press the dough into the prepared pan to form a flat crust. Use the back of a spoon or your hands to smooth it out.
Bake the crust in the preheated oven for about 15 minutes, or until lightly golden. Remove it from the oven and let it cool slightly.
While the crust bakes, prepare the lemon filling. In a medium bowl, whisk together the eggs, granulated sweetener, lemon juice, and lemon zest until smooth.
Sift the remaining 50g of all-purpose flour and baking powder into the wet ingredients. Whisk until fully combined and no lumps remain.
Pour the lemon filling over the slightly cooled crust, spreading it evenly.
Return the pan to the oven and bake for an additional 20 minutes, or until the filling is set and no longer jiggles in the center.
Remove the pan from the oven and let the lemon bars cool completely in the pan. Then, transfer the pan to the refrigerator and chill for at least 2 hours to make slicing easier.
Use the parchment overhang to lift the bars from the pan. Slice into 12 even squares and dust with the optional powdered sweetener for garnish before serving.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 284.3 g | 103% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 53.5 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 156 mg | 12% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 578 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
