Sugar Free Lemon Bars Food

SUGAR FREE LEMON BARS

Steps:

• Put all the ingredients for the base 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.
• Add cornflour and cream to a bowl and whisk using a hand whisker until smooth and combined.
• Add in the eggs, sweetener and 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.

LUSCIOUS SUGAR-FREE LEMON BARS

Steps:

• Preheat oven to 350°F.
• Spray 11 x 7 biscuit pan with cooking spray.
• In medium bowl combine 1 cup crumbs, 1/4 cup Splenda and margarine.
• Mix until mixture is crumbly.
• Carefully pat into bottom of buttered pan.
• Bake for 5 minutes and remove.
• In the meantime, beat the eggs until they are foamy (this is important when using Splenda).
• Stir in sour cream and lemon juice.
• Add remaining 1 cup of Splenda, flour and baking powder.
• Mix well to combine and pour over baked crust.
• Bake another 10 minutes.
• Evenly sprinkle remaining 2 tablespoons graham cracker crumbs over top.
• Lightly spray crumbs with butter flavor cooking spray. Continue baking for 8 minutes more.
• Cool on wire rack for at least 10 minutes.

SUGAR FREE LEMON RASPBERRY BARS

Steps:

• Preheat oven to 350 degrees. Grease a 8x8 inch baking pan with butter.
• In a medium bowl, mix together SPLENDA Granular, flour and salt with light butter until mixture is crumbly. Do not overmix.
• Press dough into prepared baking pan.
• Bake 15 to 20 minutes or until lightly browned. The crust is ready.
• In another medium bowl, stir SPLENDA Granular and flour. Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly; add lemon peel.
• In a small bowl, stir raspberry preserves until liquefied. Spread evenly over warm crust.
• Gently pour lemon mixture over preserves. Bake 20 to 25 minutes.
• Remove from oven and allow to cool before chilling.
• Chill in refrigerator 2 hours before serving.