Homemade point lemon bars


  • Land O Lakes Salted whipped butter
  • 6 Tbsp
  • Splenda Magic Baker Brown Sugar Zero Calorie
  • Sweetener
  • 1 cup s, use 2 tbsp of white sweetener
  • for crust and 1 cup for filling
  • Egg
  • 4 item s, large
  • Coffee Mate Zero Sugar Italian Sweet Creme Liquid Coffee Creamer
  • 1/2 cup s
  • King Arthur Flour Flour White Whole Unbleached
  • 1 1/3 cup 1 cup for crust and 1/3 for filling
  • Fresh lemon juice
  • 1/2 cup s
  • Lemon zest
  • 1 Tbsp
  • Lakanto Sugar free pow- dered monkfruit sweetener with erythritol
  • 1/4 cup s
  • Table salt
  • 1/2 tsp pinch of salt


 To make the crust:
  1.  Preheat oven to 350°F. Lightly spray an 8″ x 8″ baking pan with cooking spray.
  2.  In the bowl of a food processor, combine flour, Splenda Sweetener, and salt; pulse to mix. Add butter and pulse until mixture resembles coarse meal.
  3.  Press mixture into prepared pan; bake 20 minutes or until lightly browned.
 To make the filling:
  1.  In a bowl, whisk together eggs and half-and-half. Gradually whisk in Splenda Sweetener and flour until smooth. Whisk in lemon juice and zest.
  2.  Pour filling over hot crust.
  3.  Bake for 15 minutes or until center is set and edges are lightly browned. Cool completely in pan on a wire rack. Dust with powdered sugar, if desired, before cutting into squares.
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