Lemon bars are one of my favorite summer desserts. But the amount of sugar and white flour in most lemon bar recipes is astounding! So I spent the whole summer perfecting this healthy version that uses HALF of the usual amount of white flour and replaces sugar with a Stevia baking blend (I use Truvia Baking Blend but any baking blend will do as long as it is a blend, not straight Stevia or other sweetener). So calories, carbs, and sugar are all greatly reduced but the flavor is still yummy.
Now lemon bars are a Fall treat! Better late than never.
The addition of almond flour and sliced almonds to the crust makes it wonderfully light and crunchy. The filling is smooth and light, tart and lemony (I don’t care for really sweet lemon bars). Bon appetit! May be a good addition to your Thanksgiving table.
Makes 16 servings
Nonstick cooking spray
1/2 cup all purpose flour
1/4 cup almond flour
1/4 cup sliced almonds
1 1/2 tbsp Truvia Baking Blend
1/2 stick (4 oz) cold butter, diced into tiny cubes
2 tbsp all purpose flour
1/3 cup Truvia Baking Blend
2 large eggs
1 large egg white
1 tsp grated lemon zest
1/2 cup fresh lemon juice
1 tbsp powdered sugar
Heat oven to 350.
Coat an 8×8″ baking pan with nonstick spray.
In a small mixing bowl, combine all purpose and almond flours, the almonds, and Truvia Baking Blend. With a pastry cutter or sharp knife, cut in diced butter until mixture is crumbly.
Pat flour mixture into bottom of sprayed pan and bake for 10 to 15 minutes, or until crust just begins to brown. Remove from oven and reduce oven temperature to 325.
Juice and zest lemons. In a mixing bowl, add flour and Truvia and stir to combine. Whisk in lemon zest and juice, eggs and egg white, until completely blended and smooth.
Pour lemon and egg mixture over baked crust. Bake at 325 for 15 to 20 minutes, or until edges begin to brown and center is set.
Cool in pan on a wire rack. When completely cooled, sprinkle or sift powdered sugar over top (optional). Refrigerate for at least an hour before serving.