Line up a baking pan (20 x 30 cm) with parchment paper.
Shortbread Lemon Bars
Shortbread Lemon Bars
- Makes20 servings
- Prep Time25 min
- Waiting Time40 min
- Total Time1 hr 5 min
- Calories146
- Made withSplenda Granulated Sweetener
Ingredients
For the shortbread base
- 225 g cold butter, in small pieces
- 240 g plain flour
- ¼ teaspoon baking powder
- 13 g SPLENDA® Granulated
For the shortbread base
- 30 g plain flour
- 4 eggs
- Zest of 2 lemons
- Juice of 2 lemons
- 35 g SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy146 kcal187.18%
- Total Fat10.00 g12.82%
- of which saturates6.20 g2.25%
- Total Carbohydrate11.00 g4%
- of which sugars0.00 g0%
- Protein2.60 g5.2%
- Salt0.04 g0.01%
Instructions
To make the shortbread base
1
2
Using a food processor mix together the butter, Splenda Granulated, and flour.
3
Press the mixture evenly into the lined baking pan.
4
Bake for 20 to minutes at 180°C or until the sides lightly start to brown.
For the lemon topping
5
Whisk together the Splenda Granulated, flour, eggs, lemon zest, and lemon juice until the Splenda is dissolved.
6
Set aside for 10 minutes, whisk again before pouring over the baked shortbread base.
7
Bake at 180°C for approximately 20 minutes or until the top is slightly browned and the top layer has set. Set aside to cool completely.
8
If desired, sprinkle with extra Splenda Granulated before serving.
Made with
Splenda Granulated Sweetener
