MAKES 24 BARS / PREP: 10 MINUTES / COOK: 35 MINUTES / TOTAL: 45 MINUTES
A tangy, tart lemon dessert makes for a delightful and refreshing treat. You don’t have to worry about going overboard with your sugar intake while eating these lemon bars. They’re made with stevia extract to keep calories and carbohydrates at a minimum. While coconut oil should be restricted in the diet because it’s a saturated fat, it’s an excellent alternative, when used in moderation, to butter and lard. Here it makes a crispy crust possible.
For the crust
Nonstick cooking spray
1 cup whole-wheat pastry flour
¼ cup stevia baking blend
¼ cup coconut oil
For the lemon filling
2 egg yolks
½ cup stevia baking blend
Juice of 4 lemons
2 tablespoons coconut oil
TO PREPARE THE CRUST
1 Preheat the oven to 350°F. Spray a 9-by-13-inch baking pan with cooking spray.
2 In a medium mixing bowl, use a hand blender on medium-high speed to blend the flour, stevia, and coconut oil until the mixture becomes coarse.
3 Transfer the mixture to the baking pan, pressing it into the bottom to form a thin, even layer.
4 Bake for 20 minutes, or until the crust begins to turn a golden brown. Remove the pan from the oven but do not turn off the oven. Allow the crust to cool for about 5 minutes before adding the filling.
TO PREPARE THE LEMON FILLING
1 While the crust bakes, in a small saucepan, whisk the eggs, egg yolks, and stevia until well combined. Place the pan over medium heat, and stir in the lemon juice and coconut oil. Cook the filling for 5 minutes, stirring frequently, until the mixture thickens.
2 Pour the filling over the baked crust, and bake for an additional 14 to 15 minutes. It is done when the edges begin to brown and the filling has solidified.
3 Cool completely, cut into 24 bars, and serve.
Per Serving (1 bar): Calories: 55 Total fat: 4g Sodium: 13mg Total carbs: 4g Sugar: 7g Fiber: 1g Protein: 2g