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lemon bar one close up

Easy lemon bars

  • Author: Karen

Description

These easy lemon bars are light, low calorie, low sugar and packed with nutrients like fiber and omega 3s! It’s like eating lemonade with a fork!


Scale

Ingredients

For the crust:

  • 2 cups organic bran cereal (I used Nature’s Path Flax Plus Multibran Flakes)
  • 1 teaspoon honey
  • 1/2 teaspoon cinnamon
  • 2 tablespoons unsalted butter

For the filling:

  • 6 oz. light cream cheese
  • 5.3 oz. plain greek yogurt
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature
  • 1/3 cup Swerve confectioners
  • 1/3 cup fresh lemon juice (approx. 2 lemons)
  • 1 teaspoon lemon zest (approx. 1 lemon)
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 300 degrees. Line the bottom of an 8 by 8 pan with aluminum foil or parchment, leaving it to hang over sides to easily pull bars from pan. Set aside.
  2. To make the crust, add cereal, honey, cinnamon and melted butter to a food processor and pulse until it turns into crumbs.
  3. Evenly press the cereal mixture in the prepared pan and bake for 8 minutes. Set aside
  4. To make the filling, beat the cream cheese with a hand held or stand mixer until smooth (about 1 minute). Beat in yogurt until combined. Then add eggs and egg yolk until combined. Lastly beat in swerve, lemon juice, lemon zest and vanilla extract and mix until no lumps appear.
  5. Pour filling into the crust and bake for 45-50 minutes or until the center of the bars no longer jiggle.
  6. Allow bars to cool at room temp on wire rack and then transfer to refrigerator to chill for 3-4 hours or overnight.
  7. Once chilled, lift the foil out of pan using the overhang on the sides and cut into squares, wiping the knife blade with a paper towel after each cut.
  8. Store in refrigerator.