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
- 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.
- To make the crust, add cereal, honey, cinnamon and melted butter to a food processor and pulse until it turns into crumbs.
- Evenly press the cereal mixture in the prepared pan and bake for 8 minutes. Set aside
- 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.
- Pour filling into the crust and bake for 45-50 minutes or until the center of the bars no longer jiggle.
- Allow bars to cool at room temp on wire rack and then transfer to refrigerator to chill for 3-4 hours or overnight.
- 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.
- Store in refrigerator.