Lemon Bars
We have loved these for years and now that we make them sugar-free, everyone can enjoy them.
Crust:
1 cup flour
¼ cup xylitol
½ cup butter or margarine
1. Stir flour and xylitol together and add butter to make a pie dough consistency.
2. Press into ungreased, 8-inch square pan.
3. Bake for 15-20 minutes at 325
4. While the crust is baking prepare the lemon filling.
Filling:
2 eggs
1 Cup xylitol
¼ Cup lemon juice
Beat together then add:
2 Tab. flour
¼ tsp. baking powder
Pour over hot crust and place back in the oven at the same temperature for another 15- 20 minutes.
After baking, sprinkle with a little xylitol If you like. When they’ve cooled completely cut into thin bars, about 16 to a pan.
This recipe is easy to double for a 13x9 inch pan if you need a lot. They also freeze well. Just be sure to place wax paper or plastic wrap between the cookie layers.