Weight Watchers Lemon Bars
5 WW points for these tangy lemon bars with a crunchy graham crust
Servings: 12 bars
Equipment
- 1 8x8 inch baking pan
Ingredients
- 12 full graham cracker sheets crushed into fine crumb
- 6 tablespoon light butter melted
- 4 large eggs room temperature
- 3 lemons, zested and juiced about 1/2 cup of juice total, 1 tsp zest
- 1 cup granular monk fruit and erythritol blend
- 1/4 cup all-purpose flour sifted
- 2 tablespoons powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Grind the graham crackers into a fine crumb using a blender or food processor. In a large bowl, mix the melted butter and graham cracker crumbs until well combined. When pressed together between your fingers, they should stay together.
- Line an 8-inch square baking pan with parchment or cooking spray. Press the crust into the pan and slightly up the sides. Use the back of a small measuring cup to ensure that it's firmly packed. If the crust isn't packed firmly to the edges, the filling can seep under the crust.
- In a large bowl, whisk together the lemon juice, lemon zest, eggs, sweetener, and flour, until just combined.
- Bake the crust for 8-10 minutes until browned and firm.
- While the crust is still hot, pour the lemon mixture onto the crust.
- Place the dish into the oven and bake for 25-30 minutes until it only slightly jiggles in the center.
- Let the bars cool on the counter for 1 hour then place into the refrigerator to cool for 2 hours until fully chilled. Then, dust with powdered sugar before slicing and serving. Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition
Serving: 65g | Calories: 140kcal | Carbohydrates: 27g | Protein: 3.6g | Fat: 7.1g | Saturated Fat: 3.2g | Cholesterol: 69mg | Sodium: 133mg | Potassium: 64mg | Fiber: 3.6g | Sugar: 5.4g | Calcium: 25mg | Iron: 1.1mg