Shortbread Lemon Bars

Shortbread Lemon Bars

  • Makes20 servings
  • Prep Time25 min
  • Waiting Time40 min
  • Total Time1 hr 5 min
  • Calories146
  • Made withSplenda Granulated Sweetener


    For the shortbread base

    • 225 g cold butter, in small pieces
    • 240 g plain flour
    • ¼ teaspoon baking powder
    • 13 g SPLENDA® Granulated

    For the shortbread base

    • 30 g plain flour
    • 4 eggs
    • Zest of 2 lemons
    • Juice of 2 lemons
    • 35 g SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy146 kcal187.18%
    • Total Fat10.00 g12.82%
    • of which saturates6.20 g2.25%
    • Total Carbohydrate11.00 g4%
    • of which sugars0.00 g0%
    • Protein2.60 g5.2%
    • Salt0.04 g0.01%


    To make the shortbread base


    Line up a baking pan (20 x 30 cm) with parchment paper.


    Using a food processor mix together the butter, Splenda Granulated, and flour.


    Press the mixture evenly into the lined baking pan.


    Bake for 20 to minutes at 180°C or until the sides lightly start to brown.

    For the lemon topping


    Whisk together the Splenda Granulated, flour, eggs, lemon zest, and lemon juice until the Splenda is dissolved.


    Set aside for 10 minutes, whisk again before pouring over the baked shortbread base.


    Bake at 180°C for approximately 20 minutes or until the top is slightly browned and the top layer has set. Set aside to cool completely.


    If desired, sprinkle with extra Splenda Granulated before serving.

    Made with

    Splenda Granulated Sweetener

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