Lemon Bars with a crust


Lemon Bars with a crust
9 Servings – 3 weight watchers points per serving


  • Crust:
  • 106 grams of high protein pancake mix I use Kodiak Buttermilk Flapjack & Waffle Mix
  • 3 tbsp of white sugar replacement like Lakanto Monkfruit
  • 1 tsp of vanilla extract
  • 3 tbsp of lite butter spread I use Imperial 27% vegetable oil
  • Lemon filling:
  • 3 tbsps. plus 2 tsps. of sugar real sugar
  • 2 tbsp of white sugar replacement
  • 2 tsp lemon zest
  • 3 large eggs
  • 2 tbsp melted butter spread
  • 1/3 cup fresh lemon juice
  • 1 tbsp All Purpose Flour


  1. Preheat oven to 350°, grease then line an 8×8 baking dish with parchment paper, leaving a 2” overhang(handles).
  2. In a medium bowl add all crust ingredients, using a fork, smash butter into pancake mix until you have a sandy texture. You might need to press the remaining mixture together with your fingertips.
  3. Press evenly into prepared dish, bake 12-15 minutes. Remove from oven when light golden brown.
  4. Make the filling while the crust is baking.
  5. Use the same bowl if you wish, just wipe clean first. Add sweeteners and zest stir to combine. Add the eggs, whisk for 20 seconds, then add the cooled, melted butter and lemon juice, whisk, finally whisk in flour, pour over crust.
  6. Bake for 12–15 minutes. When the center is stable, remove. Let the dish cool for 45 minutes. Before serving, wrap in tinfoil and chill for at least an hour. Dust with powdered sugar replacement before slicing.


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