Sugar-Free Lemon Bars with Baby Yoda Grapes

Hubby was craving for something lemony so I made sugar-free lemon bars for a simple birthday bake for him! A super early birthday bake because year-end schedule looks set to be really busy!

He's a Star Wars fan so I took the chance to decorate the plain bars with a healthier but cute topper, baby Yoda grapes!

Aren't they cute?

Many thanks to Melly for sharing her tutorial on how to assemble these. Do check out her Instagram account @mellyeatsworld to see her amazing work!

I adapted the lemon bar recipe from Sally's blog post over here.

I made a few changes to the recipe:

1. Used erythritol instead of white sugar for a sugar-free bake. Note that erythritol tends to leave an "icy" mouth feel so feel free to use other types of sugar if you wish.

2. Added lemon zest in the shortbread and lemon custard.

3. Reduced amount of sugar

4. Replaced plain flour with cake flour for a more tender bite.

I also used half recipe as my glass tray was 10x7".

Sugar-free lemon bars

Ingredients (makes one 10x7"tray):

Shortbread

115g unsalted butter

45g erythritol (or replace with regular castor sugar)

1/4 tsp salt

1 tsp vanilla bean paste

132g cake flour (or plain flour)

1/2 lemon zest

Lemon filling

180g erythritol (or castor sugar)

3 large eggs (65g or more with shell on)

120g lemon juice (about 2 large lemons)

1.5 lemon zest

23g cake flour

1. Preheat oven to 160C. Line bottom and sides of glass tray with parchment paper large enough to leave an overhang over the edges.

2. Make shortbread crust. Mix melted butter, sugar, vanilla, salt and zest in a bowl. Add flour and stir to combine. Press into pan. Bake 20 min or until edges lightly browned. Poke shallow holes over top of warm crust using fork.

3. Make lemon filling. Sift together zest, sugar and flour. Whisk in warm eggs (around 40C, helps to dissolve sugar), then lemon juice until combined.

4. Pour filling over warm crust. Bake for 18-22min or until center no longer jiggles. Cool completely before refrigerating for 2 hours or overnight. 

5. Once cooled, lift parchment off pan using overhang on the sides. Cut off the uneven edges. Dust with powdered sugar (I used a sugar-free option) and cut into squares before serving.

Hubby couldn't stop snacking on the cut off pieces as I was still working 😆.

If you are a fan of lemon, do give this simple bake a try !

with lots of love,

Phay Shing