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Preheat your oven to 350℉ (177℃).
Whisk the dry crust ingredients together in a medium-sized bowl.
Add in the wet ingredients and mix with a spatula until a dough forms.
Line an 8x8 in. square baking tray with parchment paper and coat it with non-stickbaking spray.
Add the ball of dough to the tray and press it outwards so that it covers the bottom of the tray.
Bake the crust for about 10 minutes - Start preparing the filling while it's cooking.
FILLING: In a medium-sized bowl, whisk the wet ingredients until creamy & combined.
Then add in the dry filling ingredients, and whisk again - The filling should be “wet”.
Pour the filling on top of the crust.
Bake for 20-25 minutes or until the edges just start to pull away from the parchment paper.
Let them cool completely before placing in the fridge.
Refrigerate for at least an hour - and up to several days - then then cut into 9 lemon bars.
Sift Confectioners Swerve over the top of the bars just before serving.
The bars are best served chilled. Store covered in the fridge.