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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 178.4
  • Total Fat: 3.6 g
  • Cholesterol: 25.6 mg
  • Sodium: 245.6 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.2 g

View full nutritional breakdown of Rumbamel's Lemon Crumb Squares calories by ingredient
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Rumbamel's Lemon Crumb Squares

Submitted by: RUMBAMEL

Introduction

I found this in a Taste of home magazine and decided to tinker with it a bit. It sounded so delicious and refreshing with the lemon. I found this in a Taste of home magazine and decided to tinker with it a bit. It sounded so delicious and refreshing with the lemon.
Number of Servings: 24

Ingredients

    -1 box, 18.25 oz, Betty Crocker Lemon Cake mix
    -8 T or 1/2 C or 112g of very cold Smart Balance Light spread with Omega
    -1 large egg

    -2 C or about 50 crushed wheat saltine crackers

    -3 large egg yolks
    -1 can Fat Free Sweetened Condensed Milk (14 oz)
    -1/2 C lemon juice

Directions

--In a large bowl mix your cake mix, Smart Balance Spread and whole egg until crumbly. You might want to use two knives or a pastry cutter because beaters will soften it too much. Stir in crackers. RESERVE 2 C of this mix for the topping later.

--Press the remaining cake mixture in the bottom of a 9 x 13 x 2 lightly sprayed casserole dish and bake at 350 for 18-20 min or until the edges are lightly browned.

--Meanwhile, in a small bowl, beat or whisk the egg yolks, sweetened condensed milk and lemon juice. This will be poured over the cooked cake mix when it is done in the oven. Which is now our crust.

--Now take the reserved crumb mix and sprinkle it over the top. Bake for another 20-25 minutes or until lightly browned. Cool on a wire rack. Cut into bars/squares.

--Makes 24 servings.

--Store in the refrigerator.

--Enjoy!

Serving Size: Makes 24 squares.

Number of Servings: 24

Recipe submitted by SparkPeople user RUMBAMEL.






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