Lemon Squares
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Crust:1/3 cup butter1/3 cup Ideal (sugar substitute)1 cup All Purpose FlourFiling:3 egg whites1 cup Ideal2 TBSP All Purpose Flour1/2 tsp Baking Powder1/4 Lemon Juice ( juice from 2 medium lemons) I like to divide the zest 1/2 into crust and 1/2 into the filling)
Preheat oven to 350 F
For the Base:
Cream butter with sugar substitute until mixture is light in color and fluffy. Mix in flor and knead together. Press evenly into the bottom of an 8" baking dish that has been lined with parchment paper. Bake for 20 minutes or until lightly browned.
For the filling:
Beat the eggs with the sugar substitute. Combine the flour with the baking powder in a small bowl and stir into the egg mixture. Add lemon juice (and zest) and pour the mixture over the base and return to oven for 20 more minutes.
Lift the "cake" from the pan by the parchment paper to help you lift. Cool and cut into 4 rows by 4 rows.
Number of Servings: 16
Recipe submitted by SparkPeople user SOUTHERNMZ101.
For the Base:
Cream butter with sugar substitute until mixture is light in color and fluffy. Mix in flor and knead together. Press evenly into the bottom of an 8" baking dish that has been lined with parchment paper. Bake for 20 minutes or until lightly browned.
For the filling:
Beat the eggs with the sugar substitute. Combine the flour with the baking powder in a small bowl and stir into the egg mixture. Add lemon juice (and zest) and pour the mixture over the base and return to oven for 20 more minutes.
Lift the "cake" from the pan by the parchment paper to help you lift. Cool and cut into 4 rows by 4 rows.
Number of Servings: 16
Recipe submitted by SparkPeople user SOUTHERNMZ101.
Nutritional Info Amount Per Serving
- Calories: 71.6
- Total Fat: 3.9 g
- Cholesterol: 10.3 mg
- Sodium: 11.4 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 0.9 g
- Protein: 2.1 g
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