Splen-did Lemon Bars

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 147.1
  • Total Fat: 9.0 g
  • Cholesterol: 68.2 mg
  • Sodium: 49.2 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.3 g

View full nutritional breakdown of Splen-did Lemon Bars calories by ingredient
Submitted by:


Number of Servings: 18

Ingredients

    2 cups all purpose flour
    1/2 cup Splenda
    2 tablespoons all purpose flour
    1/4 teaspoon salt
    3/4 cup butter
    4 eggs, lightly beaten
    1 1/2 cups Splenda
    3 tablespoons all purpose flour
    1 teaspoon finely shredded lemon peel
    3/4 cup lemon juice
    1/4 cup 2% milk
    powdered sugar (optional-not included in nutritional value)

Directions

1. Preheat oven to 350 degrees. Grease a 13x9x2 inch baking pan. In a bowl combine the 2 cups flour, the 1/2 cup Splenda, the 2 tablespoons flour, and salt. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture into the bottom of prepared pan. Bake 18-20 minutes or until edges are golden.

2. Meanwhile, for filling, in a medium bowl stir together eggs, remaining Splenda, 3 tablespoons flour, lemon peel, lemon juice, and milk. Pour filling over hot crust. Bake for 15 to 20 minutes more or until center is set.

Cook completely in pan on a wire rack. Sift with powdered sugar. Cut into bars. Cover and store in the refridgerator.

Makes 18 bars.

1/4 cup powdered sugar equals:

Nutrition Facts

Splen-did Lemon Bars

18 Servings



Amount Per Serving


Calories 153.5

Total Fat 9.0 g

Saturated Fat 5.2 g

Polyunsaturated Fat 0.5 g

Monounsaturated Fat 2.7 g

Cholesterol 68.2 mg

Sodium 49.2 mg

Potassium 45.9 mg

Total Carbohydrate 18.3 g

Dietary Fiber 0.5 g

Sugars 2.1 g

Protein 3.3 g


Vitamin A 7.4 %

Vitamin B-12 2.1 %

Vitamin B-6 1.4 %

Vitamin C 8.0 %

Vitamin D 1.4 %

Vitamin E 1.4 %

Calcium 1.5 %

Copper 1.5 %

Folate 9.0 %

Iron 5.1 %

Magnesium 1.4 %

Manganese 5.7 %

Niacin 4.8 %

Pantothenic Acid 2.3 %

Phosphorus 4.0 %

Riboflavin 8.3 %

Selenium 12.8 %

Thiamin 9.1 %

Zinc 1.6 %


Number of Servings: 18

Recipe submitted by SparkPeople user LIVING4HIM2DAY.

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