Tangy Lemon Squares

36% calorie reduction from traditional recipe

Crust:
3/4 cup all-purpose flour
1/3 cup Equal Spoonful*
1/8 teaspoon salt
6 tablespoons cold stick butter or margarine, cut into pieces
1 teaspoon grated lemon peel
1 teaspoon vanilla

Filling:
2 eggs
3/4 cup Equal Spoonful**
1/2 cup lemon juice
4 tablespoons stick butter or margarine, melted
1 tablespoon grated lemon peel

*May substitute 8 packets Equal sweetener

**May substitute 18 packets Equal sweetener

For Crust, combine flour, 1/3 cup Equal Spoonful and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Sprinkle with 1 teaspoon lemon peel and vanilla; mix with hands to form dough.

Press dough evenly on bottom and 1/4-inch up sides of 8-inch square baking pan. Bake in preheated 350 degree F oven 8 to 10 minutes. Cool on wire rack.

For Filling, beat eggs and 3/4 cup Equal Spoonful; mix in lemon juice, butter and 1 tablespoon lemon peel. Pour mixture into baked pastry.

Bake until lemon filling is set, about 15 minutes. Cool completely on wire rack.

Makes 16 servings

Nutrition information per serving: 95 cal., 2 g pro., 5 g carb., 8 g fat, 45 mg chol., 30 mg sodium

Food exchanges: 1/2 starch, 1 1/2 fat