Diabetic Recipes
Tangy Lemon Squares
Yield: 16 servings
36% calorie reduction from traditional recipe
Ingredients
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 extract
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
Instructions
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 extract; mix with hands to form dough.
- Press dough evenly on bottom and 1/4 inch up sides of an 8 inch square baking pan.
- Bake in preheated 350 degrees F oven for 8 to 10 minutes.
- Cool on wire rack.
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.
Notes
* May substitute 8 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Nutrition
Per serving: 95 cal., 2 g pro., 5 g carb., 8 g fat, 45 mg chol., 30 mg sodium
Exchanges: 1/2 starch, 1 1/2 fat
Attribution
Recipe and photo used with permission from: Equal Sweetener