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Lemon Cream Bars

Diabetic.Foodie's picture
  Margarine 1⁄3 Cup (5.33 tbs)
  Granulated sugar replacement 2 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Eggs 2
  All purpose flour 2 Teaspoon
  Granulated fructose 1⁄4 Cup (4 tbs)
  Granulated sugar replacement 3 Teaspoon
  Fresh lemon juice 3 Tablespoon
  Finely shredded lemon peel 2 Teaspoon
  Baking powder 1⁄4 Teaspoon

Base: Combine margarine and sugar replacement in a mixing bowl.
Beat to blend.
Beat in flour until mixture is crumbly.
Press into the bottom of an 8 x 8 in. (20 x 20 cm) baking pan.
Bake at 350°F (175°C) for 15 to 17 minutes, or until lightly browned.
Remove from oven.
Filling: Combine eggs, flour, fructose, sugar replacement, lemon juice, lemon peel, and baking powder in a mixing bowl.
Beat for 2 minutes.
Pour over base layer.
Return to oven, and bake about 20 minutes more, or until set.
Cool on rack.

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