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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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1385 Calories from Fat 617

% Daily Value*

Total Fat 69 g106.6%

Saturated Fat 13.6 g68%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 264.2 mg11%

Total Carbohydrates 169 g56.3%

Dietary Fiber 4.9 g19.5%

Sugars 23.1 g

Protein 27 g54%

Vitamin A 61.8% Vitamin C 56.1%

Calcium 18.4% Iron 46.4%

*Based on a 2000 Calorie diet

Lemon Cream Bars Recipe