Print Recipe

Tangy Lemon Squares

RG

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

* May substitute 8 packets Equal sweetener

** May substitute 18 packets Equal sweetener

Instructions

  1. 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 extract; mix with hands to form dough.
  2. Press dough evenly on bottom and 1/4-inch up sides of 8-inch square baking pan.
  3. Bake in preheated 350 degree F oven 8 to 10 minutes.
  4. Cool on wire rack.
  5. 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.
  6. Bake until lemon filling is set, about 15 minutes.
  7. 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

Recipe and photo credit: Equal Sweetener


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