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

1. 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 an 8 inch square baking pan.
3. Bake in preheated 350 degrees F oven for 8 to 10 minutes.
4. Cool on wire rack.

Filling

1. Beat eggs and 3/4 cup Equal Spoonful; mix in lemon juice, butter and 1 tablespoon lemon peel. Pour mixture into baked pastry.
2. Bake until lemon filling is set, about 15 minutes.
3. 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