Sugar-free lemon bars with a rich pastry crust topped with sweet-tart lemon custard.
3/4 cup all-purpose flour
2 1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal® Spoonful™
2 1/4 teaspoons cornstarch
1/8 teaspoon salt
6 tablespoons cold margarine, cut into pieces
3/4 teaspoon vanilla extract
1 teaspoon lemon rind
2 large eggs
5 1/2 teaspoons Equal® for Recipes or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful™
1/4 cup plus 2 tablespoons lemon juice
4 tablespoons margarine, melted, cooled
1 tablespoon grated lemon rind
- For Rich Pastry: Combine flour, Equal®, cornstarch and salt in medium bowl; cut in margarine until mixture resembles coarse crumbs. Sprinkle with vanilla and lemon rind; mix with hands to form dough.
- Press dough evenly on bottom and 1/4-inch up side of 8-inch square baking pan. Bake in preheated 350°F (175°C) oven until lightly browned, about 10 minutes. Cool on wire rack.
- For Lemon Filling: Beat eggs and Equal®; mix in lemon juice, margarine, and lemon rind. Pour mixture into baked pastry.
- Bake in preheated 350°F (175°C) oven until lemon filling is set, about 15 minutes. Cool on wire rack.
Makes 16 squares.
Nutritional Information Per Serving (1/16 of recipe; 1 square): 104 cal., 1 g pro., 7 g carbo., 8 g fat, 27 mg chol., 109 mg sodium.
Food Exchanges: 1/2 bread, 1 1/2 fat.
Recipe and photograph provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.