LEMON SQUARES

Yield: 16 servings (1 square per serving)
Source: "Forbidden Foods Diabetic Cooking"


INGREDIENTS

- 1 cup cake flour
- 2 tablespoons granulated sugar
- 1 teaspoon grated lemon zest
- 1 tablespoon unsalted butter
- 2 tablespoons canola oil
- 3 tablespoons low-fat (1%) buttermilk
- 3 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 eggs
- 2/3 cup granulated sugar
- 1/3 cup fresh lemon juice

DIRECTIONS

Preheat the oven to 350 degrees F. Spray an 8 x 8-inch
baking pan with non-stick cooking spray.

In a small bowl, toss together the cake flour, 2 tablespoons
sugar, and zest. With a pastry blender or 2 knives, cut the
butter into the flour mixture until crumbly. Gradually add
the oil, stirring with a fork until well blended. Sprinkle
with the buttermilk and stir just until the dough begins to
hold together.

Press the dough into the bottom of the prepared baking pan.
Bake until light golden along the edges, 13 to 15 minutes.

In a small bowl, whisk together the flour, baking powder,
and salt; set aside.

In a large bowl, beat the eggs with the sugar and lemon
juice until frothy. Add the reserved flour mixture and
beat just until smooth, about 30 seconds. Pour the mixture
over the hot crust and bake until the top is set and the
edges are lightly browned, about 15 minutes. Cool completely
in the pan and cut into 16 squares.

Nutritional Information Per Serving (1 square):
Calories: 106, Fat: 3 g, Cholesterol: 29 mg, Sodium: 42 mg,
Carbohydrate: 18 g, Dietary Fiber: 0 g, Sugars: 10 g, Protein: 2 g
Diabetic Exchanges: 1 Carbohydrate, 1/2 Fat