On Sun, 30 Nov 2003 02:19:08 GMT, "recipes" wrote:

LEMON SQUARES

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


(recipe omitted)

With all that flour and sugar, those lemon squares don't look especially
diabetic-friendly. Here's a recipe for lemon squares originally posted by
Nancy Huffines in alt.support.diet.low-carb:

Nancy's Low Carb Lemon Squares (bar cookies)

Crust:
3/4 cup almond flour
1/4 cup oat flour
1/2 cup Splenda
1/2 cup softened butter
1/2 teaspoon guar or xanthan gum (optional, just helps hold it together
better)

Filling:
2 large eggs
1 cup Splenda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice

Blend crust ingredients and pat into a Pam sprayed 8x8 baking pan. Bake for
about 18 minutes or until very lightly browned and set (not shiny any
more).

Beat the ingredients for the filling (topping) for about a minute, pour
evenly over the pre-baked crust and bake again for about 15-20 minutes or
until barely browned and set. Let cool at room temperature, cut into 16
even squares, eat one and cover the rest. Keep cool in the refrigerator.

.................................................. ..................

The full thread starts at this link:
http://www.google.com/groups?q=group....rr.com&rnum=1
(shorter url: http://tinyurl.com/x3ja)
A later message in the thread lists the carb count at 2.549 g per serving
(assuming 16 servings).

Later another poster made the lemon squares using the zero-carb syrup
concentrate from www.locarber.com instead of the splenda, reducing the carb
count even further:
http://www.google.com/groups?q=group...guy.com&rnum=1
(shorter url: http://tinyurl.com/x3jl)

Em