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

"recipes" > wrote in message
...
> LEMON SQUARES
>
> Yield: 16 servings (1 square per serving)
> Source: "Forbidden Foods Diabetic Cooking"

<snip>

Nothing "diabetic" about this recipe!

--
Type 2
http://users.bestweb.net/~jbove/

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