Makes - 3 dozen bars
Preparation Time: 15 minutes
Cooking Time: 30-40 minutes
2 cups all-purpose flour [used 1 cup AP & 1 cup white whole wheat]
1 cup (2 sticks) butter [used Spectrum - non-hydrogenated shortening]
1/2 cup powdered sugar, plus additional for dusting
1 Tblspn plus 1 tsp grated lemon peel, divided
1/4 tsp salt [used 1/8 tsp salt]
1 cup granulated sugar [used heaping 1/2 cup Splenda blend]
1/3 cup fresh lemon juice
1. Preheat oven 350ºF. Grease 13x9" baking pan; set aside.
2. Place flour, butter, 1/2 cup powdered sugar, 1 teaspoon lemon peel and salt in food processor. Cover; process until mixture forms coarse crumbs. Press mixture evenly into prepared baking pan. Bake 18 to 20 minutes or until golden brown.
3. Meanwhile, beat granulated sugar, eggs, lemon juice and remaining 1 tablespoon lemon peel in medium bowl with electric mixer at medium speed until well blended.
4. Pour mixture evenly over warm crust. Return to oven; bake 18 to 20 minutes or until center is set and edges are golden brown. Remove pan to wire rack; cool completely. Dust with additional powdered sugar; cut into 2 x 1-1/2" bars. Store tightly covered at room temperature. Do not freeze.
Exchanges: 1 starch / 1 fat
Calories - 105 Sodium - 72mg
Calories from Fat - 50 Total Carbs - 13g w/net carbs -12.5g
Total Fat - 6g Dietary Fiber - <1g
Saturated Fat - 3g Sugar - 7.3g
Cholesterol - 31mg Protein - 1g
By making the ingredient adjustments, the Nutrition Facts are as follows:
Calories - 50 Sodium - 13mg
Calories from Fat - 4 Total Carbs - 9.6g
Total Fat - 0.4g Sugar - 4.5g
Cholesterol - 16mg Protein - 1.3g
Source: Favorite Brand Name Diabetic Cooking - Desserts
- Because of using the non-hydrogenated Spectrum, the crust baked faster and ended up tasting like it was slightly scorched. Next time I will only bake it for 12 minutes.
- Even though grated lemon was added to the crust, as well as in the filling, it didn't taste as nice and tangy as I would have liked. Definitely will add more grated lemon to both the crust and filling.
- Though whole wheat flours are healthier, for diabetics they are not a friend. Whole wheat flours & breads (same with white flour/breads) are higher in carbs & have a higher glycemic index - both which raise blood sugar. Flours recommended - barley, buckwheat, oat and sourdough starter, as well as sourdough bread & whole grain breads have a low glycemic index. [Talk about being surprised. So now to use up my white whole wheat and whole wheat flour in baked goods and breads for others.