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LEMON SQUARES

Source of Recipe

Forbidden Foods Diabetic Cooking - e-mail
LEMON SQUARES

Yield: 16 servings (1 square per serving)

- 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

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, 13-15 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.

1 square equals: Calories: 106, Fat: 3 g, Cholesterol: 29 mg, Sodium: 42 mg, Carbohydrate: 18 g, Dietary Fiber: 0 g, Sugars: 10 g, Protein: 2 g ++++ Exchanges: 1 Carbohydrate, 1/2 Fat ++++ WWP: 2