Lemon Squares for Diabetics
Source of Recipe
American Diabetes Association
Recipe Introduction
Nutritional analysis per 1-square serving: 106 calories, 3 grams fat, 1 gram saturated fat, 29 milligrams cholesterol, 18 grams carbohydrates, 2 grams protein. Exchanges per serving: 1 carbohydrate, 1/2 fat
List of Ingredients
1 cup cake flour
2 Tbsp granulated sugar
1 tsp grated lemon zest
1 Tbsp unsalted butter
2 Tbsp canola oil
3 Tbsp low-fat(1%)buttermilk
3 Tbsp all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
2 eggs
2/3 cup granulated sugar
1/3 cup fresh lemon juice
Recipe
Preheat oven to 350 degrees. Spray an 8-by-8-inch baking pan with nonstick cooking spray.
In a small bowl, toss together the cake flour, 2 tablespoons sugar and zest. With a pastry blender or two 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 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 2/3 cup 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.
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