Lemon Raspberry Bars
Ready In: 55 mins
Serves: 16
Yields: 16 bars
Ingredients
CRUST
- 3⁄4 cup sugar substitute (splenda)
- 3⁄4 cup all-purpose flour
- 1⁄4 cup light butter
- 1 pinch salt
FILLING
- 2 tablespoons all-purpose flour
- 1 1⁄4 cups sugar substitute (splenda)
- 1⁄2 cup egg substitute
- 1⁄2 cup half-and-half
- 1⁄2 cup fresh lemon juice
- 1 tablespoon grated fresh lemon peel
- 1⁄4 cup reduced-sugar raspberry preserves
Directions
- Preheat oven to 350°F Spray an 8x8 inch baking pan generously with butter flavored nonstick spray. Set aside.
- To make crust: Mix together flour, splenda, and salt in a medium mixing bowl. Cut in light butter until the mixture is crumbly, like a streusel topping. Do not overmix. Press dough into prepared baking pan. Bake in preheated oven for 15-20 minutes or until lightly browned.
- To make filling: Place splenda and flour in a medium mixing bowl. Stir well. Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly. Add lemon peel.
- Stir raspberry preserves until they loosen up. Spread evenly over warm crust.
- Gently pour lemon mixture over preserves. Bake in preheated oven for 20-25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator.
- Chill in refrigerator for 2 hours before serving.
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