Raspberry Lemon Squares (Diabetes-Friendly)

Another recipe found on the web and placed here for safe keeping. Untried by me with plans to try soon.

• Ready In: 49 mins
• Serves: 16
• Yields: 16 squares

Ingredients

• 3⁄4 cup all-purpose flour
• 3  tablespoons sugar
• 1⁄8 teaspoon nutmeg, ground
• 1⁄4 cup butter
• 2⁄3 cup sugar
• 1⁄3 cup egg substitute
• 3  tablespoons lemon juice
• 2  teaspoons lemon peel
• 1⁄4 teaspoon baking powder
• 3  tablespoons  seedless raspberry jam
• 1  tablespoon powdered sugar

Directions

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups and level with a knife.
3. Combine the flour with 3 tablespoons sugar and nutmeg in a small bowl.
4. With a pastry blender or 2 knives cut in the butter until mixture resembles coarse meal.
5. Press the mix firmly into the bottom of an 8-inch square baking pan.
6. Bake at 350° for 12 minutes.
7. Combine with a whisk the 2/3 cup sugar, egg substitute, lemon juice,, lemon peel and baking powder until blended.
8. Remove crust from oven. Pour lemon mixture over warm crust.
9. Place fruit spread in a small microwave-safe bowl and microwave on HIGH 30 seconds or until melted.
10. Drizzle fruit spread over lemon mixture.
11. Bake at 350° for 22 minutes or until very lightly browned around edges.
12. Cool completely on a wire rack.
13. Sift powdered sugar evenly over top. Cut into 16 squares.