REC for Lemon Squares

"rosie read and post" wrote in message
...
read and post daily, it works!
rosie

people are more violently opposed to fur than leather because it's safer
to harass rich women than motorcycle gangs.
..............................anonymous

Hehehe Love your sig. Sooooo true. ;o)
Angela



"Damsel in dis Dress" wrote in message
...
Hi Nancy,

I just went to the kitchen to make a batch of these bars, and ...
um, what temperature should I use to bake them? G

Hope you're reading the group today! I'm very interested in trying
these,
and we'll have company later today, too.

Thanks!
Carol


On Sat, 20 Sep 2003 15:18:21 GMT, "Nancy Huffines"
wrote:

This is so good you can serve them to non LC folks. I'm working on
some old
favorites before the holidays (thumprint cookies, pecan tassies,
peppermint
angel cookies, etc). I'll post them after I have perfected my
recipes. This
is my second baking of my lemon squares to make sure they turn out
the same,
not just a "fluke" the first time. BTW, lot's more people I know are
going
low carb. I'm going to make small plates of LC cookies for Christmas
gifts,
cover with red or green plastic food wrap and top with a bow

Nancy's Low Carb Lemon Squares (bar cookies)

Crust:
3/4 cup almond flour
1/4 cup oat flour
1/2 cup Splenda
1/2 cup softened butter
1/2 teaspoon guar or xanthan gum (optional, just helps hold it
together
better)

Filling:
2 large eggs
1 cup Splenda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice

Blend crust ingredients and pat into a Pam sprayed 8x8 baking pan.
Bake for
about 18 minutes or until very lightly browned and set (not shiny any
more).

Beat the ingredients for the filling (topping) for about a minute,
pour
evenly over the pre-baked crust and bake again for about 15-20
minutes or
until barely browned and set. Let cool at room temperature, cut into
16 even
squares, eat one and cover the rest. Keep cool in the refrigerator.



--
226/201/150
http://photos.yahoo.com/carol_arie/
Atkins since January 26, 2003
Type 2 Diabetic since May 15, 2001

OOPS! 350 degrees

Nancy J

"Damsel in dis Dress" wrote in message
...
Hi Nancy,

I just went to the kitchen to make a batch of these bars, and ...
um, what temperature should I use to bake them? G

Hope you're reading the group today! I'm very interested in trying these,
and we'll have company later today, too.

Thanks!
Carol


On Sat, 20 Sep 2003 15:18:21 GMT, "Nancy Huffines"
wrote:

This is so good you can serve them to non LC folks. I'm working on some
old
favorites before the holidays (thumprint cookies, pecan tassies,
peppermint
angel cookies, etc). I'll post them after I have perfected my recipes.
This
is my second baking of my lemon squares to make sure they turn out the
same,
not just a "fluke" the first time. BTW, lot's more people I know are
going
low carb. I'm going to make small plates of LC cookies for Christmas
gifts,
cover with red or green plastic food wrap and top with a bow

Nancy's Low Carb Lemon Squares (bar cookies)

Crust:
3/4 cup almond flour
1/4 cup oat flour
1/2 cup Splenda
1/2 cup softened butter
1/2 teaspoon guar or xanthan gum (optional, just helps hold it together
better)

Filling:
2 large eggs
1 cup Splenda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice

Blend crust ingredients and pat into a Pam sprayed 8x8 baking pan. Bake
for
about 18 minutes or until very lightly browned and set (not shiny any
more).

Beat the ingredients for the filling (topping) for about a minute, pour
evenly over the pre-baked crust and bake again for about 15-20 minutes or
until barely browned and set. Let cool at room temperature, cut into 16
even
squares, eat one and cover the rest. Keep cool in the refrigerator.



--
226/201/150
http://photos.yahoo.com/carol_arie/
Atkins since January 26, 2003
Type 2 Diabetic since May 15, 2001