REC for Lemon Squares

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.

Great recipe, thanks, Nancy!

"Nancy Huffines" wrote in message
.. .
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
....
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.
Okay, I give up. How, exactly, does one "... eat [only] one ..."? (:-o)!

DustyB

"Nancy Huffines" wrote in message
.. .
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.



Awesome recipe Nancy!! One of the best things for me as I learn this new way
of life, is you folks who share recipies. Thanks!!

Priscilla
332/315/170
8/27/03

how many carbs per square?

"Nancy Huffines" wrote in message
.. .
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.

In article ,
says...
how many carbs per square?

I was curious about that myself, so I figured out 2.549 carbs & 103 cals
per 1 of 16 servings. Sounds like a plan!

--
Saffire
205/186/125
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

Oh .. thank you for sharing this Nancy !
I adore Lemon Squares as does my Mom who is on LC.

It will be nice to have this recipe ! in my box
Especially for company coming

~Karen~




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.



~Karen~
225/194/fit and fab
start Jan17/03
Started at the gym September/03

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. [snip]

Oh Nancy! What a godsend this will be for those of us who are in
a quandary over the holidays! Thanks so much for your
generosity. And that reminds me that I should try a LC version of
my very favorite cookie--at the very least.

--
Jean B., 12 miles west of Boston, Massachusetts, USA

Uh oh, sounds like time for another shopping trip to get a few of the
ingredients that I don't have in my pantry or fridge. I'm always on
the lookout for something that I can bring to work and share with my
peers.

One of their favorites is my low-carb lemon curd (I just substitute
Spenda for the sugar in any one of the recipes that I have) served
with fresh berries - great alternative to their normal bagel or muffin
breakfasts.


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.

Thanks, haven't had time today to get to it! My toddler is sick with a cold
and is acting like a maniac

Nancy

"Saffire" wrote in message
.. .
In article ,
says...
how many carbs per square?

I was curious about that myself, so I figured out 2.549 carbs & 103 cals
per 1 of 16 servings. Sounds like a plan!

--
Saffire
205/186/125
Atkins since 6/14/03
Progress photo: http://photos.yahoo.com/saffire333

Recipe for lemon curd? Always looking for sf substitutes

A Diabetic Nancy J

"Tom Obszanski" wrote in message
...
Uh oh, sounds like time for another shopping trip to get a few of the
ingredients that I don't have in my pantry or fridge. I'm always on
the lookout for something that I can bring to work and share with my
peers.

One of their favorites is my low-carb lemon curd (I just substitute
Spenda for the sugar in any one of the recipes that I have) served
with fresh berries - great alternative to their normal bagel or muffin
breakfasts.


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.