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#1
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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. |
#2
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REC for Lemon Squares
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 |
#3
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REC for Lemon Squares
"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 |
#4
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REC for Lemon Squares
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. |
#5
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REC for Lemon Squares
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#6
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REC for Lemon Squares
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 |
#7
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REC for Lemon Squares
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 |
#8
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REC for Lemon Squares
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. |
#9
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REC for Lemon Squares
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 |
#10
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REC for Lemon Squares
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. |
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