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#11
September 21st, 2003, 04:37 AM
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REC for Lemon Squares
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#13
September 21st, 2003, 07:11 PM
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REC for Lemon Squares
No cream cheese? The only thing holding this together is 2 eggs and a lot of
Splenda? Bob "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.
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#14
September 21st, 2003, 07:15 PM
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REC: Lemon Curd
The recipe that I use is from Tyler Florence's Food 911 on FoodTV.
Here's the link to the recipe: http://www.foodnetwork.com/food/reci..._22159,00.html All I do is substitute Splenda for the sugar, the remainder of the preparation is identical. For those who don't want to follow the link, pull the lemon curd portion out, and make the change, here it is: 6 large egg yolks 1 cup Splenda 4 lemons, zested and juiced 1/2 cup (1 stick) unsalted butter, cut in chunks To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, Splenda, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm. A quick note, when you refrigerate the custard, be sure to lay a piece of plastic wrap right against the surface of the custard. This is wonderful served with fresh strawberries, blackberries, raspberries, and blueberries. Tom On Sat, 20 Sep 2003 23:32:58 GMT, "Nancy Huffines" wrote: 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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#15
September 21st, 2003, 07:21 PM
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REC: Lemon Curd
Tom Obszanski wrote:
6 large egg yolks 1 cup Splenda 4 lemons, zested and juiced 1/2 cup (1 stick) unsalted butter, cut in chunks To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, Splenda, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm. A quick note, when you refrigerate the custard, be sure to lay a piece of plastic wrap right against the surface of the custard. WOW! THANK YOU!
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#16
September 22nd, 2003, 04:00 AM
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REC for Lemon Squares
Nope, NO cream cheese, don't need it. The only thing holding it together is
eggs, Splenda and lemon juice. It really cooks up quite firm. You can actually pick these cookies up )Nancy "Bob" wrote in message news:3Rlbb.541248$uu5.90063@sccrnsc04... No cream cheese? The only thing holding this together is 2 eggs and a lot of Splenda? Bob "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.
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#17
September 22nd, 2003, 04:12 AM
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REC: Lemon Curd
You're very welcome. Since I first made this recipe I've been forced
by family, friends, and co-workers to make it again and again - it's that good (and oh so simple:-). Serve with fresh berries and it's a great breakfast or dessert. On Sun, 21 Sep 2003 18:21:17 GMT, ToolPackinMama wrote: Tom Obszanski wrote: 6 large egg yolks 1 cup Splenda 4 lemons, zested and juiced 1/2 cup (1 stick) unsalted butter, cut in chunks To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, Splenda, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm. A quick note, when you refrigerate the custard, be sure to lay a piece of plastic wrap right against the surface of the custard. WOW! THANK YOU!
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#18
September 27th, 2003, 06:44 PM
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REC for Lemon Squares
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
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#19
September 27th, 2003, 06:59 PM
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REC for Lemon Squares
Hi Carol,
On 27-Sep-2003, Damsel in dis Dress wrote: 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. I'm not Nancy, but I'd bet money on 350° F. :-) Take care, Carmen
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#20
September 27th, 2003, 10:46 PM
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REC for Lemon Squares
i don't know about your lemon bars, but your progress is fantastic!
-- 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 "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
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