Source: At Home With Gladys Knight by Gladys Knight with Abe Ogden, ©2001 by the American Diabetes Association, Inc.

A chewy, sugar free lemon pastry.

Servings

0.75 cup white all purpose flour
8 SPLENDA® No Calorie Sweetener packets
2.25 tsp cornstarch
0.12 tsp salt
6 tbsp margarine , cut into pieces
0.75 tsp vanilla extract
1 tsp grated lemon rind
2 eggs
18 SPLENDA® No Calorie Sweetener packets
6 tbsp fresh lemon juice
4 tbsp margarine , melted and cooled
1 tbsp grated lemon rind

1 Heat oven to 350 degrees F.
2 Combine flour, 8 Splenda packets, cornstarch, and salt in a medium bowl. Cut in cold margarine until mixture resembles coarse crumbs. Sprinkle with vanilla and lemon rind; mix with hands to form dough.
3 Press dough evenly on bottom and 1/4-inch up the side of an 8 - x 8-inch baking pan. Bake until lightly browned, about 10 minutes. Cool on wire rack.
4 Beat eggs and 18 packets of Splenda; mix in lemon juice, melted and cooled margarine, and lemon rind. Pour mixture into baked pastry. Bake in preheated oven until lemon filling is set, about 15 minutes. Cool on wire rack. Cut into 16 Squares.