Source: Marlene Koch's Eat What You Love

A classic holiday cookie bar made sugar-free with lemon and Splenda.

Servings

Crust
0.33 cup SPLENDA® No Calorie Sweetener, granulated
0.5 cup white whole wheat flour
0.5 cup white all purpose flour
0.25 tsp low sodium baking powder
4 tbsp Margarine, hard , or butter (cold)
2 tbsp low fat buttermilk
0.25 tsp salt

Topping
2 tsp powdered sugar , optional
2 raw large eggs
1 egg whites
3 tbsp white all purpose flour
0.5 cup SPLENDA® Sugar Blend for Baking , or 1/2 cup EACH Splenda granular and granulated sugar
0.67 cup fresh lemon juice
0.33 cup low fat buttermilk
1 tbsp fresh lemon peel

Crust
1 Preheat oven to 375 degrees F. Spray an 8-inch square pan with nonstick baking spray.
2 In a medium bowl, mix together first five ingredients (flour, Splenda, salt, and baking powder). Cut in margarine or butter until mixture resembles coarse crumbs. Sprinkle buttermilk over mix and blend.
3 Press onto the bottom of the prepared pan. Chill for 15 minutes and then bake for 15-20 minutes or until lightly browned.
Topping
1 While crust is baking, prepare topping. In a large bowl, beat eggs and egg white with 3 Tbsp flour and 1/2 cup of Splenda or Splenda/Sugar blend. Beat in 1/3 cup buttermilk, lemon juice, and zest. Pour over hot crust.
2 Turn oven down to 350 degrees F, and bake bars an additional 18-20 minutes or until top is set. Cool completely.
3 Just prior to serving, dust with powdered sugar if desired.