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Almond Lemon Bars
Source: Enlitened Kosher Cooking by Nechama Cohen

Almond Lemon Bars with a hint of cinnamon.

Prep Time: 12 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 148.9
Total Carbs 6.9 g
Dietary Fiber 1.8 g
Sugars 3.8 g
Total Fat 11.9 g
Saturated Fat 1.4 g
Unsaturated Fat 2.2 g
Potassium 115.5 mg
Protein 5.4 g
Sodium 135.6 mg
Dietary Exchanges
2 1/2 Fat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1.3333 cup  Nuts, almonds, dry roasted, unsalted, whole
4 tbsp  sugar
6 each  SPLENDA┬« No Calorie Sweetener packets
4 each  Eggs, large, raw
2 tsp  grated lemon rind
0 1/2 tsp  ground cinnamon
2 tsp  vanilla extract
1 tsp  baking soda
2 tbsp  olive oil
1 pinch  salt
0 1/2 tsp  vinegar
  1. Grind almonds in a food processor with 1 tablespoon of sugar and sugar substitute. Set aside.
  2. In a medium-sized bowl, beat egg yolks, 1 tablespoon sugar, 1/2 of the sugar substitute, lemon rind, cinnamon, vanilla extract, baking soda, oil, and salt until light-colored and thick. Stir in almond mixture.
  3. In a separate bowl, beat egg whites until soft peaks form. Gradually add vinegar or lemon juice and remaining sugar and sugar substitute, beating until stiff but not dry. Very carefully fold beaten egg whites into almond mixture until combined.
  4. Transfer batter to a long loaf pan, which has been lined with wax paper and greased. Bake at 375 degrees F for about 35 minutes, or until tester comes out clean.
  5. Cool and turn out onto a plate. Remove wax paper. If desired, top with sugar-free gelatin. Cut into bars.

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