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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Almond Lemon Bars

Source: Enlitened Kosher Cooking by Nechama Cohen

Almond Lemon Bars with a hint of cinnamon.

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 11.9 Fat, 0.1 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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Servings

Ingredients

1.3333
1.3333 cup Nuts, almonds, dry roasted, unsalted, whole 4.0
4 tbsp sugar 6.0
6 each SPLENDA® No Calorie Sweetener packets 4.0
4 each Eggs, large, raw 2.0
2 tsp grated lemon rind 0.5
0 1/2 tsp ground cinnamon 2.0
2 tsp vanilla extract 1.0
1 tsp baking soda 2.0
2 tbsp olive oil 1.0
1 pinch salt 0.5
0 1/2 tsp vinegar

Directions

Grind almonds in a food processor with 1 tablespoon of sugar and sugar substitute. Set aside.
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.
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.
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.
Cool and turn out onto a plate. Remove wax paper. If desired, top with sugar-free gelatin. Cut into bars.