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Lemon Squares
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.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 102.7
Total Carbs 7.0 g
Dietary Fiber 0.2 g
Sugars 0.2 g
Total Fat 7.6 g
Saturated Fat 1.5 g
Unsaturated Fat 0.1 g
Potassium 22.0 mg
Protein 1.4 g
Sodium 92.7 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Starch
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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0 3/4 cup  white all purpose flour
8 each  SPLENDA® No Calorie Sweetener packets
2 1/4 tsp  cornstarch
0.125 tsp  salt
6 tbsp  margarine
0 3/4 tsp  vanilla extract
1 tsp  grated lemon rind
2 each  eggs
18 each  SPLENDA® No Calorie Sweetener packets
6 tbsp  fresh lemon juice
4 tbsp  margarine
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.

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