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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
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Lemon Custard Bars

Source: dLife

This recipe turns a tart lemon custard pie into a spectacular bar cookie.

Nutrition Facts

Makes 34 servings
Amount Per Serving

Calories	96.1

Total Carbs	16.8 g

Dietary Fiber	0.2 g

Sugars	12.0 g

Total Fat	2.9 g

Saturated Fat	0.6 g

Unsaturated Fat	0.1 g

Potassium	13.7 mg

Protein	1.0 g

Sodium	30.4 mg

Dietary Exchanges 2.9 Fat, 0.0 Fruits, 0.1 Meat, 0.7 Other Carbs, 0.3 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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Servings

Ingredients

0.5
0 1/2 cup margarine 0.5
0 1/2 cup packed light brown sugar 1.5
1 1/2 cup white all purpose flour 3.0
3 tsp grated lemon rind 1.5
1 1/2 cup sugar 0.5
0 1/2 cup pure lemon extract 0.5
0 1/2 cup cold water 2.0
2 tbsp cornstarch 2.0
2 each eggs

Directions

Preheat the oven to 350 degrees F. Coat a 9x9x2-inch pan with non-stick cooking spray.
In order to make the crust, in a large bowl, beat together the margarine, brown sugar, flour, and 1 teaspoon of the lemon rind, mixing just until combined. Add the mixture into the baking pan and bake for 15 minutes.
While that is baking, in a 2-quart pot, mix together 1 cup of the sugar with the lemon juice, water, and cornstarch. Bring the mixture to a boil for about 1-2 minutes, then remove from heat.
In a medium bowl, mix the remaining ½ cup of sugar, 2 teaspoons of lemon rind, and the eggs until thick and lemon-colored.
Slowly beat the warm lemon mixture into the egg mixture until well combined. Pour the filling onto the prepared crust and bake for 15-20 minutes. Let cool before cutting it.