Source: dLife

A bar made with a baked butter and flour crust, layered with preserves and creamy lemon filling.

Servings

Crust Ingredients
0.75
0 3/4 cup  sweetener (sugar substitute) 0.75
0 3/4 cup  white all purpose flour 1.0
1 pinch  salt 0.25
0 1/4 cup  Butter, light, salted
Filling Ingredients
1.25
1 1/4 cup  sweetener (sugar substitute) 2.0
2 tbsp  white all purpose flour 0.5
0 1/2 cup  liquid egg substitute 0.5
0 1/2 cup  Cream, half & half 0.5
0 1/2 cup  fresh lemon juice 1.5
1 1/2 tbsp  fresh lemon peel 0.25
0 1/4 cup  Preserves, red raspberry

1. Preheat oven to 350 degrees. Grease a 8x8 inch baking pan with butter.
2. For the Crust: In a medium bowl, mix together Splenda Granular, flour and salt with light butter until mixture is crumbly. Do not over mix.
3. Press dough into prepared baking pan.
4. Bake 15 to 20 minutes or until lightly browned. The crust is ready.
5. For Filling: In another medium bowl, stir Splenda Granular and flour. Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly; add lemon peel.
6. In a small bowl, stir raspberry preserves until liquified. Spread evenly over warm crust.
7. Gently pour lemon mixture over preserves. Bake 20 to 25 minutes.
8. Remove from oven and allow to cool before chilling. Chill in refrigerator 2 hours before serving. Makes 16 bars.