Low G.I. Creamy Lemon Squares

By AnnieMro

Ingredients

• Filling:
• 1/2 cup whole wheat flour
• 1/2 cup wheat bran
• 1/4 cup ground almonds
• 1/4 cup Splenda
• 1/4 cup non-hydrogenated soft margarine
• 1 cup Splenda
• 3/4 cup liquid egg
• 2 tsp. grated lemon zest
• 1/2 cup fresh lemon juice
• 1/4 cup buttermilk
• 2 tsp. cornstarch
• 1 tsp. baking powder

Details

Servings 36

Preparation

Step 1

Preheat oven to 350F. Oil an 8" square pan. In a mixer, combine flour, bran, almonds and Splenda. Cut in margarine until crumbly. Press mixture into bottom of prepared pan. Bake 20-25 mins. or until lightly browned. Set aside. In bowl, whisk together Splenda and liquid egg. Stir in lemon zest, juice, buttermilk, cornstarch and baking powder. Pour over base. Bake for 15-20 mins. or until filling is set. Let cool, then refrigerate at least 2 hours before cutting into squares. Store in airtight container.