Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 2 tablespoons SPLENDA No Calorie Sweetener, Granulated

  3. 1/8 teaspoon salt

  4. 6 tablespoons cold butter, cut into 1/2-inch pieces

  5. 4 large eggs

  6. 1/2 cup half-and-half

  7. 1 1/4 cups SPLENDA No Calorie Sweetener, Granulated

  8. 1/3 cup all-purpose flour

  9. 1 tablespoon grated fresh lemon peel

  10. 1/2 cup fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Crust Directions: preheat oven to 350°F (175°C). Lightly spray an 8-x-8-inch baking pan with vegetable cooking spray; set aside. Combine flour, SPLENDA Granulated Sweetener, and salt in food processor bowl; pulse 2 to 3 times. Add butter; pulse until mixture resembles coarse meal. Press mixture into prepared pan; bake 20 minutes or until crust is lightly browned. Filling Directions: whisk together eggs and half-and-half in a medium bowl; gradually whisk in SPLENDA Granulated Sweetener and flour. Whisk in lemon peel and lemon juice; pour over hot crust. Bake 15 minutes or until center is set and edges are lightly browned. Cool completely in pan on a wire rack; dust with powdered sugar, if desired. Cut into 2-inch squares.


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