Lemon Sunshine Bars

If you like, serve these tempting tidbits with a side of fresh raspberries or blackberries as the perfect ending to a special meal. Use lightly sifted powdered sugar for a traditional topping.

Prep Time: 25 minutes
Baking Time: 32-35 minutes
Yield: 16 bars

Cookie Crust
Nonstick cooking spray
1⁄3 cup trans-fat-free 67% vegetable oil butter spread, softened
2 tablespoons Splenda® Sugar Blend
¾ cup all-purpose flour

2 eggs
1 egg white
1⁄3 cup Splenda Sugar Blend
2 tablespoons all-purpose flour
1½ teaspoons grated lemon peel
3 tablespoons fresh lemon juice
1 teaspoon grated orange peel
¼ teaspoon baking powder


  1. Preheat oven to 350° F. Line bottom and sides of 8 x 8 x 2-inch baking pan with foil; lightly coat with nonstick spray.
  2. Combine butter spread and sugar blend. Stir in flour, half at a time, until crumbly. Press evenly in bottom of prepared pan. Bake for 12 to 15 minutes or until slightly firm and dry to the touch.
  3. Meanwhile, beat eggs, egg white and sugar blend with electric mixer on low until combined. Add flour, lemon peel and juice, orange peel and baking powder. Beat on medium for 1 minute.
  4. Pour lemon mixture over hot crust in pan. Bake in the 350° F oven about 20 minutes or until center appears set. Completely cool in pan on wire rack.
  5. Use the foil to lift from pan. Cut into bars.

Per Serving (1 bar):
calories: 90; 35 calories from fat
total fat: 3.5 g; 1 g saturated fat, 0 g trans fat
cholesterol: 25 mg
sodium: 50 mg
total carbohydrates: 11 g
fiber: 0 g
sugars: 6 g
protein: 2 g
vitamins: vitamin A (4% DV), vitamin C (2% DV)
minerals: calcium (0% DV), iron (2% DV)
Exchanges: 0.5 starch, 0.5 fat


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