Thursday, December 15, 2011

Lemon Dessert Cups

The other day a friend of mine posted this yummy dessert on her Blog

...I asked if I could tweak to make gf/cf and more diabetic here is my first attempt



1/2 cup Karen's GF/Sf all purpose flour (see recipe box)
1 Almond meal flour
1/8 tsp Salt
1/4 cup splenda
1 cup chilled earth balance spread (soy free version )
1/2 tsp xanthan gum
2 TBSP water
    1/4 cup Karen's GF/Sf all purpose flour
    1/4 cupCornstarch
    1/2 tsp Baking Powder
    1/4 tsp Baking Soda
    juice of 4 Lemons
    zest of one Lemon
    3/4 cupSplenda
    Egg, fresh, 4 large
    1/2 Palm sugar
    demerara sugar 2 tbsp ( to sprinkle on top)


    For crust, combine flour, splenda and salt. Cut in EarthBalance. Drizzle water into flour mixture while stirring until the dough comes together. Press into 18 backing cups

    . Bake at 350 for 12 minutes, or until lightly browned. Remove from oven and allow to cool at least 15 minutes before pouring the topping over it.

    For the lemon filling, combine flour, cornstarch, baking powder and baking soda in a medium bowl. In another bowl, combine eggs, lemon juice, lemon zest, splenda and palm sugar. Add the lemon mixture to the flour mixture and combine (I used a whisk) until flour is completely dissolved. Pour over slightly cooled crust and return to oven. Bake 15 minutes then remove from oven and sprinkle with demerara sugar. Return to oven and bake 5 minutes more.

    Remove from oven and cool. Store in refrigerator.

    Serving Size: 18 cups 


    this turned out more cake like then the gooey pic of my friends lemon bars...taste is fabulous...will try again soon

    Nutritional Info
    • Servings Per Recipe: 18
    • Amount Per Serving
    • Calories: 175.7
    • Total Fat: 14.6 g
    • Cholesterol: 41.1 mg
    • Sodium: 182.2 mg
    • Total Carbs: 12.2 g
    • Dietary Fiber: 1.1 g
    • Protein: 3.0 g

     I have wrapped up each individually in tissue paper with a ribbon to serve at the Church Christmas Dessert for those with special needs

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