Lemon Bars

Topping:
3/8 cup Splenda Sugar Blend
2 eggs or egg beaters
1 Tblsp. grated lemon rind
2 Tblsp. lemon juice
¼ tsp baking powder
confectioner sugar for dusting

Mix crust ingredients till well blended.
Press into ungreased 8x8 or 9x9 square pan.
Bake crust at 350° for 20 minutes or till lightly brown.
Let cool a few minutes before adding the topping.

In a large bowl, beat Splenda Sugar Blend & eggs till light & fluffy.
Add remaining ingredients, except for confectioner sugar & blend well.

Spread the topping mixture evenly over the crust & bake for 30 minutes or until set.
Let cool & cut into squares.
Dust lightly with confectioner sugar when cooled.

NOTE: Two things – it has been noted that lemon juice can bring down blood glucose levels (folk remedy). Also, lemons are not part of the renal diet. As long as the dessert is eaten in moderation, there will be no effects. However, as a deviation, you can try the recipe with orange juice.