Crust:
1/4 cup diet margarine
1 cup graham cracker crumbs
1/4 cup Splenda® granular
Preheat oven to 350ºF. Melt the margarine and stir it into a mixture of the graham cracker crumbs and Splenda® Granular. Press into an 8−inch square pan. Bake for 10 minutes. Set aside to cool.
Filling:
1/3 cup all−purpose flour
1 1/4 cup Splenda® granular
2 tablespoons water
4 egg yolks
1/4 cup lemon juice or the juice of 2 lemons
2 tablespoons finely grated lemon rind
4 egg whites
1/2 teaspoon cream of tartar
Graham cracker crumbs
In a heavy saucepan or double boiler, combine the flour, second amount of Splenda® Granular,
water, egg yolks, lemon juice and grated lemon rind. With a wooden spoon, stir constantly over
very low heat for about 5 minutes.
Beat the egg whites for 30 seconds until frothy, then add the cream of tartar and beat for a further
2 1/2 minutes. Fold the stiffly beaten egg whites into the lemon sauce and spread over the cooled
crust. Sprinkle with graham cracker crumbs. Bake at 350ºF for approximately 15 minutes.
Turn off the oven and leave the pan inside for a further 5 minutes or until the squares are set.
Allow to cool; loosen the edges and slice. Yields 16 squares.