Lemon Delight Recipe

Materials:

2 tablespoons finely grated lemon rind
2 tablespoons water
1/4 cup lemon juice or the juice of 2 lemons
1/2 teaspoon cream of tartar
Graham cracker crumbs
4 egg yolks
4 egg whites
1 1/4 cup Splenda® granular
1/3 cup all−purpose flour

Lemon Delight

Crust:

1/4 cup Splenda® granular
1 cup graham cracker crumbs
1/4 cup diet margarine

Preparation:

1. 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.

2. Beat the egg whites for 30 seconds until frothy, then add the cream of tartar and beat for a further 1/2 minutes.

3. 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.

4. Turn off the oven and leave the pan inside for a further 5 minutes or until the squares are set.

5. Allow to cool; loosen the edges and slice.

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.

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