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Old 01-27-2003, 06:41 AM   #1
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Dottie's Lemon Bars

I just have to say I'm ADDICTED to those lemon bars now. I made BeachGirl's cheesecake (Peanut Butter cup version) and it turned out fabulous too. DBF loves the cheesecake, but I found it was too rich for me (not a big peanut butter lover either) But since he'll be eating that I have the lemon bars all to myself....uh oh...that could be a bad thing!! *LOL*

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Old 01-27-2003, 06:56 AM   #2
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Dottie's Lemon Bars

Crust
1 cup Atkins Bake Mix -- (Sorry -soy flour would be too heavy...)
1 stick butter -- softened
1/4 cup artificial sweetener -- splenda

Filling:
3 eggs
1/2 cup artificial sweetener -- splenda
4 tablespoons lemon juice

Topping
1 tablespoon artificial sweetener -- splenda
3 ounces cream cheese
1 tablespoon lemon juice

How to Prepare:

Put these 3 things in a food processor and process in pulses until
crumbly.
Press into a 9X13X2 cake pan that has been sprayed with Pam.
Bake in a preheated 350f oven for 15 minutes or until just browned. Let cool while you prepare the filling.

Beat these 3 ingredients together well. Pour over slightly cooled crust and put back in oven for 20 minutes or until set (depends on your oven - may take as long as 30 - watch carefully). This is not as thick as traditional lemon bars -but you *could* double the filling ingredients if you're bold).

Allow to cool - then blend:

And drizzle over bars.
Makes 24 3"x1 1/2" bars(approx)
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Old 01-27-2003, 07:01 AM   #3
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Wow, these sound AMAZING.

If I were using Splenda packets, how many would I have to use to get 1/4 cup? (I would assume to double that amount to get 1/2 cup!).

Thanks in advance.
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Old 01-27-2003, 07:55 AM   #4
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24 packets equals one cup of pourable Splenda or sugar.

6 packets equals 1/4 cup.

Josie
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Old 01-27-2003, 08:44 AM   #5
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Thanks! I haven't made them in ages but I'm thinking with the new thickners like thick-n-thin/not starch, you might be able to eliminate the eggs and use that plus a s/f lemon flavored syrup and eliminate the splenda as well!(I'd still use the lemon juice to make it more tart)
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Old 01-27-2003, 08:51 AM   #6
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I still haven't taken the plunge into buying Thicknthin. I really don't want to get dependent on "unusual" ingredients. But, the day may come when I must.

Josie
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Old 01-27-2003, 12:01 PM   #7
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Thick n Thin

Well, Dottie and Josie

I have purchased it...and have yet to try it! It was darned expensive, too! So, I am going to make this recipe...the original way, simply because it sounds fabulous, then I will try the thick n Thin the next time...

I have also used flaseed meal 1 tab. with 3 tab. of water and let set a few minutes and used that as an egg replacer. :-)
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Old 01-27-2003, 02:10 PM   #8
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BTW I was daring and Doubled the filling and it came out perfect!
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Old 01-27-2003, 03:42 PM   #9
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**Experiments for the Dummies**

Dottie,

I think maybe I did something wrong. I sifted the bake mix to make 1 cup and that was really only 2/3 of a cup. So when I pulsed it it kind of made a paste like normal cookie dough. I added another 1/3 cup of unsifted atkin's mix and pulsed it back up. Came out great.

Word from the Major Dummy:

** Don't sift the atkin's bake mix **

From the Major Dummy


P.S. Dottie, thanks for sharing your recipe.
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Old 01-27-2003, 08:37 PM   #10
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I made the recipe tonight and it was pretty tasty! Next time I may double the filling too...however that does increase the carbs! By the way - does anyone else have a carb count on these? I used Vanilla Davinchi for the base layer and it was great! Wouldn't work on the other layers....the lemon has to shine!
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Old 01-28-2003, 01:29 AM   #11
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I'm thinking it's right at 40g carbs for the entire recioe- I get 10-12 bars, so 3-4g carbs each If you use syrups or liquid sweeteners for any of it, subtract 6g carbs per 1/4 cup of splenda removed from the recipe
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Old 05-10-2003, 01:41 PM   #12
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bump!
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Old 05-11-2003, 06:04 PM   #13
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Dottie---

Please post the recipe when you make it with the s/f syrup and the thickeners. I hate using the splenda and using all thoses carbs!!!
Thanks
Sue
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Old 03-21-2004, 04:30 PM   #14
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I see that this thread is old so I thought I would bump it up and give it compliments at the same time!

I made this recipe this week and it was SO GOOD! I did use the carbsense mix instead of atkins but it was delicious! My husband who loves lemon meringue pie ate almost the whole pan over the week by himself! I had to write notes to make sure I got some!

Next time we make this we might try the ideas about using the thickners and so forth or doubling the filling but these really hit the spot!
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Old 03-21-2004, 05:16 PM   #15
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I tweaked this, and they are wonderful. My DH loves them.
Dottie's Lemon Bars

Crust
33 g wpi, 1/3 c
33 almond flour, 1/3 c
33 g whey, 1/3 c
8 T coconut oil
1/8 c xylitol


Filling:
6 eggs
1/4 c xylitol, 1/8 tsp stevia, 1/8 tsp sucralose concentrate, 1 T cyclamate
8 tablespoons lemon juice
1 tsp xanthan gum

Topping
1 scant T xylitol
3 ounces cream cheese
1 tablespoon lemon juice

How to Prepare:

Put first 5 things in a food processor and process in pulses until
crumbly.
Press into a 7X11 cake pan that has been sprayed with Pam.
Bake in a preheated 350║ f oven for 15 minutes or until just browned. Let cool while you prepare the filling.

Beat next 7 ingredients together well. Pour over slightly cooled crust and put back in oven for 20 minutes or until set (depends on your oven - may take as long as 30 - watch carefully).

Allow to cool - then blend last 3 ingredients.
Drizzle over bars.
Makes 12 bars(approx)

Each: cal 177, carbs 1.98, fiber .506, ecc 1.474

These were thicker, and oh so very good.

Thanks Dottie
Bette

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Last edited by Bfranke; 03-21-2004 at 05:20 PM..
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