Lemon Cheese Cake Squares

mmorris · 04-29-2011, 07:48 AM

Low Carb Lemon Squares For the crust:
¾ cup almond flour
¼ cup soy powder
¼ cup granular Splenda
¼ cup softened butter
4 ounces of softened cream cheese
Filling:
2 large eggs
1/2 cup granular Splenda
1 teaspoon baking powder
¼ teaspoon salt
6 tablespoons lemon juice
2 teaspoon gelatin
2 teaspoon lemon extract

Pre-heat oven to 350 F. Blend crust ingredients using a pastry cutter. Press crust into a 8 x 8-inch baking pan spayed with non-stick cooking spray. Bake for about 18 minutes or until lightly browned. Cool slightly.
Beat the ingredients for the filling for about a minute then pour evenly over the baked crust. Return to oven and bake again for about 15-20 minutes or until set. Let cool at room temperature, cut into 16 even squares. Keep cool in the refrigerator.
Makes 16 squares
Carbs per square: about 0.9 g

I have made this several times and it is awesome!!

*I switch off from a baking pan to my muffin top pan to make individual servings.
* I have also added a bit of unsweetened coconut to the crust and again it came out awesome

ravenrose · 04-29-2011, 10:56 AM

that sounds and looks wonderful! are you getting thickening from the gelatin at room temp? I would think it would have to be chilled pretty well for the gelatin to do anything.

mmorris · 04-29-2011, 11:24 AM

Quote:

Originally Posted by ravenrose

that sounds and looks wonderful! are you getting thickening from the gelatin at room temp? I would think it would have to be chilled pretty well for the gelatin to do anything.

I don't know to much about gelatin... sorry.. I just threw it in the bowl and mixed

jlp2009 · 04-30-2011, 05:57 AM

oh my those look just like the high carb ones I used to make years ago!!

Since they are baked, I would think that the eggs would thicken them and the gelatin
might not be necessary? Just a thought. I use gelatin but there are some folks who
do not.

Thanks for posting mmorris!

Beeb · 05-01-2011, 08:14 PM

I'm thinking of making these in a mini muffin pan for portion control.

Do you think it would work?

Thanks......

Aediekins · 05-01-2011, 09:09 PM

YUM!!! Those look insanely good!!! I am so making those, but I don't have any gelatin, so I will try it with gluc.

mmorris · 05-02-2011, 05:36 AM

Quote:

Originally Posted by beeb

I'm thinking of making these in a mini muffin pan for portion control.

Do you think it would work?

Thanks......

I made my second batch in my muffin top pan and got 9 portions. When I did this I noticed that they came out more thinner then the pan but just as delicious.

Nigel · 05-02-2011, 03:22 PM

bumping for the person who has too many lemons

This recipe looks yummy!! Thank you for sharing this.

mmorris · 05-02-2011, 03:56 PM

Quote:

Originally Posted by beeb

I'm thinking of making these in a mini muffin pan for portion control.

Do you think it would work?

Thanks......

Yes I think the mini muffin will work

Let me know how they turn out

Beeb · 05-03-2011, 07:05 PM

I made this tonight for my non-LC son and my LC BF. Well everyone loved this and what really proved to me that this recipe was a keeper and something I will make over and over, especially the crust!!

I did 2 tweaks, but only to the crust. I used Unflavored Whey PP in place of the soy flour (same measurement) and 2/3 cup Splenda instead of the 1/2 cup . When it was done the crust smelled and tasted JUST LIKE A SCOTTISH SHORTBREAD COOKIE!

My son says to me, "Mom, use this crust for EVERYTHING from now on"!

WTG, MMorris.........love this recipe and LOVE THIS CRUST!!

PS, I didn't make this in the mini muffin pans, but in the 8 x 8 as in your original recipe.

mmorris · 05-04-2011, 04:48 AM

Quote:

Originally Posted by beeb

I made this tonight for my non-LC son and my LC BF. Well everyone loved this and what really proved to me that this recipe was a keeper and something I will make over and over, especially the crust!!

I did 2 tweaks, but only to the crust. I used Unflavored Whey PP in place of the soy flour (same measurement) and 2/3 cup Splenda instead of the 1/2 cup . When it was done the crust smelled and tasted JUST LIKE A SCOTTISH SHORTBREAD COOKIE!

My son says to me, "Mom, use this crust for EVERYTHING from now on"!

WTG, MMorris.........love this recipe and LOVE THIS CRUST!!

PS, I didn't make this in the mini muffin pans, but in the 8 x 8 as in your original recipe.

I am so happy you loved the recipe

Normally I would just use the Whey Protein however I had soy powder left over that I had to use and It actually tasted really good... I am going to make SCOTTISH SHORTBREAD COOKIE using your crust recipe.. Thanks

KimmyCarbdashian · 05-04-2011, 05:07 AM

yummmmmm!I really need to make these!Thanks for it!!!

victorianandmore · 05-04-2011, 07:16 AM

Quote:

Originally Posted by beeb

I made this tonight for my non-LC son and my LC BF. Well everyone loved this and what really proved to me that this recipe was a keeper and something I will make over and over, especially the crust!!

I did 2 tweaks, but only to the crust. I used Unflavored Whey PP in place of the soy flour (same measurement) and 2/3 cup Splenda instead of the 1/2 cup . When it was done the crust smelled and tasted JUST LIKE A SCOTTISH SHORTBREAD COOKIE!

My son says to me, "Mom, use this crust for EVERYTHING from now on"!

WTG, MMorris.........love this recipe and LOVE THIS CRUST!!

PS, I didn't make this in the mini muffin pans, but in the 8 x 8 as in your original recipe.

Beeb - Did you double the crust recipe? Just wondering about the amount of Splenda you used. The original recipe called for 1/4 cup and you mentioned that you changed the 1/2 cup to 2/3.

Beeb · 05-04-2011, 07:54 AM

Quote:

Originally Posted by victorianandmore

Beeb - Did you double the crust recipe? Just wondering about the amount of Splenda you used. The original recipe called for 1/4 cup and you mentioned that you changed the 1/2 cup to 2/3.

No did not double the recipe but I did use 2/3 cup because I actually thought it had said 1/2 cup in the original recipe. I guess I need new reading glasses, huh?

I think it was just the right amount of sweetener to get that "shortbread" taste, though and I'm glad for my mistake.

victorianandmore · 05-04-2011, 08:04 AM

Quote:

Originally Posted by beeb

No did not double the recipe but I did use 2/3 cup because I actually thought it had said 1/2 cup in the original recipe. I guess I need new reading glasses, huh?

I think it was just the right amount of sweetener to get that "shortbread" taste, though and I'm glad for my mistake.

Thanks Beeb!

whoknew · 05-04-2011, 04:55 PM

I made lime squares....the smell in the kitchen is awesome! BUT the squares are bitter!!! I only had Lorann's key lime and I knew better, but I used the tsp. measure and oh my!!! is it way toooooo much!!!! So, to remedy this, I'm hoping to scrape all the lime goodness off the bars and mix it in with some cream cheese and whipping cream and redo the topping. Live and forget, then learn again!!!!

The crust is great! I'm going to add the Scottish Shortbread note to the recipe!

jigglenomore · 05-04-2011, 05:22 PM

Oh, wow! These are my family's favorite cookie bar!! Thanks so much for posting this one!

GirlKickinIt · 05-05-2011, 09:05 PM

Yummy!!

I made these this evening and they were so Good. We loved how tart they were!!
I made a couple changes. I used Coconut Oil in place of the Butter, as we didn't have any Butter. Also, I used French Vanilla Designer Whey protein Powder, in place of the Soy Powder. I did add some coconut flakes to the "crust" batter.
I made a double batch so my Husband could take some to work tomorrow to share. So I baked it up in a greased 13X9. The bottom "crust" realllly baked on, and doesn't exactly wanna let loose. I can't figure why...except maybe I should have pulled it earlier. I had given it 20 minutes of bake time.
In any case, these are reallllly Good!!

Thank you for sharing this recipe!! It's a keeper!! And a repeater!!

mmorris · 05-06-2011, 04:54 AM

Quote:

Originally Posted by GirlKickinIt

Yummy!!

I made these this evening and they were so Good. We loved how tart they were!!
I made a couple changes. I used Coconut Oil in place of the Butter, as we didn't have any Butter. Also, I used French Vanilla Designer Whey protein Powder, in place of the Soy Powder. I did add some coconut flakes to the "crust" batter.
I made a double batch so my Husband could take some to work tomorrow to share. So I baked it up in a greased 13X9. The bottom "crust" realllly baked on, and doesn't exactly wanna let loose. I can't figure why...except maybe I should have pulled it earlier. I had given it 20 minutes of bake time.
In any case, these are reallllly Good!!

Thank you for sharing this recipe!! It's a keeper!! And a repeater!!

All I can think of is maybe your oven runs hotter then mine... I live in high altitude region. You can probably grease your pan more and don't bake the crust so long in the initial stage..
I was thinking of making these in a cupcake tin with liners but I would have to experiment to see how long to bake... I will let you know though

mmorris · 05-06-2011, 04:55 AM

Quote:

Originally Posted by whoknew

I made lime squares....the smell in the kitchen is awesome! BUT the squares are bitter!!! I only had Lorann's key lime and I knew better, but I used the tsp. measure and oh my!!! is it way toooooo much!!!! So, to remedy this, I'm hoping to scrape all the lime goodness off the bars and mix it in with some cream cheese and whipping cream and redo the topping. Live and forget, then learn again!!!!

The crust is great! I'm going to add the Scottish Shortbread note to the recipe!

Ohh lime squares sound so good.. If you get the tweek right let me know so I can copy

GirlKickinIt · 05-06-2011, 08:51 AM

mmorris ~ I think you might be right about the oven temp. running hot. We just moved into this home and I'm not quite used to this oven...it has seemed to heat things hotter than my previous oven. I think I'll try baking these at maybe 325'ish next time and maybe peek in at 17 or so minutes. The extra greasing may be needed as well. They sure are GOOD though!! I just had a couple more pieces this morning with my morning cuppa coffee. I really Love that tangyness!!
I used fresh squeezed lemons for the lemon juice portion, because I just happened to have some...boy was my hand tired after that!! I'm curious, would you consider the lemon concentrate from the bottle in place of fresh?

jbatchelor · 05-06-2011, 09:51 AM

thanks for the recipe-sounds yummy-I cant do soy--so the protein powder tweak was wonderful

whoknew · 05-06-2011, 02:43 PM

Ohh lime squares sound so good.. If you get the tweek right let me know so I can copy

LOL!!! I cut off all the strong lime topping and replaced it with whipped cream and cream cheese sweetened with splenda and added a dropperful of lorann's keylime! These are much tastier, but not the texture!

I think a dropperful (maybe it's 1/2 tsp?) of Lorann's may do the trick in the topping. I will taste before baking next time!!!! Except for my big boo boo, these are excellent! dianne

Tater Head · 05-06-2011, 06:22 PM

How many minutes did you cook them using the muffin top pans?

Thanks

mmorris · 05-07-2011, 07:36 AM

Quote:

Originally Posted by Tater Head

How many minutes did you cook them using the muffin top pans?

Thanks

I'm not at home right now, but I believe my pan has 12 portions and I got 9 out of the recipe...

Aediekins · 05-09-2011, 09:38 PM

Made these tonight.... WOW!!! Sooo yummy! I'm afraid I might eat the whole pan! Recipe is definitely a keeper!! I used unflavored whey protein powder instead of soy and I used a combo of Steviva and liquid stevia for sweetener.

Iwantlessofme · 05-10-2011, 06:10 PM

Quote:

Originally Posted by Aediekins

Made these tonight.... WOW!!! Sooo yummy! I'm afraid I might eat the whole pan! Recipe is definitely a keeper!! I used unflavored whey protein powder instead of soy and I used a combo of Steviva and liquid stevia for sweetener.

Could you please tell me how much stevia you used?

Thank you.

Mindy

Aediekins · 05-10-2011, 09:13 PM

I used a scant quarter cup (about 2/3 full) of Steviva (an erythritol stevia blend) and 25 drops of liquid Stevia.

maru2 · 05-14-2011, 07:43 PM

mmorris...Did you press the crust up the side of the pan or just the bottom?

mmorris · 05-15-2011, 04:31 AM

Quote:

Originally Posted by maru2

mmorris...Did you press the crust up the side of the pan or just the bottom?

Hello

I just pressed it to the bottom of the pan.

04-29-2011, 07:48 AM	#1
mmorris Blabbermouth!!! Join Date: May 2003 Location: White Mountains, NH Posts: 5,628 Gallery: mmorris Stats: 268/128-Goal Weight Finally!! (-140 pounds gone) WOE: Atkins All the WAY!! Start Date: August 2002	Lemon Cheese Cake Squares Low Carb Lemon Squares For the crust: ¾ cup almond flour ¼ cup soy powder ¼ cup granular Splenda ¼ cup softened butter 4 ounces of softened cream cheese Filling: 2 large eggs 1/2 cup granular Splenda 1 teaspoon baking powder ¼ teaspoon salt 6 tablespoons lemon juice 2 teaspoon gelatin 2 teaspoon lemon extract Pre-heat oven to 350 F. Blend crust ingredients using a pastry cutter. Press crust into a 8 x 8-inch baking pan spayed with non-stick cooking spray. Bake for about 18 minutes or until lightly browned. Cool slightly. Beat the ingredients for the filling for about a minute then pour evenly over the baked crust. Return to oven and bake again for about 15-20 minutes or until set. Let cool at room temperature, cut into 16 even squares. Keep cool in the refrigerator. Makes 16 squares Carbs per square: about 0.9 g I have made this several times and it is awesome!! I switch off from a baking pan to my muffin top pan to make individual servings. I have also added a bit of unsweetened coconut to the crust and again it came out awesome __________________ I can do everything through Christ who gives me strength Philippians 4:13 Grandmother of 8 If you fail to plan, you plan to fail If it is to be, it's up to me a little note... I lost this all my weight without one ounce of exercise. I do now swim 3x a week Last edited by mmorris; 04-29-2011 at 07:51 AM..

05-03-2011, 07:05 PM	#10
Beeb Why wait, just do it NOW! Join Date: Feb 2004 Location: Where Super Storm Sandy Wiped Out All My Childhood Memories!! Posts: 11,755 Gallery: Beeb Stats: 152 WOE: Thintuition - Intuitive Eating	I made this tonight for my non-LC son and my LC BF. Well everyone loved this and what really proved to me that this recipe was a keeper and something I will make over and over, especially the crust!! I did 2 tweaks, but only to the crust. I used Unflavored Whey PP in place of the soy flour (same measurement) and 2/3 cup Splenda instead of the 1/2 cup . When it was done the crust smelled and tasted JUST LIKE A SCOTTISH SHORTBREAD COOKIE! My son says to me, "Mom, use this crust for EVERYTHING from now on"! WTG, MMorris.........love this recipe and LOVE THIS CRUST!! PS, I didn't make this in the mini muffin pans, but in the 8 x 8 as in your original recipe. __________________ LINDA'S BLOG WWW.LINDASHIELDSPSYCHICMEDIUM.BLOGSPOT.COM Last edited by Beeb; 05-03-2011 at 07:09 PM..

05-05-2011, 09:05 PM	#18
GirlKickinIt Very Gabby LCF Member!!! Join Date: Sep 2005 Location: Almost Heaven~Central Oregon Posts: 3,491 Gallery: GirlKickinIt Stats: I can't get no...satisfaction!! WOE: Atkins-Bernstien-High FAT Start Date: 9/20/2001	Yummy!! I made these this evening and they were so Good. We loved how tart they were!! I made a couple changes. I used Coconut Oil in place of the Butter, as we didn't have any Butter. Also, I used French Vanilla Designer Whey protein Powder, in place of the Soy Powder. I did add some coconut flakes to the "crust" batter. I made a double batch so my Husband could take some to work tomorrow to share. So I baked it up in a greased 13X9. The bottom "crust" realllly baked on, and doesn't exactly wanna let loose. I can't figure why...except maybe I should have pulled it earlier. I had given it 20 minutes of bake time. In any case, these are reallllly Good!! Thank you for sharing this recipe!! It's a keeper!! And a repeater!! __________________ ~Ninja Kitty~ Cruisin' to Nebraska 179/1282

05-09-2011, 09:38 PM	#26
Aediekins Major LCF Poster! Join Date: Sep 2004 Posts: 1,567 Gallery: Aediekins Stats: St/199 Curr/163 Goal/155 WOE: Low-Carb Start Date: 8 more lbs to go!!	Made these tonight.... WOW!!! Sooo yummy! I'm afraid I might eat the whole pan! Recipe is definitely a keeper!! I used unflavored whey protein powder instead of soy and I used a combo of Steviva and liquid stevia for sweetener. Last edited by Aediekins; 05-09-2011 at 09:39 PM..

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04-29-2011, 10:56 AM	#2
ravenrose . Join Date: Dec 2009 Location: California Posts: 9,071 Gallery: ravenrose Stats: lost 130 lb so far, and miles to go before I sleep WOE: low carb controlled calorie Start Date: June, 2009	that sounds and looks wonderful! are you getting thickening from the gelatin at room temp? I would think it would have to be chilled pretty well for the gelatin to do anything.

04-30-2011, 05:57 AM	#4
jlp2009 Senior LCF Member Join Date: Nov 2009 Posts: 718 Gallery: jlp2009	oh my those look just like the high carb ones I used to make years ago!! Since they are baked, I would think that the eggs would thicken them and the gelatin might not be necessary? Just a thought. I use gelatin but there are some folks who do not. Thanks for posting mmorris!

05-01-2011, 08:14 PM	#5
Beeb Why wait, just do it NOW! Join Date: Feb 2004 Location: Where Super Storm Sandy Wiped Out All My Childhood Memories!! Posts: 11,755 Gallery: Beeb Stats: 152 WOE: Thintuition - Intuitive Eating	I'm thinking of making these in a mini muffin pan for portion control. Do you think it would work? Thanks......

05-01-2011, 09:09 PM	#6
Aediekins Major LCF Poster! Join Date: Sep 2004 Posts: 1,567 Gallery: Aediekins Stats: St/199 Curr/163 Goal/155 WOE: Low-Carb Start Date: 8 more lbs to go!!	YUM!!! Those look insanely good!!! I am so making those, but I don't have any gelatin, so I will try it with gluc.

05-02-2011, 03:22 PM	#8
Nigel Very Gabby LCF Member!!! Join Date: Nov 2006 Posts: 3,072 Gallery: Nigel	bumping for the person who has too many lemons This recipe looks yummy!! Thank you for sharing this.

05-04-2011, 05:07 AM	#12
KimmyCarbdashian Senior LCF Member Join Date: Apr 2011 Posts: 175 Gallery: KimmyCarbdashian Stats: 300/180/150 WOE: Low carb for life♥ Start Date: Feb 2010	yummmmmm!I really need to make these!Thanks for it!!!

05-04-2011, 04:55 PM	#16
whoknew Senior LCF Member Join Date: Feb 2010 Location: Southeastern US Posts: 397 Gallery: whoknew WOE: SyndromeX Start Date: June 2007	I made lime squares....the smell in the kitchen is awesome! BUT the squares are bitter!!! I only had Lorann's key lime and I knew better, but I used the tsp. measure and oh my!!! is it way toooooo much!!!! So, to remedy this, I'm hoping to scrape all the lime goodness off the bars and mix it in with some cream cheese and whipping cream and redo the topping. Live and forget, then learn again!!!! The crust is great! I'm going to add the Scottish Shortbread note to the recipe!

05-04-2011, 05:22 PM	#17
jigglenomore Senior LCF Member Join Date: Oct 2007 Location: SW Missouri Ozarks Posts: 986 Gallery: jigglenomore Stats: Mac Truck/Small SUV/Mini-Cooper WOE: Atkins/South Beach/Low Glycemic/Voodoo	Oh, wow! These are my family's favorite cookie bar!! Thanks so much for posting this one!

05-06-2011, 08:51 AM	#21
GirlKickinIt Very Gabby LCF Member!!! Join Date: Sep 2005 Location: Almost Heaven~Central Oregon Posts: 3,491 Gallery: GirlKickinIt Stats: I can't get no...satisfaction!! WOE: Atkins-Bernstien-High FAT Start Date: 9/20/2001	mmorris ~ I think you might be right about the oven temp. running hot. We just moved into this home and I'm not quite used to this oven...it has seemed to heat things hotter than my previous oven. I think I'll try baking these at maybe 325'ish next time and maybe peek in at 17 or so minutes. The extra greasing may be needed as well. They sure are GOOD though!! I just had a couple more pieces this morning with my morning cuppa coffee. I really Love that tangyness!! I used fresh squeezed lemons for the lemon juice portion, because I just happened to have some...boy was my hand tired after that!! I'm curious, would you consider the lemon concentrate from the bottle in place of fresh?

05-06-2011, 09:51 AM	#22
jbatchelor Major LCF Poster! Join Date: Mar 2008 Location: SW Indiana Posts: 1,385 Gallery: jbatchelor Stats: 248/171 /148 WOE: Atkins/Low carb	thanks for the recipe-sounds yummy-I cant do soy--so the protein powder tweak was wonderful

05-06-2011, 02:43 PM	#23
whoknew Senior LCF Member Join Date: Feb 2010 Location: Southeastern US Posts: 397 Gallery: whoknew WOE: SyndromeX Start Date: June 2007	Ohh lime squares sound so good.. If you get the tweek right let me know so I can copy LOL!!! I cut off all the strong lime topping and replaced it with whipped cream and cream cheese sweetened with splenda and added a dropperful of lorann's keylime! These are much tastier, but not the texture! I think a dropperful (maybe it's 1/2 tsp?) of Lorann's may do the trick in the topping. I will taste before baking next time!!!! Except for my big boo boo, these are excellent! dianne

05-06-2011, 06:22 PM	#24
Tater Head Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Austin Texas Posts: 3,927 Gallery: Tater Head Stats: start weight 200/196.5 /goal 150 WOE: Protein Power	How many minutes did you cook them using the muffin top pans? Thanks

05-10-2011, 09:13 PM	#28
Aediekins Major LCF Poster! Join Date: Sep 2004 Posts: 1,567 Gallery: Aediekins Stats: St/199 Curr/163 Goal/155 WOE: Low-Carb Start Date: 8 more lbs to go!!	I used a scant quarter cup (about 2/3 full) of Steviva (an erythritol stevia blend) and 25 drops of liquid Stevia.

05-14-2011, 07:43 PM	#29
maru2 Senior LCF Member Join Date: Jan 2007 Location: Florida Posts: 338 Gallery: maru2 Stats: 170/145/135 WOE: atkins Start Date: 1/2007 restart 1/2010	mmorris...Did you press the crust up the side of the pan or just the bottom?