- Crust:
- 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 3/4 cup all-purpose flour
- 1 pinch salt
- 1/4 cup light butter
- Filling:
- 2 tablespoons all-purpose flour
- 1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated
- 1/2 cup egg substitute
- 1/2 cup half-and-half
- 1/2 cup fresh lemon juice
- 1 tablespoon grated fresh lemon peel
- 1/4 cup reduced sugar raspberry preserves
- Preheat oven to 350 degrees F. Spray an 8X8-inch baking pan generously with butter flavored nonstick spray. Set aside.
- To make crust: Mix together flour, SPLENDA(R) Granulated Sweetener and salt in a medium mixing bowl. Cut in light butter until the mixture is crumbly, like a streusel topping. Do not overmix. Press dough into prepared 8×8-inch baking pan. Bake in preheated 350 degrees F oven 15-20 minutes or until lightly browned.
- To make filling: Place SPLENDA(R) Granulated Sweetener and flour in a medium mixing bowl. Stir well. Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly. Add lemon peel.
- Stir raspberry preserves until they loosen up. Spread evenly over warm crust.
- Gently pour lemon mixture over preserves. Bake in preheated oven 20-25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator.
- Chill in refrigerator 2 hours before serving.