Ingredients:
1 cup all-purpose flour
2 tablespoons Splenda granular
1/8 teaspoon salt
6 tablespoons cold butter, cut into 1/2-inch pieces
4 large eggs
1/2 cup half-and-half
1 1/4 cups Splenda granular
1/3 cup all-purpose flour
1 tablespoon grated fresh lemon peel
1/2 cup fresh lemon juice
Directions:
Crust: Preheat the oven to 350 F Lightly spray an 8-x-8-inch baking pan.
Combine flour, Splenda Granular, and salt in food processor bowl. Pulse 2 to 3 times.
Add butter; pulse until mixture resembles coarse meal.
Press mixture into the and bake 20 minutes or until crust is lightly browned.
While the crust is in the oven, whisk together eggs and half-and-half in a medium bowl.
Gradually whisk in the Splenda and flour. Whisk in lemon peel and lemon juice.
Pour over hot crust and bake 15 minutes or until center is set and edges are lightly browned.
Cool completely in pan on a wire rack; dust with powdered sugar, if desired. Cut into 2-inch squares, or whatever size you wish.
Servings: Serve
Time preparation: 10 min.
Time total: 45 min.