HELP: I'm craving lemon squares

Well, not so helpful, but now I'm craving lemon squares too! I'd say if you really want one and can fit it into your calories, buy 1. Just one, or get more but give them away or put them somewhere you can't get at. That way you can fulfill the craving and stay on track Unless you're never planning on eating a lemon square again in your life, you don't have to completely cut them out right now either.

This is so weird. I just pulled out a pan out of the oven. I had a fresh lemon and decided to make them just a few hours ago...

Man do I love lemon squares! Why are they so good?!

I actually crave them too once inawhile. Not the exact same but fiber one makes a 90 calorie snack bar version.

joeycole1 wrote: »

I have been doing very well with my diet, and already lost over 6 pounds. However, all day I have had an uncanny craving for lemon squares. I can't stop looking at pictures of them. Something about the tangy soft texture of them is so appealing to me. PLEASE HELP!

Do you have friends you can hand most of the pan to? I have done this with brownies. I don't want a lower-cal version and I cannot have them in the house.

Mmmm now I wish I had the ingredients to make lemon anything!

Hmmmm... I just made some today. The hubs really likes them. I don't think I'd ever have a craving for them. I mean, they aren't bad, but I'm a chocoholic.

BeginnersBootcamp wrote: »

Fibre 1 has a nice lemon bar thats 110 cals im pretty sure

That's not even close to being a lemon bar.

Lemon squares are the best.!!!

http://www.skinnytaste.com/2012/06/skinny-honey-lemon-bars.html?m=1

Forgive me...
Here are two recipes from Choc. Covered Katie:



Lemon Cloud Cheesecake (servings: 8)
(Can be crustless if desired)
• 1/2 cup lemon juice (120g)
• 1 1/2 tsp pure vanilla extract
• zest of one lemon
• 1/4 cup pure maple syrup (55g)
• 2 packages mori nu firm tofu (Soy-Free alternative here – just add lemon extract and zest)
• 1/4 cup sugar or coconut sugar OR 1/8 tsp uncut stevia
• 1/3 cup melted coconut butter or raw cashew butter (80g)
• 1/2 tsp salt
Preheat your oven to 350 F and fill an 8.5-in springform pan with a crust (or crumbs from 16 graham cracker squares), or grease the pan well if a crustless cheesecake is preferred. Combine all ingredients in a food processor until smooth – don’t over-blend, as you don’t want to introduce air to the cheesecake, which would cause cracking when it bakes. Pour into the prepared pan, then bake one hour on the middle rack. Remove from the oven—the inside will still be wobbly—and let cool. Refrigerate very loosely covered for at least 8 hours, during which time the texture and taste of this healthy lemon cheesecake will change completely. (If using a different size springform, you’ll have to experiment with baking time.) Once the wait period is over, go around the sides with a knife, then remove the springform. I recommend MoriNu, as people sometimes find other brands of tofu to have an aftertaste in recipes.
132g = 116 calories (1 slice)
Total Fat: 6.8g
Sugar: 5 g
Protein 6.6 g

Healthy Lemon Squares
Crust:
• 1 cup whole wheat pastry or white flour (135g)
• 1/4 cup plus 2 tbsp powdered sugar or Sugar-Free Powdered Sugar (44g)
• 1/4 tsp plus 1/8 tsp salt
• 1/4 cup coconut oil (50g)
• 1 1/2 tbsp water or more coconut oil
Filling:
• 1/2 tbsp arrowroot or cornstarch
• 1/4 cup plus 2 tbsp lemon juice (90g)
• 1/4 cup powdered sugar or sf powdered sugar (linked above) (28g)
• 2 Nunaturals stevia packs or 1/16 tsp uncut, or 2 more tablespoons powdered sugar or sugar-free powdered sugar
• 1 cup MoriNu silken-firm or lite tofu (This is not the same as the tofu in a grocery store’s refrigerator section. See “nutrition facts” link below for where to find this.) (240g)
• zest of one lemon (you can omit this)
• optional: a few drops yellow food coloring or tiny pinch tumeric, only if desired for color
Preheat oven to 350 F. Combine crust ingredients, either in a food processor or by hand. (Make sure the oil is melted if combining by hand.) Press evenly into a well-greased 8×8 pan. (I used a piece of wax paper over the top, so it was easier to press down.) Cook 10 minutes, while simultaneously combining filling ingredients in a food processor or blender. After crust cooks, pour filling evenly on top and cook another 26 minutes. Let cool 10 minutes, then fridge uncovered for at least 2 hours (important, as this lets the custard set) before cutting with a sharp knife. If you’re having trouble cutting, leave out just a few minutes so the coconut oil softens. (Note: If you want fatter squares than what are pictured, you can times the filling by 1.5, cook 10 minutes longer, and fridge 2 extra hours.) Makes 12-16 squares. These are best stored in
Nutrition info per lemon bar:
• Calories: 45
• Fat: 2.5 g
• Carbs: 6 g
• Fiber: .5 g
• Protein: 1.5 g
• ww points (new system): 1 point per bar
The ww points are actually the same, no matter whether you use regular powdered sugar or xylitol. These bars were calculated with the sf powdered sugar, but xylitol actually does have calories. So the nutrition information shouldn’t be drastically different if you make them with regular powdered sugar.