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These are a variation of the popular lemon square, modified to make it more diabetic-friendly and to introduce the flavour of almond into the crust and crunchy topping, something my stepfather loves.


  • 2/3 cup whole-wheat flour
  • 1/3 cup unbleached flour
  • 1 tbsp ground almonds
  • 2 tbsp butter, cold
  • 2 tbsp shortening
  • 1 tsp almond extract
  • Several tablespoons of cold water
  • 2 eggs
  • ½ cup Splenda Granular
  • 2 tbsp honey
  • ¼ cup plus 2 tbsp fresh lemon juice
  • 4 tbsp butter or margarine, melted and cooled
  • 1 ½ tbsp freshly grated lemon rind
  • ¼ cup crumbled amaretti cookies


  • Preheat oven to 400F.
  • Mix flours and almond meal in a large mixing bowl.
  • Cut butter and shortening into the flour mixture until it is coarse-meal textured.
  • Stir in almond extract and 2 tablespoons of cold water, adding water gradually to form dough that is pliable but not too sticky.
  • Press into the bottom and partially up sides of an 8” or 9” square pan. Dock crust all over with a fork.
  • Bake 10 minutes and allow to cool.
  • Reduce oven to 350F.
  • Beat eggs, Splenda and honey with electric beaters until creamy.
  • Mix in lemon juice, butter, and lemon rind.
  • Pour mixture into baked pastry.
  • Sprinkle amoretti crumbs over the lemon filling.
  • Bake 15 minutes.
  • Cool on wire rack and chill before serving

Categories: Diabetic 
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