Your browser is not utilizing JavaScript, used to open some windows. The Low Carb Luxury site utilizes JavaScript for some functions, and you may miss some features by not enabling JavaScript.
Low Carb LuxuryLow Carb Luxury
Welcome to Low Carb Luxury Low Carb Luxury Magazine Shop in the Low Carb Luxury Online Store! Contact Us
The Low Carb Luxury Store

Read LCL Magazine
Product Spotlight
Beginner's Guide
Low Carb Recipes
Lora's Story
Shows and Events
LCL Panel of Experts
Tips, Hints, & Ideas
Site F.A.Q.
Feature Articles
Suggested Reading
Recommended Links

Sign up for the
Low Carb Luxury
Online Magazine

Browse the
LCL CafePress Shop

B2B Areas:

Press and Media
Design & Marketing
Photography Services
Product Submission
Link to Our Site
Advertise With Us
Online Media Kit


Low Carb Luxury Recipe!
Cool Lemon Bars

Ingredients for "cookie" bottom:

Preheat oven to 350°F.
Put all ingredients in food processor and process in pulses until crumbly. Press into a greased 9x13x2 cake pan. Bake 15 minutes or until just browned. Allow to cool while you prepare filling.

Ingredients for filling layer #1:

  • 4 eggs
  • 1 cup Splenda
  • 5 Tablespoons lemon juice
  • 1 tsp lemon zest (grated lemon rind)
  • 1/2 pkg Lemon flavor gelatin
  • 2 Tablespoons water

Beat these ingredients together well. Pour over slightly cooled crust and put back in oven for 30 minutes or until set (watch carefully — ovens vary!) Cool completely. Then mix...

Ingredients for filling layer #2:

  • 4 Tablespoons Splenda
  • 3 oz cream cheese
  • 1 Tablespoon lemon juice

Blend all ingredients for final layer well, and drizzle over bars. Refrigerate and cut into squares and enjoy!

Makes 24 3"x1 1/2" bars.   3 grams net carbs per square.

Contents copyright © 1999 — 2008 Low Carb Luxury, Inc.   All rights reserved.  Photography by Neil Beaty.
Use of this site constitutes your acceptance of our Terms and Conditions.   See our Privacy Statement.
No reproduction without written consent.  Site Development by:  LNS Design & Marketing.   Site Map.