Ingredients
Cooking spray, for pan
1 1/2 sticks butter, softened
6 tbsp. SPLENDA® No Calorie Sweetener, Granulated
1 1/2 c. all-purpose flour
1/8 tsp. salt
4 large eggs
1 1/3 c. SPLENDA® No Calorie Sweetener, Granulated
Zest of 1 lemon
2/3 c. lemon juice
1/3 c. skim milk
3 tbsp. all-purpose flour
1/8 tsp. salt
3 oz. fresh raspberries
Preparation
Step 1Preheat oven to 350 degrees F.Step 2Lightly coat an 8-x-8” pan with cooking spray and line with parchment, leaving a 2” overhang on all sides.Step 3In the bowl of a stand mixer fitted with the paddle attachment, cream butter and SPLENDA® Sweetener on medium speed until light and fluffy, 2 minutes. Reduce speed to low and add flour and salt, mixing until just combined. Press dough into prepared pan. Freeze 15 minutes.Step 4Bake crust until golden, 15 to 20 minutes. Reduce oven to 325 degrees F.Step 5Meanwhile, whisk together eggs, SPLENDA® Sweetener, lemon zest and juice, milk, flour, and salt. Step 6Pour lemon filling over crust and scatter raspberries on top. Bake until custard has just set and is no longer liquidy, 20 to 25 minutes. Let cool to room temperature, then chill at least 2 hours. Cut into triangles and serve.
