Crust:

3/4 c. Splenda Granular
3/4 c. flour
1/4 c. butter
Pinch of salt
2 tbsp. flour
1 1/4 c. Splenda Granular
1/2 c. egg substitute
1/2 c. half and half
1/2 c. fresh lemon juice
1 tbsp. grated fresh lemon peel
1/4 c. reduced sugar raspberry preserves

Preheat oven to 350°F. Spray an 8 x 8-inch baking pan generously with butter-flavored nonstick spray. Set aside. Mix together flour, Splenda Granular and salt in a medium sized mixing bowl. Cut in butter until the mixture is crumbly, like a streusel topping. Do not over mix. Press dough into prepared baking pan.

Bake in preheated oven 15 to 20 minutes or until lightly browned. Place Splenda Granular and flour in a medium sized mixing blow. Stir well. Add egg substitute and half-and-half. Stir until blended. Slowly add lemon juice while stirring constantly. Add lemon peel. Stir raspberry preserves until they loosen up. Spread evenly over warm crust. Gently pour lemon mixture over preserves.

Bake in preheated oven 20 to 25 minutes or until set. Remove from oven and allow to cool before placing in refrigerator. Chill in refrigerator 2 hours before serving.

Makes 16 bars.