Crust:
1 Cup 70% Vegetable Oil Spread
1/2 Cup Splenda
2 Cups Whole Wheat Pastry Flour
Filling:
6 Large Eggs
1 Cup Agave 5 sweetener
1 Tablespoon Lemon Zest
1 Cup Lemon Juice
1 Cup Whole Wheat Pastry Flour

Preheat the oven to 350 degrees. Generously grease a 9- by- 13- by 2-inch baking sheet. For the crust, cream the butter and sugar in an electric mixer fitted with a paddle attachment until the mixture is light and pale yellow. With the mixer on low speed, add flour and mix until just blended. Press the dough into the prepared baking sheet, making a 1/2-inch edge on all sides of the pan. Bake until lightly browned, 15 to 20 minutes. Remove from the oven and cool on a wire rack. For the filling, whisk together the eggs, agave, lemon zest, lemon juice and the flour. Pour the mixture over the crust and bake until the filling sets, 30 to 35 minutes. Remove from the oven and cool to room temperature. Cut into 32 bars.

Nutrition: 111 Calories; 6g Fat (50.3% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 61mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1 Fat.

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