Ahem...no worries :-) I think our Crocker #2 recipe doesnt really make
bars, more like exquisite bites of a cross between poundcake and
cheesecake-the cream cheese really makes a difference. There is no lemon
curd jelly-like layer like I associate with powder sugar covered lemon
bars and there is no separate crust either-it all merges together during
baking and is utterly creamy yet chewy.

Since you asked...I have been trying to make(over) my coworker's recipe.
First I tried Splenda in a similar, but from scratch, internet
recipe-only I used bean flour instead. Consistency was ok, but the
citric sweetness just wasnt there-I think it was the Splenda.

I have now purchased a big bag of Stevia In The Raw plus the afore
mentioned (oops:Pillsbury) Moist Supreme Lemon Cake Mix. This will
comprise my next attempt.

According to the package there is one cup of supremely moist pudding in
the mix lol. The ingredient list is too long to list here :-) The entire
box is 420 carbs but her recipe makes 48 bites and with the stevia it
should be ok. Diabetic snacks are usually listed as 15 carbs.