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Lemon Squares

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“a lighter version.”
READY IN:
40mins
SERVES:
18
UNITS:
US

Ingredients Nutrition

Directions

  1. *NOTE:Original recipe used 1 T butter, softened.
  2. **NOTE:Original recipe used 1 T canola oil.
  3. ***NOTE:Original recipe used 2 lg egg whites, divided.
  4. Preheat oven to 350 deg F.
  5. Lightly coat an 8 x 12" or 7 x 11" baking pan with cooking spray.
  6. In small bowl, stir together 1 C flour, 1/4 tsp baking powder, baking soda and salt.
  7. In mixing bowl, beat together 1/2 C sugar, lowfat margarine.
  8. (butter), oil, egg white and lemon rind (zest) with electric mixer until smooth.
  9. Stir in dry ingredients until blended and crumbly.
  10. Note: Mine never did get crumbly-- it was a batter.
  11. Press dough in an even layer in baking pan.
  12. Note: I just poured it.
  13. into the baking pan.
  14. Bake the crust 15- 20 min or until it is puffed all.
  15. over and browned around the edges.
  16. Meanwhile, in bowl, combine the remaining 3/4 C sugar, 2 tsp lemon zest, lemon juice, egg, the flour and 1/4 tsp baking powder; whisk until smooth.
  17. Pour evenly over hot crust and bake about 14- 20 min longer, or until set.
  18. Let cool completely in pan on a wire rack.
  19. Cut into squares and dust with.
  20. confectioner's sugar.
  21. Note: I omitted the confectioners sugar.

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