 |
Prep Time: 7 Minutes Cook Time: 43 Minutes |
Ready In: 50 Minutes Servings: 16 |
|
Ingredients:
1 cup all-purpose flour |
1/4 cup plus 1 tablespoon powdered sugar, divided |
1 teaspoon grated lemon rind |
1/4 cup plus 1 tablespoon reduced-calorie stick margarine |
vegetable cooking spray |
1 cup sugar |
1/2 cup fat-free egg substitute |
1/4 cup fresh lemon juice |
Directions:
1. Combine flour, 1/4 cup powdered sugar, and lemon rind. Cut in margarine with a pastry blender until mixture resembles coarse crumbs. Press mixture into a 9-inch square pan coated with cooking spray. Bake at 350° for 18 minutes.
2. Combine 1 cup sugar, egg substitute, and lemon juice, stirring well with a wire whisk. Pour over baked crust. Bake 25 additional minutes. Let cool completely on a wire rack.
3. Sprinkle with remaining 1 tablespoon powdered sugar. Cut into 16 bars. Store in an airtight container.
|
|