Recipe

A A A

• 1 cup all-purpose flour , plus
• 2 tbsp all-purpose flour, divided
• 1/2 tsp baking powder, divided
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups sugar, divided
• 2 tsp lowfat margarine (*note )
• 2 tsp canola oil (**note )
• 1/2 cup egg beaters 99% egg substitute, plus
• 2 tsp egg beaters 99% egg substitute (***note, divided)
• 1 tbsp grated fresh lemon rind, divided
• 1/4 cup fresh lemon juice
• 1 large egg
• confectioners' sugar , for dusting

• 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.