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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 18 |
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a lighter version. Ingredients:
1 cup all-purpose flour, plus |
2 tablespoons all-purpose flour, divided |
1/2 teaspoon baking powder, divided |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 1/4 cups sugar, divided |
2 teaspoons lowfat margarine (*note) |
2 teaspoons canola oil (**note) |
1/2 cup egg beaters 99% egg substitute, plus |
2 teaspoons egg beaters 99% egg substitute (***note, divided) |
1 tablespoon grated fresh lemon rind, divided |
1/4 cup fresh lemon juice |
1 large egg |
confectioners' sugar, for dusting |
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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