Lemon Squares

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 18
• 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

Recipe

• 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 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.