Title: Sunshine Lemon Bars
Categories: Bar
Yield: 1 Batch

		Crust:
1	c	Whole-wheat flour
1/4	c	Sugar
1	ts	Grated lemon peel
2	tb	Finely chopped hazelnuts
1/3	c	Buttermilk
1	tb	Canola oil
		Filling:
1/2	c	Egg substitute
2	tb	All-purpose flour
3/4	c	Sugar
2	ts	Grated lemon peel
3	tb	Lemon juice
1/4	ts	Baking powder
1	tb	Powdered sugar

Preheat oven to 350 degrees F. In a medium bowl, combine dry crust ingredients. In a small bowl, whisk together buttermilk and oil. Drizzle into dry mixture. Using a pastry blender or fork, cut into buttermilk mixture to form dough. Press into the bottom of an 8 x 8 x 2-inch baking pan and bake for 12 to 15 minutes.

Meanwhile, in another small bowl, combine all the filling ingredients except the powdered sugar. Beat for 2 minutes or until combined. When the crust is finished baking, remove the pan from the oven and pour the filling over crust. Return to oven for another 20 minutes, or until the filling is light brown around the edges and set in the center. Cool on a wire rack. Sift powdered sugar over top and cut into bars.

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