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Title: Eating Well's Lemon Squares
Categories: Cookie Lemon
Yield: 16 Servings
| 1 | c | Sifted cake flour |
| 1/4 | c | Confectioner's sugar |
| 1/4 | c | Low fat cream cheese |
| 3 | tb | Vegetable oil *****FILLING***** |
| 3 | lg | Egg whites |
| 3/4 | c | Sugar |
| 1 1/2 | tb | Grated lemon zest |
| 2 | tb | All-purpose white flour |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/3 | c | Fresh lemon juice (1 large lemon) confectioner's sugar for d |
TO MAKE THE CRUST: Preheat oven to 350F. Coat the inside of an 8-inch square baking pan with nonstick cooking spray and set aside. In a large bowl, stir together cake flour and confectioners' sugar. Using a pastry blender or your fingertips, cut cream cheese into the flour mixture until crumbly. Gradually add oil, stirring with a fork. Toss with fingertips until evenly moistened. (The mixture will be crumbly.) Press into the bottom of the prepared baking pan. Bake for 20 to 25 minutes, or until light golden. TO MAKE FILLING: In a mixing bowl, beat egg whites, sugar and lemon zest together with an electric mixer until smooth. In a small bowl, stir together all-purpose flour, baking powder and salt. Add to the egg-white mixture and beat until blended. Beat in lemon juice. Pour over the hot crust and bake for about 20 minutes longer, or until the top is light golden and set. Let cool in the pan on a rack. Spray a sharp knife with nonstick cooking spray and cut into squares. Dust with confectioners' sugar.
Original Post Date: 31 Aug 92 Source: Eating Well, October 1992
From: Fred Towner Date: 01-31-95
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