Yield: 18 Servings
|\N \N||--- Crust: ---|
|⅔ cup||All-purpose flour|
|⅓ cup||Graham cracker crumbs|
|1 tablespoon||Granulated sugar|
|3 tablespoons||Unsalted butter; melted - Topping: ---|
|3 larges||Egg white|
|1 cup||Granulated sugar|
|2 tablespoons||All-purpose flour|
|2 teaspoons||Lemon zest; grated|
|½ cup||Fresh lemon juice|
|\N \N||Confectioner's sugar; for dusting|
Preheat oven to 350¡F. Line bottom and sides of 8x8x2 inch square baking pan with foil, extending foil beyond 2 oposite sides of pan by a few inches. Lightly coat with nonstick cooking spray.
Make crust: In medium bowl, whisk together flour, graham cracker crumbs, and sugar. Using fingers, rub vegetable oil spread into flour mixture until evenly moistened ( you can use a pastry blender to cut in vegetable oil spread, but it's easier ot use your fingers ). Crumbs should look like moist sand. Scatter mixture evenly over bottom of prepared pan. Using hands, firmly press mixture into even layer.
Baken until lightly colored, about 13 minutes. Remove from oven, but leave oven on.
Meanwhile, make topping: In medium bowl, with electric mixer at high speed, beat topping ingredients to combine, about 1 minute. Pour over hot crust.
Return to oven and bake until golden brown and almost no indentation remains when lightly touched in center, about 30 minutes. Transfer pan to wire rack to cool completely.
To serve: Lift entire square out of pan by foil ends and transfer to cutting board. Cut the square into 3 even strips, and then each strip crosswise, diagonally, into 6 equal diamonds. Dust with confectioner's sugar. These can be refrigerated for a day or two.
Per serving: 100 Calories; 3g Fat (22% calories from fat); 2g Protein; 18g Carbohydrate; 16mg Cholesterol; 27mg Sodium Recipe by: Ron West
Posted to Bakery-Shoppe Digest by Ron West <ronwest@...> on Feb 8, 1998