Fresh lemon squares

Yield: 16 servings

Measure Ingredient
1 cup Cake flour -- sifted
¼ cup Powdered sugar
4 tablespoons Cream cheese
3 tablespoons Vegetable oil
3 \N Egg whites
¾ cup Sugar
1½ tablespoon Lemon zest -- grated
2 tablespoons All-purpose flour
½ teaspoon Baking powder
¼ teaspoon Salt
⅓ cup Lemon juice -- fresh
\N \N Powdered sugar



CRUST: Preheat oven to 350 degrees. Coat an 8-inch square baking pan with non-stick cooking spray and set aside. In a large bowl, stir together cake flour and powdered sugar. Using a pastry blender cut cream cheese into the flour mixture until crumbly. Gradually add oil, stirring with a fork. Toss until evenly moistened. (The mixture will be crumbly.) Press into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until golden colored.

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. Mix in lemon juice. Pour over the hot crust and bake for about 20 minutes longer, or until the top is light golden brown and set. Let cool in the pan on a rack.

Spray a sharp knife with non-stick cooking spray and cut into squares. Dust with sifted powdered sugar.

Yield: About 16 squares.

Recipe By : Jo Merrill

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