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Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Eggs			18	Servings

INGREDIENTS

		— Crust: —
2/3	c	All-purpose flour
1/3	c	Graham cracker crumbs
1	tb	Granulated sugar
3	tb	Unsalted butter; melted – Topping: —
3	lg	Egg white
1	lg	Egg
1	c	Granulated sugar
2	tb	All-purpose flour
2	ts	Lemon zest; grated
1/2	c	Fresh lemon juice
		Confectioner's sugar; for dusting

INSTRUCTIONS

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@centex.net> on Feb 8,
1998

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