INGREDIENTS

INSTRUCTIONS

Preheat oven to 325 F. Spray a 9x13-inch baking pan with nonstick cooking
spray. Put 1 Tbs flour in bottom of pan and shake to evenly coat it. Set
aside, then prepare crust.
To make crust, mix remaining flour, oats, 1 cup sugar and salt in large
bowl; stir to mix well. In separate bowl, combine 1/4 cup egg substitute,
oil, water and 1/2 teaspoon vanilla extract. Pour the liquid ingredi- ents
into dry ingredients. Mix well to form dry dough. Scrape the dough into
previously prepared pan. Using a large sheet of wax paper, press the dough,
using your hands, across bottom of pan and up the sides about 1/4 inch (The
dough will not stick to your fingers because of the wax paper.) Discard wax
paper and bake the crust for 15 to 17 minutes, or until firm to touch and
lightly golden.
In same large bowl, combine remaining 1 cup sugar, and cornstarch and stir
until well mixed. Pour in 3/4 cup egg substitute, lemon juice, lime juice,
lemon rind and remaining vanilla extract. Whisk mixture until sugar is
dissolved and no cornstarch lumps remain. Pour custard- filling over the
crust and bake 20 min. longer, until filling is set. Remove from heat,
allow to cool completely. Sprinkle with confectioners sugar and cut into 32
pieces.
Per cookie: Calories 101 Fat 1g No cholesterol Sodium 43mg Percent calories
from fat 9
Posted to MM-Recipes Digest V4 #139 by BobbieB1@aol.com on May 19, 1997

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