Name: Diamond Lemon Bars
Ingredients: 2/3 c All-purpose flour; 1/3 c Graham cracker crumbs; 1 tb Granulated sugar; 3 tb 70% buttermilk-vegetable oil spread; 3 lg Egg white; 1 lg Whole eggs; 1 c Granulated sugar; 2 tb All-purpose flour; 2 ts Lemon zest; grated; 1/2 c Lemon juice (about 4 lemons); fresh; Confectioner's sugar; for dusting

It is important that you let your children in on the fact that there is a sexual dimension to mom and dad's relationship. Some Christians have the mistaken idea that their children should never see mom and dad in any intimate embrace. The result is that the fraudulent affairs on TV and in the lives of wicked people are the only expressions of sexuality that they ever see. I am not talking about inviting children into the bedroom, but about the importance of knowing that there is a sexual dimension to mom and dad's relationship.

Tedd Tripp

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs		Desserts	18	Servings

INGREDIENTS

2/3	c	All-purpose flour
1/3	c	Graham cracker crumbs
1	tb	Granulated sugar
3	tb	70% buttermilk-vegetable oil spread
3	lg	Egg white
1	lg	Whole eggs
1	c	Granulated sugar
2	tb	All-purpose flour
2	ts	Lemon zest; grated
1/2	c	Lemon juice (about 4 lemons); fresh
		Confectioner's sugar; for dusting

INSTRUCTIONS

CRUST
TOPPING
Preheat oven to 350 degrees. Line bottom and sides of 8x8x2 inch wquare
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.
Bake in 350 degree oven 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.
100 calories; 2 g protein; 2 g fat ( 21% fat; trace saturated fat ); 19 g
carbohydrate; 45 mg sodium; 12 mg cholesterol
Recipe by: Richard Simmons' "Sweetie Pie"
Posted to MM-Recipes Digest  by Nancy <BNRead@worldnet.att.net> on Feb 2,
1998

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