INGREDIENTS

INSTRUCTIONS

Position rack in lower third of oven and Preheat oven to 350 degrees.
Spray pan lightly with vegetable oil spray.  Make the crust: Stir the
3/4 cup of flour, the corneal, salt and  baking soda together with a
whisk to combine. Set aside. In a medium  mixing bowl, beat the butter
until creamy. Add 1/3 cup of the sugar  and beat at high speed for
about one minute or until mixture loses  its crumbly texture and begins
to form a mass. Beat in the egg yolk,  yogurt, and vanilla. Add the dry
ingredients and beat on low speed  just until combined. Scrape the bowl
and beater. Knead the mixture  briefly with your hands to mix
thoroughly.  Press the dough evenly into the pan and prick all over
with a skewer  or fork. If pan is light weight, place on baking sheet.
Bake until  brown on top, about 20 to 25 minutes.  Make the topping:
Whisk eggs and the egg white with the remaining  sugar until combined.
Whisk in the lemon juice and zest. Whisk in the  1/4 cup of flour. When
crust is brown, turn oven temperature down to  300 degrees. Pour
topping over hot crust and bake 15 to 20 minutes,  or until topping
barely jiggles in the center when you shake the pan  gently back and
forth. Cool on a rack. Chill before cutting into  squares.  Serve cold
or at room temperature (I like them cold) dusted with  powdered sugar.
They last a couple of days but are most delicious on  the day they are
baked. Do not freeze.  NUTRITIONAL INFORMATION PER BAR: 121 calories;
2.5 grams of fat; 18  percent calories from fat; 2.4 G protein; 22.6 G
carbohydrates; 43.6  Mg Cholesterol  BAKERS' DOZEN ALICE MEDRICH SHOW
#BD1A46, Copyright, 1997, TV FOOD  NETWORK, G.P., All Rights Reserved
MCBusted by Gail Shermeyer <4paws@netrax.net> on Mar 19, 1997  Posted
to MC-Recipe Digest V1 #532 by 4paws@netrax.net  (Shermeyer-Gail) on
Mar 21, 1997

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