INGREDIENTS

INSTRUCTIONS

Adapted from The Eating Well Dessert Cookbook
*NOTE: Original recipe used 1 T butter, softened
**NOTE: Original recipe used 1 T canola oil
***NOTE: Original recipe used 2 lg egg whites, divided
Preheat oven to 350 deg F. Lightly coat an 8 x 12" or 7 x 11" baking pan
with cooking spray.
In small bowl, stir together 1 C flour, 1/4 tsp baking powder, baking soda
and salt. In mixing bowl, beat together 1/2 C sugar, lowfat margarine
(butter), oil, egg white and lemon rind (zest) with electric mixer until
smooth. Stir in dry ingredients until blended and crumbly. (Reggie Note:
Mine never did get crumbly... it was a batter)
Press dough in an even layer in baking pan. (Reggie Note: I just poured it
into the baking pan.) Bake the crust 15 - 20 min or until it is puffed all
over and browned around the edges.
Meanwhile, in bowl, combine the remaining 3/4 C sugar, 2 tsp lemon zest,
lemon juice, egg, the flour and 1/4 tsp baking powder; whisk until smooth.
Pour evenly over hot crust and bake about 14 - 20 min longer, or until set.
Let cool completely in pan on a wire rack. Cut into squares and dust with
confectioner's sugar. (Reggie Note: I omitted the confectioners sugar)
Servings: Makes 18 Prep Time: About 15 min Baking Time: About 30 - 40 min
These are fabulous!!
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal  96.7, Fat 1.1g, Carb 20.5g, Fib 0.1g, Pro 1.5g, Sod 75mg, CFF
9.9%.
Recipe by: Woman's Day Low-Fat Meals
Posted to Digest eat-lf.v097.n049 by Reggie Dwork <reggie@reggie.com> on
Feb 20, 1997.

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