Recipe - Diamond Lemon Bars

CRUST
2/3 cup Allpurpose flour
1/3 cup Graham cracker crumbs
1 tablespoon Granulated sugar
3 tablespoon 70% buttermilkvegetable oil
spread

TOPPING
3 lg Egg white
1 lg Whole eggs
1 cup Granulated sugar
2 tablespoon Allpurpose flour
2 teaspoon Lemon zest; grated
One half cup Lemon juice (about 4
lemons); fresh
Confectioner's sugar; for
dusting

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 MMRecipes Digest by Nancy BNRead@worldnet.att.net on Feb 2,
1998