Ingredients
nonstick cooking spray
1 c. all-purpose flour
1/2 c. powdered sugar
1/2 tsp. baking powder
1/4 tsp. salt
3 tbsp. light butter
2 tbsp. ice water
4 large egg whites
1 large egg
1/2 c. freshly squeezed lemon juice
2 tsp. finely grated lemon zest
1 c. granulated sugar
1 tbsp. whole wheat flour
Preparation
Step 1To make crust, preheat the oven to 350 degrees F. Line an 8-by-8 inch square baking pan with parchment paper, allowing the excess to hang over the sides. Coat with nonstick spray.Step 2In a mixing bowl, sift together the flour, powdered sugar, baking powder, and salt. Cut in the butter with a fork until a course meal forms. Sprinkle with the ice water and mix just until the dough forms a ball. Gather the dough into a ball, cover with plastic wrap, and refrigerate for 15 minutes.Step 3When the dough has chilled, press in an even layer into the prepared baking pan. Bake for 10 minutes, until the crust is firm to the touch.Step 4To make the filling, in a mixing bowl combine the egg whites, egg, lemon juice, and zest. Using a handheld electric mixer, beat on medium speed until well combined. Sprinkle in the sugar and flour. Continue to beat until smooth and thick. Pour the lemon filling evenly over the hot crust and smooth the surface with a rubber spatula. Bake for 20 minutes, until firm and the edges start to pull away from the sides of the pan.Step 5Let the lemon bars cool completely in the pan, about 1 hour. Cut into bars and dust with powdered sugar before serving.
From: Recipe Rehab © 2013 by Everyday Health Buy the book
