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Gold Rush Bars
2 1/4 cups. all-purpose flour, divided
2/3 cup plus 2 tablespoon confectioners' sugar, divided
8 tablespoon unsalted margarine or butter, cut into small pieces
3 lemons
1 1/2 cups. granulated sugar
1 cup fat-free egg substitute
In medium bowl, stir together 2 cups flour and 2/3 cup confectioners' sugar; cut in margarine until mixture resembles coarse meal. Press firmly and evenly into jelly-roll pan coated with nonstick spray; bake at 350F for 10 to 15 minutes, or until lightly browned. Transfer to wire rack. Grate zest of 2 lemons into medium bowl; add juice of all lemons. Whisk in granulated sugar, 1/4 cup flour and egg substitute until smooth. Pour onto prepared crust.
Bake at 350F 18 to 20 minutes, or until filling is set. Remove from oven; when completely cooled, sift 2 tablespoon confectioners' sugar on top.
Makes 36 bars.
Calories 93 Fat 2.6 g Fiber 0 g.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
