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Low Fat Lemon Tart Bars
CRUST
1/2 cup powdered sugar
1/3 cup (5 tablespoons plus 1 teaspoon) margarine, softened
1 cup all-purpose flour
3/4 cup wheat germ
1-1/2 teaspoons grated lemon peel
FILLING
3 eggs and 2 egg whites
2 cups granulated sugar
1/3 cup fresh lemon juice
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon grated lemon peel
Powdered sugar
Heat oven to 350 F. Lightly spray bottom of 13 x 9-inch baking pan with no-stick cooking spray. For crust, beat powdered sugar and margarine in medium bowl on medium speed of electric mixer until well blended. Add combined flour, wheat germ and lemon peel; mix thoroughly. (Mixture will be crumbly.) Press mixture firmly onto bottom of prepared pan. Bake 15 minutes.
For filling, beat eggs, egg whites and sugar in large bowl on medium speed of electric mixer until thick and light lemon colored, about 3 minutes. Add lemon juice, flour, baking powder and lemon peel; stir just until blended. Pour over crust. Bake 20 to 25 minutes or until edges are light golden brown and filling is set. Cool; sprinkle with powdered sugar. Cut into bars. Store tightly covered.
Makes 24 bars.
Calories 150 Fat 4 g Carbs 26 g Sodium 25 mg Fiber 1 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.
