Ingredients:
Non-Stick Cooking Spray
¾ cup plus 2 tbsp. All-Purpose Flour
2/3 cup plus 3 tbsp. Granulated Sugar
½ Stick Cold Butter, Cut into ½ inch Cubes
1 Egg
1 Egg White
¼ tsp. Finely Grated Lemon Zest
2 tbsp. Lemon Juice
1 tbsp. Water
¼ tsp. Baking Powder
1 tbsp. Powdered Sugar
¼ tsp. Finely Grated Lemon Zest
2 tbsp. Lemon Juice
1 tbsp. Water
¼ tsp. Baking Powder
1 tbsp. Powdered Sugar
Directions:
Coat an 8x8x 2 inch baking pan with non-stick spray; set pan aside. In a small mixing bowl, combine ¾ cup flour and 3 tbsp. sugar; cut in butter until crumbly. Pat mixture onto bottom of prepared pan. Bake in pre-heated 350 degree oven for 15 minutes. Meanwhile, in the same bowl, combine egg and egg white. Beat with an electric mixer on medium speed until frothy. Add remaining sugar and flour, lemon zest, lemon juice, 1 tbsp. water and baking powder. Beat on medium 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake 20 to 25 minutes more or until edges are light brown and center is set. Cool in pan on a wire rack. Sift powdered sugar over top. Cut into 16 bars. Store in refrigerator.
Coat an 8x8x 2 inch baking pan with non-stick spray; set pan aside. In a small mixing bowl, combine ¾ cup flour and 3 tbsp. sugar; cut in butter until crumbly. Pat mixture onto bottom of prepared pan. Bake in pre-heated 350 degree oven for 15 minutes. Meanwhile, in the same bowl, combine egg and egg white. Beat with an electric mixer on medium speed until frothy. Add remaining sugar and flour, lemon zest, lemon juice, 1 tbsp. water and baking powder. Beat on medium 3 minutes or until slightly thickened. Pour mixture over baked layer in pan. Bake 20 to 25 minutes more or until edges are light brown and center is set. Cool in pan on a wire rack. Sift powdered sugar over top. Cut into 16 bars. Store in refrigerator.
recipe from: Fitness Magazine
