SUNSHINE LEMON SQUARES

Crust:

2/3 cup all purpose flour

1/3 cup vanilla wafer crumbs

2 tablespoons granulated sugar

Filling:

2 tablespoons all purpose flour

1 cup granulated sugar

3 tablespoons unsalted butter, melted

2 large eggs

2 egg whites

1 tablespoon grated lemon zest

½ cup fresh lemon juice

Confectioners’ sugar, optional

Preheat oven to 350 degrees. Line an 8-inch square baking pan with heavy-duty foil, extending it 2 inches beyond the sides (to create a “handle,” so that the bars can easily be lifted out of the pan). Spray the bottom and sides of the foil with nonstick spray

To make the crust, combine the 2/3 cup of flour, the vanilla wafer crumbs, the 2 tablespoons of granulated sugar, and the butter in a medium bowl, stirring until the mixture is the consistency of wet sand. Press the mixture into the bottom of the pan to form an even crust. Bake until firm, about 12 minutes.

Meanwhile, whisk together the 1 cup granulated sugar and the 2 tablespoons flour in a medium bowl. Whisk in the eggs, egg white, lemon zest and lemon juice until blended, about 1minute. Pour over the hot crust, return the pan to the oven, and bake until golden and set in the center, about 30 minutes. Cool completely in the pan on a rack. Lift out the whole square, holding on to the foil ends, and place on a cutting board. Remove the foil and cut into 16 squares. Sift confectioners’ sugar on top if wanted.

PER SERVING ( 1 square without confectioners’ sugar): 119 Cal, 3 g Fat, 2 g Sat Fat, 0 g Trans Fat, 32 mg Chol, 2 mg Sod, 21 g Carb, 0 g Fib, 2 g Prot, 6 mg Calc.

POINTS value: 3