Sweet Sundays

I LOVE lemon bars, and this recipe is not too sweet and is pretty light too :)

Sous Chef:  Megan

Recipe:  Luscious Lemon Bars (Light Cooking Cookbook, 1994)

Crust:
1/4 cup vegetable oil
1/4 cup granulated sugar
1/4 tsp. salt
1 cup flour
1 1/2 tsp. fat free milk

Filling:
1 egg
1 egg white
1 cup granulated sugar
2 tsp. grated lemon peel
3 T. fresh lemon juice (about the juice of 1 lemon)
2 T. flour
1/2 tsp. baking powder

Drizzle:
3/4 cup confectioners sugar
1 T. fat free milk
1/2 tsp. vanilla
1/4 tsp. grated lemon peel

1. Heat oven to 350. Oil bottom of 8-inch square pan lightly.

2. For crust, combine 1/4 cup oil, sugar and salt in large bowl. Beat at medium speed of electric mixer until well blended.  Add flour and milk.  Stir with spoon until well mixed and  crumbly.  Spoon into pan.  Press evenly onto bottom.

3. Bake at 350 for 15 minutes.

4. For filling, combine egg, egg white, sugar, lemon peel, lemon juice, flour and baking powder in medium bowl.  Beat at high speed for 3 minutes.  Pour over hot baked crust.

5. Bake at 350 for 25 minutes or until light golden brown.  Loosen from edge while still warm.  Cool completely.

6. For drizzle, combine the ingredients in a small bowl.  Drizzle over top.  Allow to stand before cutting into bars.

Weight Watchers Points for 1 bar (pan makes 2 dozen bars):  2 Points

Critiques:
"So good!"