Diamond Lemon Bars Recipe - Cooking Index
Diamond Lemon Bars Recipe - Cooking Index
| Crust | ||
| 2/3 cup | 41g / 1.4oz | All-purpose flour |
| 1/3 cup | 48g / 1.7oz | Graham cracker crumbs |
| 1 tablespoon | 15ml | Granulated sugar |
| 3 tablespoons | 45ml | 70% buttermilk-vegetable oil spread |
| Topping | ||
| 3 | Egg white (large) | |
| 1 | Eggs | |
| 1 cup | 198g / 7oz | Granulated sugar |
| 2 tablespoons | 30ml | All-purpose flour |
| 2 teaspoons | 10ml | Lemon zest - grated |
| 1/2 cup | 118ml | Lemon juice - (about 4 lemons), fresh |
| Confectioner's sugar - for dusting |
Preheat oven to 350F.
Line bottom and sides of 8x8x2 inch square baking pan with foil, extending foil beyond 2 opposite sides of pan by a few inches. Lightly coat with nonstick cooking spray.
Make crust: In medium bowl, whisk together flour, graham cracker crumbs, and sugar. Using fingers, rub vegetable oil spread into flour mixture until evenly moistened ( you can use a pastry blender to cut in vegetable oil spread, but it's easier ot use your fingers ). Crumbs should look like moist sand. Scatter mixture evenly over bottom of prepared pan. Using hands, firmly press mixture into even layer.
Bake in 350F oven until lightly colored, about 13 minutes. Remove from oven, but leave oven on.
Meanwhile, make topping: In medium bowl, with electric mixer at high speed, beat topping ingredients to combine, about 1 minute. Pour over hot crust. Return to oven and bake until golden brown and almost no indentation remains when lightly touched in center, about 30 minutes. Transfer pan to wire rack to cool completely.
To serve: Lift entire square out of pan by foil ends and transfer to cutting board. Cut the square into 3 even strips, and then each strip crosswise , diagonally, into 6 equal diamonds. Dust with confectioner's sugar. These can be refrigerated for a day or two.
Source:
Richard Simmons' "Sweetie Pie"
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