Fresh Lemon Squares

Recipe Ingredients

		Crust:
1 cup	62g / 2.2oz	Cake flour - sifted
1/4 cup	49g / 1.7oz	Powdered sugar
4 tablespoons	60ml	Cream cheese
3 tablespoons	45ml	Vegetable oil
		Filling:
3		Egg whites
3/4 cup	148g / 5.2oz	Sugar
1 1/2 tablespoons	22ml	Lemon zest - grated
2 tablespoons	30ml	All-purpose flour
1/2 teaspoon	2.5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/3 cup	78ml	Lemon juice - fresh
		Powdered sugar

Recipe Instructions

CRUST:

Preheat oven to 350F. Coat an 8-inch square baking pan with non-stick cooking spray and set aside. In a large bowl, stir together cake flour and powdered sugar. Using a pastry blender cut cream cheese into the flour mixture until crumbly. Gradually add oil, stirring with a fork. Toss until evenly moistened. (The mixture will be crumbly.) Press into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until golden colored.

FILLING:

In a mixing bowl, beat egg whites, sugar and lemon zest together with an electric mixer until smooth. In a small bowl, stir together all-purpose flour, baking powder and salt. Add to the egg-white mixture and beat until blended. Mix in lemon juice. Pour over the hot crust and bake for about 20 minutes longer, or until the top is light golden brown and set. Let cool in the pan on a rack. Spray a sharp knife with non-stick cooking spray and cut into squares. Dust with sifted powdered sugar.

Yield: About 16 squares.

Source:
Jo Merrill

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