Lively Lemon Bars
Taken from Pampered Chef "It's Good for You"
Tested many times by the whole family & friends
Total Prep & Cook Time: 52 minutes
1 1/2 cups of flour
1/2 cup of powdered sugar
1/2 cup (1 stick) of margerine
3 lemons (or 1/2 cup of lemon juice)
1 cup of granulated sugar
2 egg whites
2 Tablespoons of flour
1/4 teaspoon of salt
2 teaspoons of powdered sugar
1. Preheat oven to 350*. Grease 9x9 square pan. For crust, combine flour and powdered sugar. Add margerine; blend until mixture resembles coarse crumbs. Press crumb mixture into bottom of pan. Bake 17 minutes; remove from oven.
2. Meanwhile, for filling, zest two of the lemmons to measure 2 teaspoons of zest. Finely snip zest and juice lemons to measure 1/2 cup of juice (or just skip that and use lemon juice out of a bottle). In seperate bowl, whisk lemon juice (zest included, if you have it) and granulated sugar together. Add eggs, egg whites, flour and salt. Whisk until well blended.
3. Pour filling over crust, spreading evenly. Bake 20 minutes or until filling is set. Remove from oven to cooling rack. Cool completely and sprinkle with powdered sugar.
Guinea Pig rating: **** (4/5)
What I did: I always use lemon juice instead of zesting and then juicing the lemons. I have even done this recipe with whole wheat flour and it still tastes wonderful.
What will I do differently next time: Nothing! The recipe is wonderful!