Diamond Lemon Bars

By ghinman

Ingredients

• Crust:
• 2/3 cup all-purpose flour
• 1/3 cup graham cracker crumbs
• 1 tbls. gran. sugar
• 3 tbls. 70% buttermilk-vegetable oil spread
• Topping:
• 3 large egg whites
• 1 large whole egg
• 1 cup gran. sugar
• 2 tbls. all-purpose flour
• 2 tsps. grated lemon zest
• 1/2 cup fresh lemon juice (about 4 lemons)
• Conf. sugar for dusting.

Details

Servings 18

Preparation

Step 1

Preheat oven to 350 degrees. Line bottom and sides of 8X8X2" square bvaking 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 spred into flour mixture until evenly moistened (you can also use a pastry blender to cut in vegetable oil sprea. but it's easier to 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 350 degree oven until lightly colored, about 13 minutes. Remove from oven, but leave oven on.

Meanwhile, make topping: In medium bowl, with 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 squares into 3 even strips, and then each strip crosswise, diagonally, into 6 equal diamonds. Dust with conf. sugar. These can be refrigerated for a day or two.