Lusciously Light Lemon Bars

1 1/3 cups all-purpose flour, divided
1/4 teaspoon salt
1/4 teaspoon baking powder
4 egg whites
3 tbsp I can't believe it's not butter light, softened
1/2 cup granulated sugar
1/2 cup Splenda
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
Confectioners’ sugar for dusting

1. Preheat the oven to 350F. Line an 8-inch square baking pan with foil, allowing the foil to extend over the pan by 2 inches. Lightly spray with nonstick spray.

2. Whisk together 1 cup of the flour, salt, and baking powder in a small bowl. In a separate bowl, whisk together the egg whites until blended.

3. To make the crust, with an electric mixer on low speed, beat the butter in a medium bowl until smooth. Add 1/4 cup of the sugar and beat until blended. Beat in 1 tablespoon of the egg mixture and 1 teaspoon water. Gradually beat in the flour mixture until blended. Evenly press the dough onto the bottom and 1/4 inch up the sides of the pan.

4. Bake until the crust is golden brown, about 20 minutes.

5. Reduce the oven temperature to 300F.

6. Meanwhile, to make the filling, whisk together the remaining 1/3 cup flour and the remaining 3/4 cup sugar in a medium bowl. Whisk in the remaining egg mixture, the zest, and juice until blended.

7. Pour the lemon mixture over the warm crust. Bake until the filling is set, about 25 minutes. Let cool in the pan on a wire rack.

8. Refrigerate until well chilled, at least 2 hours or overnight. Sprinkle with confectioners’ sugar. Lift from the pan using the foil as handles. Cut into 16 squares.



Serving Size: Makes 16 bars