Lemon Meringue Bars

2 eggs or 1/2 cup egg substitute
2 egg whites
3/4 cup sugar or Presweet Tagatose
2 Tbsp. whole wheat pastry flour
1/4 teaspoon finely grated lemon zest
1/4 cup lemon juice
2 tbsp. water
1/2 tsp. baking powder

For Base:
3/4 cup oat flour
3/4 cups oatmeal (not quick oats)
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp salt
1/3 cup unsweetened applesauce
1 Tbsp pure maple syrup
1/4 cup water
1 tsp pure vanilla extract

For meringue:
2 egg whites
1/4 tsp. cream of tarter
1/4 cup sugar or presweet tagatose

To make oat flour, in a food processor at oatmeal and process until it turns to flour.

Preheat oven to 375F spray an 8 x8 pan with cooking spray. Set aside.

Base: In a bowl add oat flour,oats, baking powder, cinnamon and salt into large bowl. Stir. Add in the applesauce, maple syrup, water, vanilla and mix well. Pour batter into the prepared pan and push down firmly with fingers to smooth out.

In medium bowl, combine eggs and egg whites. Beat with an electric mixer on medium speed until frothy. Add sugar, flour, lemon zest, lemon juice, 2 tablespoon water, and baking powder. Beat on medium 3 minutes or until slightly thickened. Pour mixture over oat layer.

Bake for 30 - 35 mins. at 375F or until the top is slightly golden and firm. Allow to cool for at least 20 minutes before cutting into squares.

To make meringue:
In a large bowl, add egg whites and cream of tarter; beat on high until soft peaks form. Add sugar and beat until stiff peaks form. Top lemon bars with meringue. With a cooking torch, carefully, lightly brown the meringue or place in the broiler for a minute, until lightly golden. be carefully not to burn the meringue.

Serving Size: 16 Squares or 12 nice size squares.,