Lemon Sunshine Bars
|Whole wheat pastry flour||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Finely chopped hazelnuts||3 Tablespoon|
|Finely shredded lemon peel||1 Teaspoon|
|Salt||1⁄8 Teaspoon (Optional)|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Tablespoon|
|Baking powder||1⁄4 Teaspoon|
|Fat free egg substitute||1⁄2 Cup (8 tbs)|
|Finely shredded lemon peel||2 Teaspoon|
|Fresh lemon juice||3 Tablespoon|
|Powdered sugar||2 Tablespoon|
To make the crust Preheat the oven to 350°.
Lightly spray an 8" X 8" X 2" baking pan with no-stick spray and set aside.
In a medium bowl, stir together the pastry flour, sugar, hazelnuts, lemon peel and, if desired, salt.
In a small bowl, stir together the buttermilk and oil.
Drizzle the buttermilk mixture over the flour mixture.
Using a pastry blender or fork, cut or mix in the buttermilk mixture until combined.
Press the mixture in the bottom of the prepared pan.
Bake for 12 to 15 minutes or until lightly browned.
To make the filling: In a small bowl, stir together the sugar, flour and baking powder.
Then stir in the egg substitute, lemon peel and juice.
Use an electric mixer to beat for 2 minutes on medium speed or until thoroughly combined.
Pour the filling on the hot crust, then bake about 20 minutes more or until the bars are lightly browned around the edges and the center is set.
Cool on a wire rack.
Before serving, lightly sift the powdered sugar over the top.
Then cut into bars.