Lemon Souffle Bars
|Margarine||1⁄4 Cup (4 tbs), softened|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Vegetable cooking spray||1|
|Frozen egg substitute||8 Ounce, thawed (1 Carton)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Freshly grated lemon rind||1 Tablespoon|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Powdered sugar||2 Teaspoon|
1. Beat margarine at medium speed of an electric mixer until creamy; gradually add 1/3 cup sugar, beating well. Add egg white and vanilla, beating well.
2. Combine 1 1/4 cups flour and salt; add to margarine mixture, stirring well. Pat into bottom of a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake at 375° for 15 minutes or until lightly browned.
3. Combine egg substitute and 1 cup sugar; beat at medium speed until blended. Combine 1/2 cup flour and baking powder. Add flour mixture, lemon rind, and lemon juice to egg substitute mixture; stir well. Pour over baked crust.
4. Bake at 350° for 18 to 20 minutes or until set. Let cool completely on a wire rack. Sprinkle with powdered sugar. Cut into bars.