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Lemon Souffle Bars

Chef.Foodie's picture
  Margarine 1⁄4 Cup (4 tbs), softened
  Sugar 1⁄3 Cup (5.33 tbs)
  Egg white 1
  Vanilla extract 1⁄2 Teaspoon
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Salt 1⁄8 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 671 Calories from Fat 161

% Daily Value*

Total Fat 18 g27.9%

Saturated Fat 3.2 g15.8%

Trans Fat 0 g

Cholesterol 1.1 mg0.4%

Sodium 240.4 mg10%

Total Carbohydrates 116 g38.5%

Dietary Fiber 2 g7.8%

Sugars 71.8 g

Protein 13 g26%

Vitamin A 12.4% Vitamin C 24.1%

Calcium 10.4% Iron 21%

*Based on a 2000 Calorie diet

Lemon Souffle Bars Recipe