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Lemon Souffle Bars

Chef.Foodie's picture
Ingredients
  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
Directions

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: 
Medium
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Interest: 
Party
Servings: 
4

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