lightened-up lemon bars

A sweet, low-fat treat that can help ease the queasies

INGREDIENT LIST

Crust
    Nonstick cooking spray
   1/4    cup unsalted butter, softened at room temperature
   1/4    cup granulated sugar
   1    cup flour
   1/4    teaspoon salt
   1/2    teaspoon grated lemon zest

Topping
    1     whole egg
    2     egg whites
    1     cup granulated sugar
    1     teaspoon flour
    1/2     teaspoon baking powder
    1/3     cup lemon juice, freshly squeezed (about 2 juicy lemons)
     1     teaspoon grated lemon zest
     Confectioner’s (powdered) sugar for dusting

Preheat oven to 350° F. Coat an 8-by-8-inch pan with cooking spray. For crust: Cream together butter and sugar; add flour, salt and lemon zest. Beat until crumbly and pat into pan. Bake for 18–20 minutes or until golden. Remove from oven; let cool.
    While crust is baking, prepare the topping: Whisk egg and egg whites until frothy. Add sugar, flour, baking powder, lemon juice and lemon zest; mix until combined. Pour mixture over crust and bake for an additional 25 minutes or until topping is set and slightly golden. Cool on a wire rack; dust with confectioner’s sugar and cut into 16 2-inch squares. Refrigerate if not serving immediately. Serves 8.

Nutritional information per serving (2 squares): 250 calories, 25% fat (7 grams), 70% carbohydrate, 5% protein, .5 gram fiber, 1 milligram iron, 20 milligrams calcium, 32 micrograms folate.

>> Patty Santelli is a food and nutrition writer/ editor in Nutley, N.J.