2 tablespoons Land O Lakes Light Butter (5.5 grams fat per tablespoon) or other light butter or margarine
1/4 cup packed brown sugar
1 teaspoon vanilla
dash salt – optional
1 1/2 cups unbleached flour
2 eggs plus 4 egg whites
1 1/2 cups granulated sugar
grated rind of 1/2 lemon
1/2 cup fresh lemon juice
1/8 teaspoon lemon extract -optional
1/4 cup confectioners’ sugar for topping
Preheat oven to 350º F. Spray a 9- by 13-inch pan with cooking spray.
Combine butter, 1/4 cup brown sugar, salt, and vanilla in a bowl, beating until fluffy. Gradually stir in flour, mixing until well combined. Spread cookie crust mixture evenly in prepared pan and bake for 20 minutes.
Combine eggs, egg whites, granulated sugar, lemon rind and lemon juice together in a bowl, gently stirring all ingredients together (do not beat). Pour lemon mixture over baked cookie layer. Return to oven and bake until topping is set and lightly browned, 18 to 22 minutes.
Sift confectioner’s sugar lightly over top of warm cookies. Cool completely before cutting into squares. Wrap and store cookies in refrigerator.
Yield: About 36 cookies each approximately 70 calories; 0.6 gram total fat; 0.3 gram saturated fat; 13 milligrams cholesterol; 15 grams carbohydrate; 0 dietary fiber; 1.4 grams protein; 14 milligrams sodium.
Lemon Squares is from the cookbook Lighten Up — The Art of Low Fat Gourmet Cooking, by Mary E. Ross