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| Creamy Lemon Squares June, 2000  Serves 16 (serving size: 1 square) / These irresistible, low-fat morsels are a just-right combination of sweet and tart. Savor each bite with a hot cup of mint tea or a cold glass of milk. Prep time: 15 minutes Cooking time: 40 minutes1/4 cup sugar 3 tablespoons butter, softened 2/3 cup all-purpose flour 1/4 cup quick-cooking oats 2 eggs 14 ounces nonfat sweetened condensed milk 3 teaspoons freshly grated lemon peel 1/2 cup fresh lemon juice 1 heaping tablespoon all-purpose flour 1/2 teaspoon baking powder Dash salt 1 tablespoon powdered sugar 1. Preheat oven to 350°F. Beat sugar and butter with electric mixer on medium speed until creamy. Gradually add flour and oats; beat until mixture resembles fine crumbs. Gently press mixture into bottom of 8"x8" baking pan. Bake crust for 15 minutes; cool. 2. For topping, beat eggs with mixer until foamy. Add condensed milk, lemon juice, lemon peel, 1 heaping tablespoon flour, baking powder and salt; beat until well blended. Pour mixture over cooled crust. Bake at 350°F for 20-25 minutes. Cool; sift powdered sugar over top. Photography by Rita Maas Calories 86,Fat 3,Perfat 31,Cholesterol 33,Carbo 12,Protein 3,Fiber N/A,Sodium N/A |