Ingredients:

• 1 pre-made shortbread pie crust
• 1 1/2 cup egg beaters
• 1 cup sweetener of choice (I used Ideal brand sweetener)
• 1 tsp grated lemon zest, (or 1/2 tsp lemon extract)
• 3/4 cup lemon juice (fresh or bottled)
• 1 tbs flour (you may also use whole wheat pastry flour)
• Optional 1 tbs powder sugar for dusting

Optional Variation for Whole Grain Crust (Instead of Pre-Made Crust):

• 1/2 cup sweetener of choice
• 1/2 cup oats (or an additional 1/2 cup whole wheat flour)
• 1/2 cup whole wheat flour
• 1/4 cup light butter, softened

To make this variation of crust, blend all dry ingredients together in a blender or food processor until oats are ground, and add butter. Continue pulsing until crust forms. Press crust into prepared 9×13 baking pan and bake for 20 minutes at 375 degrees. Proceed with following steps.

Method:

1. Preheat oven to 375. Spray a 9×9 baking pan with non-stick cooking spray.

2. Break apart pre-made shortbread crust, and pour into baking pan. Work shortbread crust in between hands, and press it down to re-form it to fit your 9×13 pan.

3. Bake crust in pre-heated oven for 8 minutes, and remove from oven.

4. While crust is baking, whisk together egg beaters and lemon juice in a medium bowl (or large measuring cup).

5. Add sweetener, lemon zest, and flour, and continue to whisk until everything is well combined.

6. Pour lemon bar filling over warm shortbread crust, and return to oven. Bake for an additional 20 minutes, or until filling is set. (Note: don’t touch the mixture when it comes out of the oven~ it will leave a finger print!)

7. Let bars cool completely in pan, and cut into 9 equal sized bars. Dust with powdered sugar if desired!

Servings: 9 bars

Calories: 116 per bar

Weight Watchers Points Plus Value: 4