butter-crunch lemon bars

sunday, february 23^rd

butter-crunch lemon bars

butter-crunch lemon bars

crust:

½ c butter, softened

¼ c packed brown sugar

¼ tsp salt

¼ tsp ground nutmeg

1 c all-purpose flour

place first four ingredients in a large bowl, and beat with a mixer at medium speed until smooth. lightly spoon four into a dry measuring cup and level with a knife. Add flour to butter mixture and beat at low speed until well blended. press crust into bottom of an 8-inch square baking pan coated with cooking spray. bake at 350° for 20 mins.

filling:

1 c 1% low-fat cottage cheese

1 c granulated sugar

2 tablespoons all-purpose flour

1 tablespoon grated lemon rind

3 ½ tablespoons fresh lemon juice

½ teaspoon baking powder

1 large egg

1 large egg white

place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. add granulated sugar and next 6 ingredients (through egg white) and process until well blended. pour filling over crust.

bake at 350° for 25 minutes of until set (the edges will get lightly browned). cool. cover and chill 8 hours. sprinkle with powdered sugar before serving if desired. serves 12.

(recipe from cooking light’s lighten up, america! cookbook)