Lemon Squares

A refreshing summer treat!


serves 16 ( 3 points +)

• ¾ c. flour
• ¼ c. powdered sugar
• 3 T. chopped pecans
• ⅛ tsp. salt
• 2 T. butter, cut into small pieces
• 2 T. canola oil
• ¾ c. sugar
• 2 T. flour
• 1 tsp. grated lemon rind
• ½ c. fresh lemon juice
• 2 eggs
• 1 egg white
• 2 T. powdered sugar

Preheat oven to 350 and spray an 8 inch square pan with nonstick spray.
Combine the first four ingredients in a food processor and pulse until mixed. Add the butter and canola oil and process until mixture resembles coarse crumbs. Press into the bottom of the 8 inch pan and bake for 20 minutes or until lightly browned. Reduce oven temperature to 325.


Combine sugar and next 5 ingredients ( through egg white) in a medium bowl until smooth. Pour over crust and bake for 20 minutes or until set. Remove from oven and cool completely in pan on a wire rack. Cover and chill for at least 2 hours. Sprinkle squares evenly with 2 T. powdered sugar.


adapted from "Cooking Light"