Makes 32 Servings
1 Serving = 2 PointsPlus™
1/2 cup confectioners' sugar
1 cup light butter, softened
1 cup fat-free egg substitute
1 1/2 cups Splenda granulated
1/2 cup lemon juice
Zest of 1 lemon
In a large bowl, mix together 2 cups of the flour and confectioners' sugar. Cut in the butter. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13-inch baking pan.
Bake @20 minutes or until edges start to get golden brown.
In a medium bowl, beat together the remaining 1/4 cup flour, egg substitute, Splenda, lemon juice and zest until combined. Pour the mixture over the baked crust.
Bake another 20 minutes or until the lemon topping has set.
MY SPIN: I used the juice from the lemon I 'zested' and added bottled lemon juice to that to make the 1/2 cup. This can be served as is or your can sprinkle a little confectioners' sugar on top.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***