2 cups whole grain pastry flour
2/3 cup +2tbsp confectioners' sugar
8 tbsp chilled butter, cut into small pieces
3 lemons
1 1/2 cups granulated sugar
1/4 cup whole grain pastry flour
1 cup liquid egg substitute
Preheat the oven to 350F Coat a 15"x11" jelly roll pan with cooking spray.
In a medium bowl, combine the flour, 2/3 cup of the confectioners' sugar, and the butter. Mix with your fingers to form crumbs. Press firmly and evenly into the bottom of the prepared pan.
Bake for 10 to 15 minutes, or until lightly browned. Cool on rack.
Grate the rind from 2 of the lemons into a medium bowl. Cut all 3 lemons in half and squeeze the juice into the bowl. Whisk in the granulated sugar, flour, and egg substitute until smooth. Pour over the prepared crust.
Bake for 18 to 20 minutes, or until the filling is set when lightly touched in the center. Cool on a rack. Dust with the remaining 2 tablespoons confectioners' sugar before serving.
Makes 36
2/3 cup +2tbsp confectioners' sugar
8 tbsp chilled butter, cut into small pieces
3 lemons
1 1/2 cups granulated sugar
1/4 cup whole grain pastry flour
1 cup liquid egg substitute
Preheat the oven to 350F Coat a 15"x11" jelly roll pan with cooking spray.
In a medium bowl, combine the flour, 2/3 cup of the confectioners' sugar, and the butter. Mix with your fingers to form crumbs. Press firmly and evenly into the bottom of the prepared pan.
Bake for 10 to 15 minutes, or until lightly browned. Cool on rack.
Grate the rind from 2 of the lemons into a medium bowl. Cut all 3 lemons in half and squeeze the juice into the bowl. Whisk in the granulated sugar, flour, and egg substitute until smooth. Pour over the prepared crust.
Bake for 18 to 20 minutes, or until the filling is set when lightly touched in the center. Cool on a rack. Dust with the remaining 2 tablespoons confectioners' sugar before serving.
Makes 36
