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1 cup Reduced-Fat Bisquick®
2 tablespoons powdered sugar
2 tablespoons firm margarine or butter
3/4 cup granulated sugar
1/2 cup fat free cholesterol free egg substitute , 4 egg whites or 2 eggs
1 tablespoon Reduced-Fat Bisquick®
2 teaspoons grated lemon peels
2 tablespoons lemon juice
Lemon Glaze (below)
Lemon Glaze:
3/4 powdered sugar
1 tablespoon plus 1 1/2 teaspoons lemon juice
1. Heat oven to 350°. Mix 1 cup Bisquick and the powdered sugar in small bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Press mixture in bottom and 1/2 inch up edges of ungreased square pan, 8 x 8 x 2 inches.
2. Bake about 10 minutes or until light brown. Mix remaining ingredients except Lemon Glaze; pour over baked layer.
3. Bake about 25 minutes or until set and golden brown. While warm, loosen edges from sides of pan. Spread with Lemon Glaze. Cool completely, about 1 hour. For bars, cut into 6 rows by 4 rows.
Lemon Glaze
3/4 cup powdered sugar
1 tablespoon plus 1 1/2 teaspoons lemon juice
Stir ingredients until smooth.
BETTY'S TIP: Here's an easy rule of thumb-one fresh lemon will give you 2 to 3 tablespoons of juice. To get the most juice out of a lemon, it should be at room temperature. Some people like to zap whole lemons in the microwave on High for about 20 seconds or so to warm them.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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