Richard Simmons Diamond Lemon Bars recipe
Crust:
2/3 cup all-purpose flour 150 mL
1/3 cup graham cracker crumbs 75 mL
1 tablespoon granulated sugar 15 mL
3 tablespoons margarine 50 mL
Topping:
3 large egg whites
1 large whole egg
1 cup granulated sugar 250 mL
2 tablespoons all-purpose flour 25 mL
2 teaspoons grated lemon zest 10 mL
1/2 cup fresh lemon juice (about [...]
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Crust:
- 2/3 cup all-purpose flour 150 mL
- 1/3 cup graham cracker crumbs 75 mL
- 1 tablespoon granulated sugar 15 mL
- 3 tablespoons margarine 50 mL
Topping:
- 3 large egg whites
- 1 large whole egg
- 1 cup granulated sugar 250 mL
- 2 tablespoons all-purpose flour 25 mL
- 2 teaspoons grated lemon zest 10 mL
- 1/2 cup fresh lemon juice (about 4 lemons) 125 mL
- confectioners’ sugar for dusting
Line the bottom of an 8 x 8 inch (2 L) baking pan with foil, extending it beyond two sides; lightly grease foil.
Crust: In bowl, combine flour, crumbs, sugar and margarine. Press evenly into pan. Bake at 350 degrees F (180 degrees C) for 13 minutes, or until lightly colored.
Topping: With electric mixer combine topping ingredients at high speed about 1 minute. Pour over hot crust. Return to oven and bake until golden, about 30 minutes. Let cool completely in pan. Loosen edges and lift square out of pan by the foil to cutting board. Cut into diamond shapes. Dust with confectioners’ sugar.
Makes 18.
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