Reduced Fat Lemon Squares

Crust
3/4 cup all purposed flour
1/3 cup confectioners sugar
3 tablespoons cornstarch
1 1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/2 teaspoon baking powder
4 tablespoon unsalted butter, chilled, cut into 1/2 inch thick
1 tablespoon whole milk

Lemon Topping
3/4 cup granulated sugar
1 large egg plus 1 large egg white
2 tablespoon all purposed flour
1/8 teaspoon salt
1 tablespoon zest + 6 tablespoon of juice
1 tablespoon confectioners sugar

1. Adjust the oven rack to middle position, and heat oven to 350 degrees. Line 8 inch square baking pan with foil, allowing foil to hang over pan edges. Spray foil lightly with vegetable oil spray.
2. For the crust: Process flour, sugar, cornstarch, zest, salt and baking powder in a food processor until combined. Add butter and milk, and pulse until mixture resembles coarse meal, about 10 pulses. Transfer mixture to the pan and press in even layer. Bake until edges are lightly browned, 16- 20 minutes. Cool crust for 15 minutes.
3. Lemon topping: reduce oven temp to 325 degrees. Whisk granulated sugar, egg, flour, salt together in a bowl until smooth. Add zest and juice, stir until combined. Pour filling over cooled crust and bake until it sets, 15-20 minutes. Cool completely, about 1 hour. Dust with confectioners sugar. Using foil overhang, lift lemon squares from pan and cut into 9 squares.

Serving size: 1 bar, 190 cal, 6 g of fat.