Lemon Squares - cooking recipe

Ingredients

1 cup all-purpose flour, plus
2 tablespoons all-purpose flour, divided
1/2 teaspoon baking powder, divided
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sugar, divided
2 teaspoons lowfat margarine (*Note)
2 teaspoons canola oil (**Note)
1/2 cup egg beaters 99% egg substitute, plus
2 teaspoons egg beaters 99% egg substitute (***Note, Divided)
1 tablespoon grated fresh lemon rind, divided
1/4 cup fresh lemon juice
1 large egg
confectioners' sugar, for dusting

Preparation

*NOTE:Original recipe used 1 T butter, softened.
**NOTE:Original recipe used 1 T canola oil.
***NOTE:Original recipe used 2 lg egg whites, divided.
Preheat oven to 350 deg F.
Lightly coat an 8 x 12\" or 7 x 11\" baking pan with cooking spray.
In small bowl, stir together 1 C flour, 1/4 tsp baking powder, baking soda and salt.
In mixing bowl, beat together 1/2 C sugar, lowfat margarine.
(butter), oil, egg white and lemon rind (zest) with electric mixer until smooth.
Stir in dry ingredients until blended and crumbly.
Note: Mine never did get crumbly-- it was a batter.
Press dough in an even layer in baking pan.
Note: I just poured it.
into the baking pan.
Bake the crust 15- 20 min or until it is puffed all.
over and browned around the edges.
Meanwhile, in bowl, combine the remaining 3/4 C sugar, 2 tsp lemon zest, lemon juice, egg, the flour and 1/4 tsp baking powder; whisk until smooth.
Pour evenly over hot crust and bake about 14- 20 min longer, or until set.
Let cool completely in pan on a wire rack.
Cut into squares and dust with.
confectioner's sugar.
Note: I omitted the confectioners sugar.