Ingredients
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1 cup sifted cake flour
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1/4 cup confectioners' sugar
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1/4 cup Neufchatel cream cheese
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3 tbsp canola oil
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3 large egg whites
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3/4 cup granulated sugar
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1 1/2 tbsp freshly grated lemon zest
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2 tbsp all-purpose flour
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1/2 tsp baking powder
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1/4 tsp salt
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1/3 cup fresh lemon juice
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confectioners' sugar for dusting
Steps
1
Preheat oven to 350°F. Coat inside of an 8-inch square baking pan with cooking spray; set aside.
2
Stir together cake flour and 1/4 cup confectioners' sugar in a large bowl. Cut cream cheese into the flour mixture with a pasty blender or your fingertips until crumbly. Gradually add oil stirring with a fork. Toss until evenly moistened but crumbly. Press into bottom of prepared baking pan.
3
Bake for 20-25 minutes or until lightly golden.
4
In a mixing bowl, beat egg whites, sugar and lemon zest with an electric mixer until smooth.
5
Combine flour, baking powder and salt in a small bowl. Add to the egg white mixture and beat until blended. Beat in lemon juice.
6
Pour over the hot crust and bake for about 20 minutes longer, or until the top is light golden and set.
7
Let cool in the pan on a rack. Cut into squares and sprinkle with confectioners' sugar.
