Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Richard Simmons' Diamond Lemon Bars
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- #35624
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Crust
2/3 cup all-purpose flour
1/3 cup graham cracker crumbs
1 tablespoon granulated sugar
3 tablespoons margarine
Topping
3 large egg whites
1 large whole egg
1 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons grated lemon zest
1/2 cup fresh lemon juice
icing sugar for dusting
directions
Line the bottom of an 8 x 8 inch 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 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 icing sugar.
added by
chefevelyna
nutrition data
97 calories, 2 grams fat, 18 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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