CRUST:

1 c. sifted cake flour
1/4 c. confectioners' sugar
1/4 c. low fat cream cheese
3 tbsp. oil

FILLING:

3 lg. egg whites
3/4 c. sugar
1 1/2 tbsp. grated lemon peel
2 tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. fresh lemon juice (1 lg. lemon)
Confectioners' sugar for dusting top

To make crust: Preheat oven to 350 degrees. Coat the inside of 8 inch square baking pan with nonstick cooking spray and set aside. In large bowl stir together cake flour and sugar. Using a pastry blender, cut cream cheese into the flour mixture until crumbly. Gradually add oil, stirring with a fork. Toss with fingertips until evenly moistened. The mixture will be crumbly. Press into the bottom of prepared baking pan. Bake for 20-25 minutes or until light golden.

To make filling: In a mixing bowl beat egg whites, sugar, lemon peel together with an electric mixer until smooth. In a small bowl stir together flour, baking powder and salt. Add to egg white mixture and beat until blended. Beat in lemon juice. Pour over the hot crust and bake for 20 minutes or until the top is light golden and set. Let cool in pan on rack. Spray a sharp knife with nonstick cooking spray. Cut into squares. Dust with confectioners' sugar. 16 squares.