1 c. + 2 tbsp. flour
2 tbsp. powdered sugar
1/2 c. reduced calorie butter
1/4 c. sugar
1/2 c. egg substitute
1 tbsp. grated lemon peel
2 tbsp. lemon juice
1 tsp. baking powder
1/2 oz. diced toasted pecans

Preheat oven to 350 degrees. Spray 8" square baking pan with non-stick cooking spray; set aside.

Combine flour, powdered sugar and butter. Mix with fork to form a dough. Spread dough evenly over bottom of prepared pan, pressing half way up sides. Bake crust 15 minutes or until lightly browned; remove from oven and set aside. While crust is baking, in small bowl combine sugar, egg substitute, lemon peel, lemon juice and baking powder. Pour lemon mixture over baked crust, sprinkle with pecans. Bake 15 to 20 minutes, until lemon mixture is set. Cool on wire rack. When cool, cut into 12 rectangles. Store in covered container.