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Lizner Bars


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1/4 cup reduced-calorie margarine, softened
1/2 cup unpacked brown sugar
1 large egg(s)
2 large egg yolk(s)
1 cup all-purpose flour
3 Tbsp fat-free skim milk
2 tsp almond extract
1 tsp baking powder
1/4 tsp table salt
1/8 tsp ground cloves
4 large egg white(s), at room temperature
1 tsp fresh lemon juice
1/2 cup sugar
1 cup jam, seedless, raspberry


1.Heat oven to 375ºF.


Lightly coat a 9- x 13-inch baking pan with cooking spray.


2.Cream margarine in a medium bowl.


Add brown sugar, beating well.


Add next eight ingredients; mix well.


3.Spread batter evenly into pan (batter will be thin in pan).


Bake until a wooden pick inserted in the center comes out clean, about 15 to 20 minutes.


4.Meanwhile, using an electric mixer, beat egg whites in a large bowl at high speed until foamy.


Add lemon juice; continue beating until soft peaks form.


Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside.


5.Spread jam over hot crust and then spread egg whites carefully over jam; bake until meringue is golden brown, about 15 to 20 minutes.


Allow to cool completely before cutting into 20 bars.


Pairs Well With


Notes

Recipe by Weight Watchers

This delicate, sponge-cake-like cookie is covered with a layer of raspberry jam and topped with a layer of slightly sweetened meringue that turns golden-brown as it cooks.

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