Lightened Up Lemon Bars

1. Preheat oven to 375F. Spray a 9×13 baking pan with non-stick cooking spray.

2. Break apart the shortbread pie crust, and put the pieces into the baking pan. Work the shortbread crust in between your hands, and press it down to re-form it to fit your 9×13 pan.

3. Bake crust in pre-heated oven for 8 minutes, and then remove it from oven.

4. While crust is baking, whisk together the Egg Beaters and lemon juice in a medium bowl (or large measuring cup).

5. Add sweetener, lemon zest, and flour, and continue to whisk until everything is well combined.

6. Pour lemon bar filling over the warm shortbread crust, and return to oven. Bake for an additional 20 minutes, or until filling is set. (Note: don’t touch the mixture when it comes out of the oven -it will leave a finger print!)

7. Let bars cool completely in pan, and cut into 9 equal sized bars. Dust with powdered sugar if desired!