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Lemon Cheesecake Bars
Yield: 24 Servings

1 1/2 Cup flour
1/2 Tsp vanilla
2/3 Cup powdered sugar, sifted ,

Lemon Glaze
3/4 Cup margarine, cold
2 1/2 Cup powdered sugar, sifted
1 8 oz pkg cream cheese, softened
1/2 Tsp vanilla
2/3 Cup sugar
1 Tbl skim milk
3 egg whites, whipped
4 Tbl lemon juice, at room -temperature
1/3 Cup lemon juice, at room -temperature

Preheat oven at 350. Prepare a 9 x 13 pan with cooking spray and flour. In a mixing bowl, combine flour, powdered sugar, and salt. Use a pastry blender to cut in margarine until mixture resembles coarse crumbs. Press firmly over bottom of prepared pan. Bake 15 minutes. Cool 10 minutes before topping with cheese mixture. In another mixing bowl, beat cream cheese and sugar until smooth. Add egg whites one at a time, beating well after each addition. Beat in lemon juice and vanilla. Pour over baked crust. Bake for 22 to 28 minutes or until firm. To prepare Lemon Glaze, combine powdered sugar, vanilla, and milk. Add enough lemon juice to make a thick, smooth glaze. Pour glaze over cheesecake base; smooth surface. Cover and refrigerate overnight before cutting.