Lemon Squares

Ingredients

2 cups white flour
1 cup confectioners' sugar
2 sticks butter, melted

4 large eggs
2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice (one whole lemon-juice container that you buy at grocery store)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.

Emily's Homemade Lowfat Lactose-free Eggnog (Perfect for the Holidays!)

[serves 6 half cups (perfect for a small cocktail)]

3 eggs
1 cup of unsweetened organic soy milk
1 cup of vanilla soy creamer
1 cup of sugar
pinches of cinnamon and nutmeg to taste
1 tsp vanilla extract
rum to taste (i used a cup but as they say, the more the merrier.)

1. Seperate egg yolks from egg whites.
2. Put egg whites in the fridge.
3. In bowl, combine egg yolks and sugar. Beat until egg yolks are soft. Add soy milk, creamer, rum and vanilla extract. Do not overbeat - you want a nice thick consistency.
4. Chill both egg whites and yolk bowl overnight.
5. Before serving, beat egg whites until they form soft white peaks. Then whisk - do not beat - both bowls together. Garnish with nutmeg and cinnamon on top. Enjoy!