No-Bake Lemon Bars

Ingredients:

Cake

• 14 whole grain graham crackers (7 records)
• 2 tablespoons melted butter
• 1 tbsp. l. brown sugar
• 1/4 teaspoon salt

Filling

• 1 package (240 g) cream cheese, 1/3 fat, softened at room temperature
• 1 can (400 g) of condensed milk with sugar, low-fat
• 1/4 cup pasteurized egg product
• 1 teaspoon finely grated lemon zest
• 0.5 cup freshly squeezed lemon juice
• 2 tsp. powdered gelatin
• 3 tablespoons of boiling water

Preparation:

1. Place the graham crackers in the bowl of a food processor and pulse until fine crumbs form. Add the butter, brown sugar, and salt and process until the mixture resembles wet sand. Spray an 8-inch square pan with cooking spray and press the graham cracker mixture firmly into the bottom. Refrigerate until ready to use.
2. In a large bowl, combine the cream cheese, condensed milk, and pasteurized egg whites and beat with a mixer until smooth, about 2 minutes. Add the lemon zest and juice and beat until fully combined, another 30 seconds.
3. In a small bowl, combine the gelatin and boiling water and stir until the gelatin is completely dissolved; let cool for 2-3 minutes. Stir the gelatin thoroughly into the cream cheese filling. Spread the filling on the crust. Refrigerate for 8 hours or overnight, until the filling is set. Using a cold knife sprayed with cooking spray, cut into 2-inch squares.