Light lemon bars are a refreshing spring dessert. Less butter, less sugar, and use of egg whites makes this recipe a bit lighter than the classic version.
Preheat oven to 350° Spray an 8X8 glass baking dish with cooking spray.
In a medium bowl combine flour, 1/4 cup powdered sugar, ground pine nuts, and salt. Add butter and canola oil. Mix gently using a pastry blender until mixture resembles coarse meal.
Press mixture firmly into the bottom of the prepared baking dish. Bake for 20 minutes or until lightly browned. Reduce oven temperature to 325°.
Combine granulated sugar and next 5 ingredients (through egg white) in a medium bowl, stirring with a whisk until smooth. Pour mixture over crust.
Bake at 325° for 20 minutes or until set. Remove from oven, and cool completely in pan on a wire rack.
Cover and chill for at least 2 hours. Sprinkle squares evenly with 2 tablespoons powdered sugar.