A fluffy layer of lemon tops a moist granola-type crust on these light yet flavorful bars.

cup rolled oats

2 tablespoons whole-wheat pastry flour

cup brown sugar

1 teaspoon ground cinnamon

1 tablespoon canola oil

1 tablespoon unsalted butter or margarine, softened

cup sugar

2 egg yolks

1 lemon rind, grated

Juice of 1 lemon

6 tablespoons whole-wheat pastry flour

1 cup evaporated skim milk

3 egg whites

  Preheat oven to 350 F.

  Lightly coat an 8" x 8" baking pan with no-stick spray.

  To make the crust: In a medium bowl, combine the oats, flour, brown sugar, cinnamon and oil.

  Mix well and press into the prepared pan.

  Bake for 15 minutes, or until lightly browned. Set aside.

  To make the topping: In a large bowl, cream the butter or margarine with an electric mixer. Beat in the sugar, egg yolks, lemon rind, lemon juice, flour and milk.

  In a separate bowl, using an electric mixer with clean beaters, beat the egg whites until stiff peaks form. Fold the egg whites into the lemon mixture until well-combined.

  Pour the lemon mixture onto the crust and bake for 35 minutes, or until the top just begins to brown.

  Remove from the oven and cool on a rack. Let cool completely before cutting into bars.