Makes: 16 bars
Weight Watcher points/bar: 2

This recipe has an interesting cornmeal crust. The cornmeal and lemon are a good complement to the spicy Southwestern-style casserole.

This week the "Tips" page focuses on the Enchilada Suizas recipe. If you have any questions or need help with this recipe, you can e-mail me at the address listed at the bottom of the page.

Crust:

Filling:

2 large eggs

1 large egg white

2/3 cup sugar

1/2 cup fresh lemon juice, strained

1 tablespoon lemon zest

1/4 cup flour

1 pinch salt

To make crust:

1. Preheat oven to 350 degrees F. Spray an 8" square pan with vegetable spray.
2. Put the flour, cornmeal, salt, baking soda in a medium bowl. Mix well.
3. Put the butter in a medium bowl. Beat at high speed until creamy. Add the sugar and beat at high speed for about 1 minute, or until it begins to gather together into a ball.
4. Add the egg yolk, yogurt, and vanilla. Beat until combined.
5. Mix in the flour mixture. Knead briefly until thoroughly mixed.
6. Press the dough evenly into the prepared pan. Prick it all over with a fork. Bake 20-25 minutes, or until golden brown on top.
7. Remove from oven. Turn oven down to 300 degrees F. Pour the prepared topping mixture over the baked crust. Bake for 15-20 minutes, or until topping barely jiggles when you shake the pan gently.
8. Cool on a wire rack. Then cover and refrigerate until chilled. Dust the tops with the powdered sugar and cut into squares.

To make topping:

1. Combine the eggs and the sugar in a medium bowl. Whisk until combined.
2. Add the lemon juice and zest. Whisk in the flour and salt.
3. Finish according to the above directions.