·         4 Pamela’s Lemon Shortbread Cookies, crushed

·         2 Tablespoons melted butter

      Filling:

·         2, 8-oz. packages reduced-fat cream cheese, at room temperature (or 1 package of low-fat and 1 package no-fat cream cheese)

·         1, 14-oz. can low-fat sweetened condensed milk

·         4 egg whites

·         1 large egg

·         1/3 cup freshly squeezed lemon juice

·         1 teaspoon gluten-free vanilla

·         2 teaspoons freshly grated lemon rind

·         1/3 cup cornstarch

 

Preheat oven to 300°. Spray the bottom of an 8-inch springform pan with vegetable spray.

Toss the cookie crumbs with the melted butter and press into the bottom of the pan. In a large bowl, beat the cream cheese until fluffy. Slowly add the condensed milk, beating until smooth.

Add egg whites, egg, lemon juice, vanilla, and lemon rind. Blend until all ingredients are thoroughly combined. Add cornstarch to batter and stir until very smooth. Pour mixture into prepared pan.

 

Bake 55-60 minutes or until center is set. Cool cake completely. Once cake is cooled, it should be stored in the refrigerator.

 

Serves 8.