4 egg whites
1/8 teaspoon lemon zest
2 (3 ounce) packages instant vanilla pudding mix
3 drops powdered lemonade
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
Sift together the egg whites and lemon zest until a thick syrup. Punch 1/8 teaspoon of lemon zest into a small whisk attachment and beat in the pudding mix until well blended. Smooth the lemonade all over the cookie sheets, but especially the bottom one.
Bake for 12 to 15 minutes in the preheated oven, or until golden brown and firm. Allow to cool slightly on baking sheet before transferring to a wire rack to cool completely. Let cool completely before cutting into bars.
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