1/3 cup butter, softened
1/4 cup firmly packed brown sugar
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup all-purpose flour
Preheat oven to 350 degrees.
Using an electric mixer on medium speed, beat the butter, brown sugar, salt and nutmeg together until smooth. Add the flour, beating at low speed until blended.
Spray an 8-inch square pan with the nonstick cooking spray. Press the crust mixture evenly over the bottom of the pan.
Bake for 20 minutes at 350 degrees.
While the crust bakes, prepare the filling.
1 cup low-fat (1%) cottage cheese
1 cup granulated sugar
2 tbsp all-purpose flour
1 tbsp lemon zest
3 1/2 tbsp fresh lemon juice
1/4 tsp baking powder
1 large egg
1 large egg white
Process cottage cheese in food processor for a minute or until smooth, scraping down the sides as needed. Add the sugar, flour, lemon zest, lemon juice, baking powder, egg, and egg white; process 30 seconds or until well blended. Pour over the baked crust.
Bake at 350 degrees for 25 minutes or until set. Cool 30 minutes. Cover and chill for at least 8 hours. Cut into bars.
To serve cut into 9 squares and garnish with thin lemon slices or thin strips of lemon rind that has been curled, if desired.