Instructions: Preheat oven to 325 F. Spray a 9x13-inch baking pan with nonstick cooking spray. Put 1 Tbs flour in bottom of pan and shake to evenly coat it. Set aside, then prepare crust.

To make crust, mix remaining flour, oats, 1 cup sugar and salt in large bowl; stir to mix well. In separate bowl, combine 1/4 cup egg substitute, oil, water and 1/2 teaspoon vanilla extract. Pour the liquid ingredi- ents into dry ingredients. Mix well to form dry dough. Scrape the dough into previously prepared pan. Using a large sheet of wax paper, press the dough, using your hands, across bottom of pan and up the sides about 1/4 inch (The dough will not stick to your fingers because of the wax paper.) Discard wax paper and bake the crust for 15 to 17 minutes, or until firm to touch and lightly golden.

In same large bowl, combine remaining 1 cup sugar, and cornstarch and stir until well mixed. Pour in 3/4 cup egg substitute, lemon juice, lime juice, lemon rind and remaining vanilla extract. Whisk mixture until sugar is dissolved and no cornstarch lumps remain. Pour custard- filling over the crust and bake 20 min. longer, until filling is set. Remove from heat, allow to cool completely. Sprinkle with confectioners sugar and cut into 32 pieces.

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