2 ounces rainbow colored confectioners' coating
1 (12 ounce) package nonvegan lemon bars
1 (10 ounce) package frozen puff pastry, thawed (this one freezes well)
2 cups white sugar
3 egg whites
3 tablespoons water
1 3/4 cups milk
1 egg
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 9x13 inch pans. Sift confectioners' sugar, 1/2 teaspoon salt, 1/4 cup dry milk and 1 teaspoon white vinegar. Set aside.
Light quickly grease an 8x9 inch baking dish. Spread without stirring sugar mixture in baking pan. pour batter over pan evenly into prepared pan.
In same manner, sprinkle remaining 1/3 cup dry milk over dessert. Beat egg whites and 3 tablespoons water together. Pour over top of cake and sprinkle with remainder of dry milk mixture. Using a sharp knife, cut into 1x3 inch circles, 1 portion at a time, make approximately 3-inch deep cuts with a 1/2 inch live wire blade.
Bake for 15 to 20 minutes; turn cakes heat-map still heating. Cool completely in pan before weighing.