I love lemon bars with its buttery crust and fresh, tart lemon taste. Visually appealing with the snow topped dusting of powdered sugar, they’re also easy and inexpensive to make. But it’s so easy to eat more than the alloted serving size, so a lighter, healthier version that also tastes good is better for most of us.
This version tastes almost like the original fattier recipe with a light sweet shortbread crust and lemony flavor that lingers on your tongue without being overpowering sweet.
I served these at a recent party and no one knew it was a low fat version. So make, bake, and enjoy!
Lighter and Healthier Lemon Squares
- 1 cup flour
- 1/4 cup sugar
- 1/8 tsp salt
- 1/4 cup butter; softened
Mix flour, sugar and salt together in medium bowl. Cut in butter with pastry blender, clean hands, or 2 knives until a crumbly dough forms.
Press dough evenly into a 8″ x 8″ square baking pan lined with parchment paper. Bake 10 – 12 minutes in a preheated 350 degree oven until light golden color. Cool.
- 1 egg
- 1 egg white
- 1/2 cup sugar
- 3 Tablespoons flour
- 1 large lemon
- 1/8 tsp baking powder
Whisk both eggs and the sugar together in a large bowl. Grate the lemon zest and squeeze juice from lemon and add to egg mixture. (To yield more juice, put lemon in microwave for 1 minute to warm the fruit. Roll on countertop before juicing). Add baking powder and flour to mixture and mix well.
Pour lemon filling over cooled crust. Bake until set and edges are lightly browned, 20 – 25 minutes. Cool.
Once cooled, dust with powdered sugar using a mesh strainer. Cut into 16 servings.
Nutrition (per serving)
- 103 calories
- 3.5 g fat
- 2 g saturated fat
- 0.5 g fiber
- 17 g carb
- 50 mg sodium
Compare that to the original recipe of 210 calories and 8.5 g fat for a smaller serving size.