Prep 10 mins
Cook 50 mins
When I saw this recipe in WW Magazine, I HAD to try it. I LOVE lemon squares and have been looking for a lighter version. At first bite, I thought these were okay....but now I've had 3 and really have to put them away or I'll eat the whole pan. They do have that gooey consistency of a lemon bar! I guess I'd like them to be thicker and in that case would make them in a smaller pan...but then the portions would be smaller - it's all a trade. As written, the recipe is 3 pts per square. However, I used Land O Lakes light butter (oxymoron!) which brought it down to 2 pts per square.
- 1 1⁄3 cups flour
- 5 tablespoons packed light brown sugar
- 8 tablespoons unsalted butter, cold, cut into 1/2-inch pieces
- 4 large eggs
- 1⁄2 teaspoon vanilla extract
- 1 1⁄2 cups powdered sugar, divided
- 3⁄4 cup lemon juice
- Preheat oven to 350*.
- Make crust: mix flour and brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine until butter is cut into tiny pea-sized pieces and dough appears lumpy. Pack gently into ungreased 13 x 9 x 2" pan (I lined mine w/foil to simplify cutting). Bake 20 minutes until golden.
- Meanwhile: Make lemon topping. Beat eggs in medium bowl w/electric mixer (I just did everything in the food processor for easy cleanup). Add vanilla extract and 3/4 c powdered sugar. Mix well. Add lemon juice and remaining powdered sugar until sugar is completely dissolved.
- As soon as crust is finished, remove from oven and reduce temperature to 300*. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes Cool and cut into 24 bars.
- NOTE: Instructions emphasize that the crust MUST be hot when you pour the lemon mixture over. Not sure why, but they made a special note, so I'm passing that along.
Great recipe! Tweaked it a little, as suggested. I didn't use all of the flour mixture for the crust...it just seemed like too much. Also, I used a full cup of lemon juice for the filling, to make it a little more tangy. Great option for a healthier version of the lemon bar.
Overall, easy and delicious recipe! I would recommend.<br/><br/>However, it isn't quite what I think of when I think of lemon bars. 1) The crust. I did the recipe exactly, but came out with a VERY deep crust. When cutting calories, the crust is a huge part of that. I will try halving the crust ingredients next time.<br/><br/>The lemon part is pretty good. I added more lemon juice (a full 8 oz) for that very sweet and tart flavor. It worked.<br/><br/>This has a slight sponge texture to it, but it's not bad. I would feel comfortable making it for family or friends, but I think I'll tweak the recipe a little. Definitely worth the 114 calories per bite! (mine were about 2 bites for each serving) :( but so worth it!
I dunno, lemon bars are supposed to be luscious, and these just didn't offer that luxurious lemon curd experience. In fact, the lemon filling came out rubbery on mine. I followed the recipe to the letter, but maybe I did something wrong...