They had me at “lemon”. Add “lower fat” and I pretty much ran to the grocery store for supplies. Cook’s Country came out with this recipe in their June/July 2011 magazine. These bars are wonderfully lemony! The butter was decreased from 12 Tbsp. (in a traditional lemon square recipe), down to 4 Tbsp! I calculated the WW pts+ value to be 5 for 1/9 of the pan. Not too bad! The kids gave them two thumbs up.
Lower-Fat Lemon Squares
- 3/4 cup flour
- 1/3 cup confectioners’ sugar
- 3 Tbsp. cornstarch
- 2 tsp. grated lemon zest
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 4 Tbsp. unsalted butter, chilled and cut into small pieces
- 3/4 cup sugar
- 1 large egg plus 1 egg white
- 2 Tbsp. flour
- 1/8 tsp. salt
- 1 Tbsp. finely chopped lemon zest
- 6 Tbsp. fresh lemon juice
- 1 Tbsp. confectioner’s sugar, for dusting top
Preheat oven to 350 degrees and place oven rack in the middle. Line an 8-inch-square baking dish with aluminum foil, allowing foil to hang over pan edges (you will used these foil handles to lift the squares out of the dish after baking). Spray foil with non-stick spray.
In a food processor, pulse flour, sugar, cornstarch, zest, baking powder and salt until combined. Add butter pieces and milk and pulse until the mixture resembles wet sand. Pour into pan and press down evenly (I use the bottom of a glass so I don’t get finger divots). Bake until edges are lightly brown, about 18-20 minutes. Let cool on wire rack for at least 15 minutes. Reduce oven temperature to 325 degrees.
To make the lemon topping, whisk sugar, eggs, egg white, flour and salt together in a bowl until smooth. Stir in lemon juice and zest. Pour over cooled crust and bake until filling is set, 15-20 minutes. Cool completely in pan. Dust with confectioners’ sugar. Using foil handles, lift lemon squares from pan and cut into 9 squares.