Light Lemon Bars
"Found this in newspaper - it has fewer calories than traditional lemon bars. One reviewer said crust was too thick - maybe use a larger pan??"
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (123.7 g)
- Calories 288.4
- Total Fat - 8.6 g
- Saturated Fat - 2.4 g
- Cholesterol - 53.1 mg
- Sodium - 375.9 mg
- Total Carbohydrate - 51.1 g
- Dietary Fiber - 1.1 g
- Sugars - 33.9 g
- Protein - 3.3 g
- Calcium - 26.8 mg
- Iron - 0.6 mg
- Vitamin C - 12.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F. Line an 8-inch-square baking pan with foil and generously coat it with cooking spray. Let foil hang over edges. Parchment paper would work, too.
Step 2
To prepare crust: Combine flour, confectioners' sugar, 3 tablespoons cornstarch and 1/4 teaspoon salt in a medium bowl. Add oil and butter; using your fingertips, blend into the flour mixture until evenly combined. The mixture will be a little crumbly. Firmly press the dough into the prepared pan. Bake the crust until just barely beginning to brown around the edges, 15 to 20 minutes.
Step 3
To prepare filling: Whisk granulated sugar, cornstarch, baking powder and 1/8 teaspoon salt in a medium bowl until well combined. Whisk in eggs. Stir in water and lemon juice. Pour the filling over the crust.
Step 4
Bake until just set, 18 to 20 minutes. (The center should still be a little jiggly--it will firm up as it cools.)
Step 5
Let cool to room temperature in the pan on a wire rack, about 1 1/2 hours. Gently lift out of the pan all in one piece using the edges of the foil. Cut into 9 squares. Garnish with lemon zest and dust with confectioners' sugar, if desired, just before serving.
Tips
No special items needed.
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