My family loves lemon bars and I tend to forget that fact until we are able to taste one at an event. I finally broke down and surprised them in more ways than one. These bars are so delicious and the huge surprise is that they are also light.. that's right, it tastes awesome with less calories!! A total homerun in my book!!
Luscious Lemon Bars
from scrumdiddlyumptious
Crust:
1/4 cup vegetable oil
1/4 cup granulated sugar
1/4 tsp. salt
1 cup flour
1 1/2 tsp. fat free milk
Filling:
1 egg
1 egg white
1 cup granulated sugar
2 tsp. grated lemon peel
3 T. fresh lemon juice (about the juice of 1 lemon)
2 T. flour
1/2 tsp. baking powder
Drizzle:
3/4 cup confectioners sugar
1 T. fat free milk
1/2 tsp. vanilla
1/4 tsp. grated lemon peel
Heat oven to 350. Oil bottom of 8-inch square pan lightly.
For crust, combine 1/4 cup oil, sugar and salt in large bowl. Beat at medium speed of electric mixer until well blended. Add flour and milk. Stir with spoon until well mixed and crumbly. Spoon into pan. Press evenly onto bottom.
Bake at 350 for 15 minutes.
For filling, combine egg, egg white, sugar, lemon peel, lemon juice, flour and baking powder in medium bowl. Beat at high speed for 3 minutes. Pour over hot baked crust.
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from scrumdiddlyumptious
Crust:
1/4 cup vegetable oil
1/4 cup granulated sugar
1/4 tsp. salt
1 cup flour
1 1/2 tsp. fat free milk
Filling:
1 egg
1 egg white
1 cup granulated sugar
2 tsp. grated lemon peel
3 T. fresh lemon juice (about the juice of 1 lemon)
2 T. flour
1/2 tsp. baking powder
Drizzle:
3/4 cup confectioners sugar
1 T. fat free milk
1/2 tsp. vanilla
1/4 tsp. grated lemon peel
Heat oven to 350. Oil bottom of 8-inch square pan lightly.
For crust, combine 1/4 cup oil, sugar and salt in large bowl. Beat at medium speed of electric mixer until well blended. Add flour and milk. Stir with spoon until well mixed and crumbly. Spoon into pan. Press evenly onto bottom.
Bake at 350 for 15 minutes.
For filling, combine egg, egg white, sugar, lemon peel, lemon juice, flour and baking powder in medium bowl. Beat at high speed for 3 minutes. Pour over hot baked crust.
Bake at 350 for 25 minutes or until light golden brown. Loosen from edge while still warm. Cool completely.
For drizzle, combine the ingredients in a small bowl. Drizzle over top. Allow to stand before cutting into bars.
For drizzle, combine the ingredients in a small bowl. Drizzle over top. Allow to stand before cutting into bars.
YUM!!
Just the perfect amount of sweetness!
*I doubled the recipe and used a 9 x 13 pan.
*The 8 inch pan will make about 2 dozen bars each bar is approximately 100 calories each. Not bad for a sweet craving...that is if you can keep yourself to only eating one! Now that is the tough part!!
A big thanks to my friend Emily for sharing this keeper with me!
