Traditional lemon bars are loaded with butter, eggs, and sugar, resulting in a high-calorie, high-fat treat. We gave this dessert a facelift that reduces calories by more than 50 percent and cuts back the fat by two-thirds. Here’s how we did it.
• Reduce the amount of butter used in the crust.
• Eliminate the cream cheese from the crust.
• Reduce the amount of sugar in the topping.
• Increase the amount of lemon juice and lemon zest for added flavor.
This recipe serves: 16
¼ cup confectioners' sugar
3 tablespoons unsalted butter, softened
½ cup all-purpose flour
3 large eggs
¾ cup granulated sugar
2 teaspoons grated lemon zest
1/3 cup fresh lemon juice
3 tablespoons all-purpose flour
½ teaspoon baking powder
1/8 teaspoon salt
Confectioners' sugar, for dusting
1. Preheat the oven to 350° F.
2. Beat the ¼ cup of confectioners' sugar and butter on medium speed until creamy.
3. Gradually add the ½ cup of flour and mix on low speed until the mixture is crumbly. Press the mixture into the bottom of an 8-inch square baking pan.
4. Bake until just golden brown, about 10 to 12 minutes. Cool on a wire rack. Lower the oven temperature to 325° F.
5. Whisk the eggs on medium speed until foamy. Add the sugar, lemon zest, lemon juice, 3 tablespoons of flour, baking powder, and salt and combine.
6. Pour the mixture over the baked crust and bake until set, about 20 to 25 minutes. Cool on a wire rack.
7. Cut into 16 squares and dust with confectioners' sugar.
Serving Size: 1 square