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Low Calorie Lemon Bars

Low Calorie Lemon Bars

As an experienced chef and dedicated food blogger, I'm excited to unveil one of my favorite recipes: Low Calorie Lemon Bars. If you're a fan of bright and tangy flavors, you're in for a treat! These luscious bars strike the perfect balance between zingy lemon and a guilt-free indulgence. Let's dive into the world of citrusy bliss together.
Prep Time 7 minutes
Cook Time 40 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 66

Ingredients
  

  • ¼ cup confectioners’ (powdered) sugar
  • 3 tablespoons unsalted butter, softened
  • ½ cup whole wheat pastry flour
  • 3 eggs
  • ¾ cup granulated sugar
  • 2 tablespoons freshly grated lemon zest
  • cup fresh lemon juice
  • 3 tablespoons all-purpose flour
  • ½ teaspoon baking powder
  • teaspoon salt
  • additional confectioners’ sugar, for dusting

Equipment

  • oven
  • 1 8 inch square baking pan
  • 1 wire rack

Method
 

  1. Preheat the oven to 350 degrees and lightly spray the bottom of an 8 inch square baking pan with nonstick spray.
  2. Beat the 1/4 cup of confectioners’ sugar and butter on medium speed until creamy. Gradually add the 1/2 cup of pastry flour and mix on low speed until the mixture is crumbly.
  3. Press the mixture into the bottom of the prepared pan and bake until just golden brown (about 10 to 12 minutes). Cool on a wire rack and lower the oven temperature to 325 degrees.
  4. While the oven temperature reduces, whisk the eggs on medium speed until foamy. Add the granulated sugar, lemon zest, lemon juice, 3 tablespoons of all purpose flour, baking powder and salt and whisk until combined.
  5. Pour the mixture over the baked crust and return to the oven until “set” (about 20 to 25 minutes – do not touch the filling with your fingers or it will stick to them and you will have a big dent in your bars!) Cool completely on a wire rack, then cut into 12 squares and dust with confectioners’ sugar.

Video

Notes

To achieve a perfectly smooth and creamy lemon filling, make sure to strain the mixture before pouring it over the crust. This step helps remove any lumps or bits of zest, resulting in a silky texture.