Lemon Bars

Lemon Bars

7 Reviews
From the EatingWell Kitchen

These updated lemon squares are sure to be the hit of any picnic or potluck. We've improved the shortbread crust by using white whole-wheat flour and a butter-canola oil blend to cut saturated fat. The velvety filling has fewer eggs and gets a flavor boost from freshly grated lemon zest.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • Crust
  • 1 cup white whole-wheat flour, or all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons butter, softened
  • 2 tablespoons canola oil
  • 1 teaspoon freshly grated lemon zest
  • Filling
  • 3/4 cup granulated sugar
  • 2 teaspoons freshly grated lemon zest
  • 1/3 cup lemon juice
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon white whole-wheat flour or all-purpose flour
  • Confectioners' sugar, for dusting

Preparation

  • Active

  • Ready In

  1. To prepare crust: Preheat oven to 350°F. Coat an 8-inch-square or 7-by-11-inch baking pan with cooking spray.
  2. Stir flour, sugar and salt in a medium bowl. Stir in butter, oil and lemon zest until blended and crumbly. Press the dough in an even layer in the prepared baking pan. Bake the crust until firm to the touch, about 20 minutes.
  3. To prepare filling: Whisk sugar, lemon zest and juice, egg, egg yolk and flour in a medium bowl until smooth. Pour evenly over the hot crust.
  4. Bake until set, 15 to 20 minutes. Let cool completely in the pan on a wire rack, at least 2 hours. Cut into squares with a lightly oiled knife. Dust with confectioners' sugar just before serving.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition information

  • Per serving: 103 calories; 2 g fat(1 g sat); 0 g fiber; 21 g carbohydrates; 2 g protein; 25 mcg folate; 12 mg cholesterol; 14 g sugars; 35 IU vitamin A; 2 mg vitamin C; 5 mg calcium; 0 mg iron; 85 mg sodium; 23 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 carbohydrate, 1 fat

Reviews 7

June 25, 2013
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By: EatingWell User
not bad ... I subbed splenda/sugar substitute which worked very well but my crust was not moist enough. It didn't gel together and once cooled, it was very powdery to eat. The filling is delicious though! Pros: The filling is very lemony and delicious! Cons: The crust was poor quality
April 16, 2013
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By: EatingWell User
Great with alterations I thought this recipe used too much sugar for my kids. I also wanted a much more tangy filling so I changed the recipe as follows: Used 1/4 cup sugar in crust. Doubled filling using: 2/3 cup granulated sugar 5 teaspoons freshly grated lemon zest 1 cup lemon juice 3 large egg 1 large egg yolk 3 tablespoon white whole-wheat flour Turned out wonderfully tangy and the kids loved it!
February 13, 2013
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By: EatingWell User
Used coconut oil instead of canola.... Amazing!
May 09, 2011
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By: cblwolf
Delicious Filling! I pulled out a box mix of Lemon bars to make as a thank you treat and the crust was fine, but the filling was rancid! I used the crust, but needed filling, so I did a quick search on here and found this recipe. The filling had excellent flavor and texture! I can't wait to try this with the crust! YUM!!
June 22, 2010
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By: EatingWell User
i made these for father's day and they were a huge hit! i used a meyer lemon instead of a regular lemon, and they were spectacular. the texture is perfect, and you would never guess they are low fat or made with whole wheat flour. they didn't come out super attractive, but the powdered sugar helped to conceal that.
March 01, 2010
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By: EatingWell User
i love these! ate the whole thing by myself...in 3 days. :) i totally agree on the crust thickness! i'm going to make it in a 9x13 pan and double the lemon filling.
March 01, 2010
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By: mmmaloney87
I just made these are they are delicious!!! However, my only thing I would change next time is making a little less crust or a little more filling because right now the crust is really thick but the filling is just a tiny layer over the top. But, I will be making these again!!