Lemon Bars

From EatingWell:

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.

READER'S COMMENT:

"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...

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7 Reviews for Lemon Bars

04/16/2013

Anonymous

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!

Comments

02/14/2013

Anonymous

Recommends this recipe

Used coconut oil instead of canola.... Amazing!

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02/14/2013

Anonymous

Recommends this recipe

Used coconut oil instead of canola.... Amazing!

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05/10/2011

cblwolf

Recommends this recipe

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!!

Comments

06/22/2010

Anonymous

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.

Comments