One of the desserts that my mom all of the time when I was growing up was lemon bars! I’m pretty sure that almost everyone has tried a lemon bar in their lifetime, considering they are truly a ‘classic’ treat…But if you haven’t tried one you are in for a wonderful surprise!
Lemon bars are wonderful because they are basically a ‘portable’ version of a lemon pie, so they are perfect to bring to BBQ’s! The buttery crust compliments the wonderful lemon filling just perfectly…And I can almost gaurantee that even if you don’t like lemon very much, you will love these!
Note: When creating this recipe, I experimented with two types of crust. I created a homemade whole-grain crust, and tried the pre-made shortbread crust. Both were equally delicious, but I decided to feature the pre-made crust because it was easier, and both came out to be the same amount of calories! However, I did post the whole grain crust as well if you choose to go the ‘homemade’ whole grain route!
Ingredients:
- 1 pre-made shortbread pie crust
- 1 1/2 cup egg beaters
- 1 cup sweetener of choice (I used Ideal brand sweetener)
- 1 tsp grated lemon zest, (or 1/2 tsp lemon extract)
- 3/4 cup lemon juice (fresh or bottled)
- 1 tbs flour (you may also use whole wheat pastry flour)
- Optional 1 tbs powder sugar for dusting
Optional Variation for Whole Grain Crust (Instead of Pre-Made Crust):
- 1/2 cup sweetener of choice
- 1/2 cup oats (or an additional 1/2 cup whole wheat flour)
- 1/2 cup whole wheat flour
- 1/4 cup light butter, softened
To make this variation of crust, blend all dry ingredients together in a blender or food processor until oats are ground, and add butter. Continue pulsing until crust forms. Press crust into prepared 9×9 baking pan and bake for 20 minutes at 375 degrees. Proceed with following steps.
Method:
1. Preheat oven to 375. Spray a 9×9 baking pan with non-stick cooking spray.
2. Break apart pre-made shortbread crust, and pour into baking pan. Work shortbread crust in between hands, and press it down to re-form it to fit your 9×13 pan.
3. Bake crust in pre-heated oven for 8 minutes, and remove from oven.
4. While crust is baking, whisk together egg beaters and lemon juice in a medium bowl (or large measuring cup).
5. Add sweetener, lemon zest, and flour, and continue to whisk until everything is well combined.
6. Pour lemon bar filling over warm shortbread crust, and return to oven. Bake for an additional 20 minutes, or until filling is set. (Note: don’t touch the mixture when it comes out of the oven~ it will leave a finger print!) 
7. Let bars cool completely in pan, and cut into 9 equal sized bars. Dust with powdered sugar if desired!
Note: You may store leftover bars in the fridge, covered for up to one week!
Enjoy! Love Katie
Servings: 9 bars
Calories: 116 per bar
Weight Watchers Points Plus Value: 4
(WW points courtesy of Jennifer at www.itsuxtobefat.com)
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This post was written by Katie Farrell, the creator of Dashing Dish. Want to share Dashing Dish recipes with your friends and family? Click the ‘like’ or tweet button to the right and spread the love! Thanks so much and God Bless!
