Skip to main content

Luscious Lemon Bars

My family loves lemon bars and I tend to forget that fact until we are able to taste one at an event.  I finally broke down and surprised them in more ways than one.  These bars are so delicious and the huge surprise is that they are also light.. that's right, it tastes awesome with less calories!! A total homerun in my book!!
Luscious Lemon Bars
from scrumdiddlyumptious
Crust:
 1/4 cup vegetable oil
 1/4 cup granulated sugar
 1/4 tsp. salt
 1 cup flour
 1 1/2 tsp. fat free milk

Filling:
 1 egg
 1 egg white
 1 cup granulated sugar
 2 tsp. grated lemon peel
 3 T. fresh lemon juice (about the juice of 1 lemon)
 2 T. flour
 1/2 tsp. baking powder

Drizzle:
 3/4 cup confectioners sugar
 1 T. fat free milk
 1/2 tsp. vanilla
 1/4 tsp. grated lemon peel

Heat oven to 350. Oil bottom of 8-inch square pan lightly.
For crust, combine 1/4 cup oil, sugar and salt in large bowl. Beat at medium speed of electric mixer until well blended.  Add flour and milk.  Stir with spoon until well mixed and  crumbly.  Spoon into pan.  Press evenly onto bottom.

 Bake at 350 for 15 minutes.
 For filling, combine egg, egg white, sugar, lemon peel, lemon juice, flour and baking powder in medium bowl.  Beat at high speed for 3 minutes.  Pour over hot baked crust.
Bake at 350 for 25 minutes or until light golden brown.  Loosen from edge while still warm.  Cool completely.
  For drizzle, combine the ingredients in a small bowl.  Drizzle over top.  Allow to stand before cutting into bars.
YUM!!
 Just the perfect amount of sweetness!
*I doubled the recipe and used a 9 x 13 pan. 
*The 8 inch pan will make about 2 dozen bars each bar is approximately 100 calories each.  Not bad for a sweet craving...that is if you can keep yourself to only eating one! Now that is the tough part!!
A big thanks to my friend Emily for sharing this keeper with me!
 


Comments

  1. You has a great blog. I'm very interesting to stopping here and leaves you a comment. Good work.

    Lets keep writing and share your information to us.

    Nb: Dont forget to leave your comment back for us.

    ReplyDelete
  2. Sounds like a great recipe and lighter is always better:@)

    ReplyDelete
  3. There's just something about lemon and springtime that go together! I copied the recipe to use in the near future. Sounds scrumptious! :-)

    ReplyDelete
  4. I love lemon bars as well and need to try this recipe! Your taco buns look really yummy as well! Enjoy your day.

    ReplyDelete
  5. I LOVE lemon bars!! I usually put powdered sugar on top...but the drizzle sounds great!!

    ReplyDelete

Post a Comment

Thanks for stopping by. I love to hear what you have to say!!

Popular posts from this blog

Crusty Italian Bread

Do you ever picture yourself eating a slice of Italian bread you know the type with the crunchy outside and soft and delicate inside. Well this is the recipe for you and I have found the secret to getting the perfect crust!! Crusty Italian Bread makes 2 loaves 1 1/3 cups warm water 2 1/4 teaspoons yeast 1 Tablespoon brown sugar 1 1/2 teaspoons salt 1 1/2 teaspoons olive oil 4 cups flour Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit.  Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.  Cover and let the dough rise until doubled about 30 minutes. Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.) Cover with a damp cloth and let rise until doubled. Preheat oven to 375 degrees. Beat

Blueberry Cream Cheese Bundt Cake

One word for this one: DELICIOUS!!  It is so moist and easy to make.  It did not last long around our house.  My daughter finished the last little bit for breakfast  (she was afraid it would not still be there when she got home). Blueberry Cream Cheese Bundt Cake 1-8 oz. package cream cheese, softened 1/2 cup vegetable oil 1 package white cake mix (mine was vanilla) 1- 3 oz. package instant vanilla pudding mix 4 eggs 2 teaspoons vanilla 2 1/4 cups fresh or frozen, thawed blueberries powdered sugar Preheat oven to 325 degrees. Lightly spray a 9 inch bundt pan with cooking spray. Combine the cream cheese and oil in a medium bowl and beat with a mixer until smooth and creamy. Add the cake mix, pudding mix, eggs and vanilla. Beat at medium speed until blended. Fold in the berries. (Dough will be thick and sticky).  Pour into the prepared pan. Bake for 60 -65 minutes until a wooden pick inserted in the center comes out clean.  Cool the cake on a wire rack for 20 minutes.   Remov

Chicken Cordon Bleu Bundles

Everytime I go to Costco I have been picking up a rotisserie chicken.  I shred all the chicken off the bones and it makes for great easy quick meals. This were the perfect use of it.  They were quick, easy and very delicious!! Chicken Cordon Bleu Bundles Inspired by Dessert Now Dinner Later 2 cans of  crescent rolls 1 package of thin sliced ham (lunch meat)  slices of swiss cheese  2- 2 1/2 cups shredded cooked chicken Preheat oven to 375 degrees. Open the cans of crescent rolls. Separate and unroll the triangles.  You can either work on them all at once or in groups.  I made them in groups of 4. Lightly grease your cookie sheet. . Layer one or two slices of ham, 1 slice of cheese.  Then add a small amount of shredded chicken on top.  Fold the edges of the ham around the cheese and chicken. Starting at the fat end of the triangle, roll the crescent dough around all the fillings as tight as you can and continue rolling to the point of the triangle.